Fast Saturday night green beans. We have a lotta beans in the garden these days. I grew Blue Lake 274 with no idea of how prolific they’d be. For tonight, I cut them on a steep diagonal to encourage quick cooking, then heated up the carbon steel pan to ensure an even, hot sear. A whisper of oil, the beans and 3 sliced fresh shiitake (for umami goodness and texture) went into the pan. I shook and stirred while things sizzled and seared. Salt and pepper seasoned things and when the beans looked dry, I splashed in water to facilitate cooking. Dinner’s side dish was done in a flash. To learn more about carbon steel pans, click the link in CL’s profile.
cookinglight (Cooking Light) shared and selected for #food in Exquisite Category.