We tossed this together as an alternative to oven-roasting, with a nod to the Chinese dry-frying technique. Heat a large nonstick pan (without any oil) on medium-high heat, then add a handful of trimmed string beans (they should be bone dry), laying in a single layer. Let sit for a few mins, until the bottom side of the string beans are seared. Reduce heat to medium-low heat, then drizzle about 2 tsp olive oil, sprinkle with salt and black pepper, and saute. Cover and reduce heat to low, sauteeing periodically, until beans are fully cooked (about 5 mins). (Mar. 2021)
Cooking Adventures 