Ingredients & Substitutes

Instructions

1. 1

   Heat 3 tablespoons of olive oil in a large wok or deep, heavy-bottomed pan over medium-high heat until shimmering.

2. 2

   Add 2 large thinly sliced shallots and 4 crushed green cardamom pods to the hot oil, cooking for 2 minutes until fragrant and softened.

3. 3

   Incorporate 3 minced garlic cloves, 300 grams of trimmed green beans, and 1 large sliced red bell pepper into the wok, tossing constantly for 4 minutes.

4. 4

   Stir in 1 large sliced yellow bell pepper and the leaves from 2 sprigs of fresh thyme, continuing to wok-toss for another 3 minutes until vegetables are crisp-tender.

5. 5

   Pour in 1/4 cup of vegetable broth, scraping the bottom of the wok to loosen any browned bits, and bring to a simmer.

6. 6

   Season the vegetables with 1/2 teaspoon of salt and 1/4 teaspoon of freshly ground black pepper, stirring well to combine.

7. 7

   Transfer the hot Haricots Verts et Poivrons Sautés to serving plates and garnish with 2 tablespoons of fresh chopped parsley before serving immediately.