Ingredients
2 T vegetable or avocado oil,divided
1 lb green beans,trimmed and cut into 3rds (1-1/2 inch pieces)
1 lrg. shallot,minced
3 cloves garlic,thinly sliced
1/4 tsp salt
1/2 tsp black pepper
1/4 tsp crushed red pepper flakes
1/8th tsp dry thyme
1/2 cup dry sherry
3 T Dijon mustard
1 tsp Worcestershire sauce
Instructions
Heat 1 tablespoon oil in a 12inch nonstick skillet on high until shimmering.
Add green beans and toss through oil to coat.
Pat into a single layer and cook without stirring for 1 minute.Stir and repeat until green beans are slightly charred on all sides,reducing heat if browning too quickly.
Cover and cook for 2 minutes or until beans are tender crisp.
Uncover and clear a space in the center of the pan.
Add remaining tablespoon oil along with shallot,garlic,salt,pepper,red pepper flakes and thyme.
Cook 30 seconds,then combine with beans and cook another 30 seconds.
Remove pan from heat and add sherry,mustard and Worcestershire.
Reduce heat to medium and return pan to burner.
Toss beans with sauce and reduce until thickened and beans are tender and well coated,2-3 more minutes.Serve immediately.
