A quick and easy way to make delicious Sri Lankan green beans stir-fry without destroying the beautiful green color.
My mom makes her green beans beautiful and green. She has this amazing recipe where she fries thinly sliced green beans in salted butter garlic and onion. That’s it. And it’s so damn delicious. A dish that she always makes to accompany Sri Lankan yellow rice. If you don’t have any of the following ingredients, just thinly slice green beans and fry in butter and you’re fine.
This is my version of my mom’s Sri Lankan green beans stir-fry. I wanted to make it a little more complex with my favorite ingredients. I love garlic so much in my dishes and I also love curry leaves and coconut oil. I also reckon when a bit of turmeric powder added, it can elevate the green color a lot better.
I added some Maldive fish flakes to this Sri Lankan green beans stir fry because I really like the slight umami flavor it gives out to the dish. But if you’re a vegan, or you can find this ingredient, you can definitely skip this.
Here are all tips I know to keep the green beans green and beautiful:
- Cut your green beans very thinly. So they get cooked quicker.
- Use a big pan and it should distribute heat pretty evenly throughout the pan. So everything cooks on the same heat.
- Stir continuously and don’t cover the pan at any time.
- Remove the greens from the pan to a serving plate to stop further cooking.
- And use a nonstick pan if you can. If not, be generous with the amount of oil you use. If your ingredients stick to the bottom of the pan, you won’t be able to put up a beautiful green dish with all the blackened bits at the bottom.
If you love this dish, I think you’d like my vegan green bean coconut milk curry too. Don’t forget to check that out.
- When it's done, change the beans to a serving bowl to make it stop from cooking any further.