Prep 15 mins
Cook 10 mins
This recipe can be made up to 2 hours ahead of time;let cool, then cover and let stand at room temperature. If you use the maximum amount of chili flakes this dish will be quite HOT. The recipe comes from Sunset Magazine.
- 453.59 g green beans
- 29.58 ml soy sauce
- 14.79 ml rice vinegar
- 9.85 ml sugar or 9.85 ml Splenda sugar substitute
- 1.23-2.46 ml hot chili flakes
- 1.23 ml white pepper
- 14.79 ml canola oil
- 29.58 ml minced garlic
- 29.58 ml minced fresh ginger
- Rinse and drain green beans;trim off and discard stem ends.
- Cut green beans into 2- to 3-inch lengths.
- In a small bowl, mix soy sauce, rice vinegar, sugar, chili flakes, and white pepper.
- Set a 10- to 12-inch frying pan over high heat.
- When pan is hot, add green beans and 1/4 cup water.
- Cover and cook, stirring once, until beans are bright green and slightly crunchy to bite, 3 to 4 minutes.
- Uncover and cook until any remaining water has evaporated.
- Add oil, garlic, and ginger to pan stir until green beans and garlic are slightly browned, 1to 2 minutes.
- Stir soy mixture and add to pan; bring to a boil and stir until most of the liquid has evaporated and the sauce thickens and coats the beans, 2 to 3 minutes.
- Pour into serving dish.
- Serve hot or cold.
We weren't fussy over the flavour the rice wine vinegar gave the dish. We prefer a less sour taste and a touch of sesame seed oil.
Very good. Second time I made it I cut back the sugar to 1/2 tsp. which was about perfect. The sugar called for in the original recipe was a little too much for my taste. Didn't have the ginger so used 5 spice instead which worked well. Also added about 4 oz. of ground pork because I had it on hand. Altogether excellent and very flexible recipe.
great recipe thanks alot for posting didnt use the sugar sub used brown sugar 2 teaspoons