Are string beans and green beans the same?
Often, yes. “String beans” is a common name for green beans, but some people use it for specific varieties. Either way, this recipe works great with any fresh, slender green bean.
How do I keep green beans from getting mushy?
Two things: do not over-steam, and finish with high heat. In this recipe, we steam just long enough to turn them crisp-tender, then we crank the heat to blister the outside.
Can I use frozen green beans?
You can, but you will not get the same crisp snap. For best results: thaw, pat very dry, then skip the steaming step and go straight into a hot, oiled pan. Cook 4 to 6 minutes, tossing occasionally, until hot and a little blistered, then add garlic and finish as written.
If cooking from frozen: use a very hot pan and expect extra sputtering. Cook 6 to 8 minutes to drive off moisture, then proceed with garlic.
Why did my garlic turn bitter?
Garlic gets bitter when it browns too fast or burns. Keep the heat at medium or medium-low when you add garlic, stir constantly, and pull it as soon as it turns pale golden. Minced garlic browns faster than sliced, so it needs even less time.
What can I add to make this taste like takeout?
This is restaurant-ish (not trying to be traditional, just trying to be delicious). Try a pinch of sugar or honey (about 1/4 teaspoon), a drizzle of toasted sesame oil at the end, and a sprinkle of toasted sesame seeds. It is the closest takeout vibe you will get with pantry staples.
