Stir-Fried Green Beans With Peanuts and Arbol Chilies

Makes 4-6 servings

Kosher or sea salt

1 pound of Chinese long beans or green beans, sliced into 2-inch pieces

1 tablespoon low-sodium soy sauce, or more as needed

1/4 cup no-salt-added homemade or store-bought vegetable broth

1/2 teaspoon light brown sugar

2 tablespoons peanut oil

1/2 cup dry-roasted, unsalted peanuts

4 cloves garlic, minced or pressed

3 or 4 dried arbol chili peppers, stemmed and thinly sliced (seeded, if desired)

4 to 6 scallions (white and light-green parts), thinly sliced

1. Bring a large pot of water to a boil over high heat; add a generous pinch of salt, then add the green beans. Cook for 2 to 3 minutes, until al dente yet still quite crisp. Drain in a colander.

2. Whisk together the tablespoon of soy sauce, broth, and sugar in a small bowl.

3. Heat the oil in a large heavy skillet or wok over high heat. As soon as the oil shimmers, add the peanuts. Stir-fry for about 20 seconds. Beware, peanuts burn more quickly than you would think, so don't wait until they look browned. Add the garlic and chilies (to taste). Stir-fry for about 10 seconds, then add the scallions, and stir-fry for 10 to 15 seconds.

4. Add the blanched green beans, and toss to incorporate. Add the soy sauce mixture. Stir-fry for 3 to 4 minutes, or just until the green beans are crisp-tender. Taste and adjust the soy sauce, as needed. Serve right away.

- Adapted from Mexican Today: New and Rediscovered Recipes

for Contemporary Kitchens (Houghton Mifflin Harcourt, April 2016)

Per serving (based on 6): 150 calories, 5 grams protein, 10 grams carbohydrates, 4 grams sugar, 11 grams fat, no cholesterol, 150 milligrams sodium, 4 grams dietary fiber.