In Vietnam, this is a typical daily vegetable dish, especially in the countryside. I ate it while traveling through the mountain town of Dalat. (see photo below) The horizontal cutting of the beans makes them look beautiful and also provide a wonderful texture when combined with the crunchy jicama. This dish is a great source of vitamins and fiber. You can find spring onions in the farmers market this time of year which have more flavor and nutrition than regular scallions so if you can get them, use those instead.
I was in Dalat this past February. It is an area of villages, valley’s, waterfalls and winding roads. You can see how beautiful it is.
Vietnamese Stir Fried Green Beans
Gluten Free, Dairy Free, Vegan, Paleo PRINT RECIPE
2 Tb coconut oil
½ cup white onions thinly sliced
6 scallions white part only, left whole (or spring onions)
2 Tb shallots
2 Tb chopped scallion white part
3 cups green beans sliced in half horizontally
½ cup jicama cut into ½” sticks
½ cup stock or water
1 tsp fish sauce (if you are vegan, use wheat free tamari or nama shoyu)
¼ tsp sea salt
Pinch of coconut sugar
½ cup scallion curls or spring onions curls
½ cup coriander leaves coarsely chopped
Pinch of cayenne
- Heat oil. Add onions, shallots, whole and chopped scallions. Cook for 1 minute.
- Add stock, beans jicama, fish sauce, salt and sugar, toss and cook over high heat for 2-3 minutes. The beans should still be crunchy
- Serve with scallion curls and coriander.
Making Scallion Curls – This time of year you can find spring onions in the farmers market which are even better than the scallions typically found in the supermarket.
Shred – Hold a bunch of scallions firmly by the green end, shred the bulbs and white part of the stems using a sharp pointed knife.
Cut – Cut off the white part and continue to shred the green part in the same way. Cut off.
Curl – Place in ice water for 10 minutes until the curls develop. Drain well and store in the refrigerator until ready to use.