Chinese Dry-Sauteed String Beans
photo by sofie-a-toast
- Ready In:
- 1 lb green beans, fresh and dry
- 1 tablespoon garlic, minced
- 1 tablespoon ginger, minced
- 2 scallions, minced
- 1⁄2 teaspoon chili paste with garlic
- 1⁄2 teaspoon chili paste, siracha
- 1 tablespoon soy sauce
- 1⁄2 teaspoon sugar
- 1⁄4 teaspoon salt
- 2 tablespoons peanut oil or 2 tablespoons vegetable oil, divided
- AHeat 1 T of oil in a wok over medium heat. It is very important to use a wok and to heat the oil first or this wont cook right. Add the green beans (careful, it will sputter!) and stir fry until they pucker and begin to brow (about 6-8 minutes).
- Drain the green beans in a colander.
- Heat the other 1 T of oil and add ginger, garlic and scallions,stir fry for a minute. Add chili sauce and siracha and stir fry for a minute. Add beans, soy sauce, sugar, salt and pepper and mix to combine.
- Serve with rice.
Excellent recipe for one of my favorite dishes, this comes out better than what you get in many American Chinese restaurants. Typically the restaurant versions have too much sauce; this one just ends up with a coating which intensifies the flavor. I usually put in about 8 ounces of sliced crimini or shiitake mushrooms in step 3 and stir fry for a minute before adding the garlic, ginger and scallions.