It is uncommon for me to champion a dish for being quick and easy, as so few of the recipes I create for you are. But every once in a while, particularly at the beginning of a new semester of school as I re-learn how to do my job and how much time it entails, I have to shift my cooking style a bit – multi-part sandwich experiments just don’t fit into my day. Once in a greater while, a dish that results – like this one – is such a stunner that we have it three times in as many weeks and I know I have to share it with you as soon as possible.
This one is everything. I mean, with a claim like “perfect” in the title, it had better be, but trust me. Not only does it take advantage of the late summer green bean harvest, but the ingredient list can almost fit on one hand, and aside from the green beans and citrus (unless you are lucky enough to have a lemon tree nearby), it really is composed of ingredients you probably already have.* Mustard and soy are a dynamite pairing that work well as a marinade for meat too (and tofu and tempeh, for that matter), and the squeeze of lemon right at the end keeps things light despite the short, buttery stir-fry the beans are subjected to.
Okay, so there are two cooking methods here. But honestly, each of them only takes 3 minutes at most, and you can prep the beans while the water to blanch them is heating up. One knife, one cutting board, one skillet, one bowl or pie plate, and one pair of tongs. It’s hard to beat that, especially when the result is a pile of snappy, still-crisp beans speckled with a perfectly savory, tangy, just-salty-enough coating that pairs as well with a roast chicken as it does with a sandwich or a bowl of quinoa.
* this is a television chef claim that bothers me: while I do usually have things like canned tomatoes and a selection of beans in my pantry, sardines in olive oil, bars of white chocolate, and marsala wine are just not “pantry staple items” that I always have on hand to “throw together” a quick meal (though let’s not pair these particular options – this sounds even worse than a bad Chopped basket).
Perfect Soy and Mustard Green Beans
Serves 4 normal or 2 green bean-obsessed diners
1 tablespoon salt + more to taste if desired
1 pound green beans, stem ends removed (but leave the little tails on – they look nice)
¼ cup soy sauce (I use low-sodium)
2 tablespoons Dijon or spicy brown mustard
1 tablespoon olive oil
1 tablespoon butter
juice of ½ a lemon (around 2 tablespoons)
black pepper to taste
- Fill a 12-inch skillet with cold water, add the 1 tablespoon salt, and bring it to a boil over medium-high heat.
- While the water heats, prep the green beans and whisk the soy sauce and mustard together in a wide, shallow dish – a pie plate works well for this.
- When the water is boiling, carefully drop in the green beans, stirring to ensure they are all immersed, and cook for about 90 seconds (2 minutes if your green beans are very large).
- Immediately drain off the water and relocate the beans to the soy and mustard mixture; toss to coat evenly.
- Place the skillet back over medium-high heat, add the olive oil and the butter, and when the mixture is shimmering, use tongs to add the green beans back into the skillet, shaking them off a bit as you do so to avoid adding excess liquid to the pan.
- Cook, tossing often, for about 2 minutes, until the beans are well coated with little brown bits. Squeeze in the lemon juice, season with salt and pepper to taste if desired, and cook, tossing frequently, about 1 minute more.
- Serve immediately.