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Soy-Glazed Green Beans with Crispy Shallots

by in Nov 2012
Soy-Glazed Green Beans with Crispy Shallots
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Total Time: 25

Yield: 8 servings

For many families, it wouldn't be Thanksgiving without a green-bean casserole flavored with cream of mushroom soup and topped with a can of fried onions. We're not looking to usurp anyone's sacred dish, but we couldn't help but think about the sweet-and-salty braised green beans served at many Chinese restaurants and how we might combine those two dishes. In the end, we came up with this delicious mix of beans sauteed with soy sauce, garlic, and maple syrup, then topped with crispy shallots. It's easy, fresh, and fun.

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Soy-Glazed Green Beans with Crispy Shallots
Photo/Art by Heath Robbins

For the crispy shallots:


  • 1/2 cup vegetable oil
  • 2 large shallots (or 3 medium-size), thinly sliced crosswise
  • 1/2 teaspoon kosher or sea salt


First, fry the shallots: Add 1/2 cup oil to a medium-size skillet and set over medium-high heat until it shimmers. Add shallots and salt; cook, stirring, until browned and crispy, 8 to 10 minutes.

For the beans:


  • 10 cups green beans, stem ends removed
  • 2 tablespoons vegetable oil
  • 5 large garlic cloves, thinly sliced
  • 2 tablespoons water
  • 1/4 cup soy sauce
  • 2 tablespoons maple syrup


Next, make the beans: Fill a large saucepan with 2 inches of water and set a steamer basket inside. Arrange beans in basket, cover, and bring water to a boil over high heat. Steam until not-quite-tender, about 6 minutes; then drain. Meanwhile, set a large (14-inch) skillet over medium-high heat and add 2 tablespoons oil. Add garlic and cook 1 minute; then add beans, 2 tablespoons water, soy sauce, and maple syrup. Cook, stirring often, until beans are tender, another 6 to 8 minutes. Sprinkle with fried shallots.
Updated Sunday, November 2nd, 2014

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