Our sautéed string beans provide the perfect amount of texture and crunch and are a great side to our potstickers.
Preparation Time: 10 minutes
Cooking Time: 15 minutes
3/4 cup olive oil
3 large shallots, thinly sliced
Corn starch, for dusting
2 pounds green beans, trimmed
2 cloves of garlic, thinly sliced
Kosher salt and freshly ground black pepper, to taste
4 tablespoons unsalted butter
1 tablespoon fresh lemon juice, plus more for seasoning
Flaky sea salt
Heat ½ cup of oil in a pan. Dust shallots in corn starch and working in batches fry shallots in a large skillet over medium heat. Cook, swirling the skillet occasionally, until shallots are lightly browned and starting to crisp, 5 to 6 minutes. Using a slotted spoon, transfer shallots to a paper towel; season with salt and pepper.
Add remaining oil to the pan. Sauté garlic until lightly brown, about 2 minutes. Add green beans and sauté, about 5-7 minutes. Add squeezed lemon juice.
Transfer to a platter and top with crispy shallots and sea salt.