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Chef Eric Ripert teaches us how to make vegetables the star of the plate.
For boldly aromatic green beans, we cook the beans in two stages, using the same pan. First, they’re steamed, then they’re stir-fried. This technique delivers punchy, intense flavors because the parcooked beans can be stir-fried “dry” with the spices and aromatics—no additional liquid is needed to render them tender. Look for curry leaves in Indian grocery stores; if not available, not to worry—there is no substitute, but the stir-fry is delicious even made without. Serve this as part of an Indian meal, or make them as a light main with basmati rice alongside.
pound green beans, trimmed and cut into 2-inch pieces
Kosher salt and ground black pepper
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