Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a special dish, garlic string beans (wine/balsamic vinegar). One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Extremely tasty side dish and a great way to get people to eat their beans! I've seen others add garlic powder, and some add the cooking wine to the cheese while microwaving, using less white wine. I did make a few changes, such as adding the garlic to the wine and bean mixture.
Garlic String Beans (wine/balsamic vinegar) is one of the most popular of recent trending foods in the world. It’s easy, it’s quick, it tastes delicious. It’s enjoyed by millions daily. Garlic String Beans (wine/balsamic vinegar) is something that I’ve loved my entire life. They are nice and they look fantastic.
To get started with this recipe, we have to prepare a few ingredients. You can have garlic string beans (wine/balsamic vinegar) using 5 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Garlic String Beans (wine/balsamic vinegar):
- Prepare 5 tbs olive oil
- Get 2 cups fresh string beans, washed and tips removed
- Prepare 2 cloves garlic, peeled and minced
- Prepare 1/3 cup dry white wine (or vermouth)
- Get Drizzle of balsamic vinegar
Chinese Takeout-Inspired Chicken with Charred Garlic String Beans. Cook just until the garlic starts to brown. Remove pan from heat and toss in the beans to coat them thoroughly and evenly with the dressing. Add the eggplant and string beans to the pan.
Steps to make Garlic String Beans (wine/balsamic vinegar):
- Heat olive oil up in a large pan over medium heat.
- Add the beans and lay them flat around the pan, all in the same direction. Sauté them for 3 minutes by rolling them over a few times, with a spoon or spatula, until they’re lightly brown.
- Add the garlic and sauté for another minute. Add the wine and quickly cover the pan to allow the beans to steam cook, for 3 minutes. Check for desired tenderness.
- Remove the pan lid, drizzle with balsamic vinegar, and roll them over to coat.
- Place the beans in a bowl with the small amount of juices left or plate them without.
No soy sauce so I used mushroom sauce instead. Had Balsamic and Chinese black vinegar so used both. I was never a fan of string beans until I learned how to cook them properly. The trick is not to overcook them. This is a traditional italian side that my Nonna makes with her pasta every time we visit her.
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