More Great Recipes: Asian | Side Dish

Chinese Green Beans


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Member since 2007

Serves | Prep Time | Cook Time

Ingredients

pound green beans
Sauce:
1 tablespoon bean sauce (available at Asian markets; Koon Chun is a good brand, or you can substitute hoisin sauce)
1 tablespoon dark soy sauce
2 teaspoons Chinese rice wine or dry sherry
1 1/2 teaspoons sugar
Other:
1 tablespoon chopped garlic
1 tablespoon chopped ginger
2 scallions, chopped, white part only
1/2 teaspoon chili paste
3 tablespoons vegetable or peanut oil for stir-frying, or as needed


Wash the green beans and drain thoroughly.


Trim the ends and cut on the diagonal into pieces approximately 2 inches long.


Combine the sauce ingredients and set aside.


Heat the wok on medium heat and add 2 tablespoons oil, drizzling the oil down the sides of the wok.


When the oil is hot, add the beans.


Stir-fry for 7 - 10 minutes, until their skins pucker and turn brown and the green beans are tender without being mushy (I find 10 minutes works very well).


Remove the beans from the wok.


Heat 1 tablespoon oil in the wok on medium-high heat.


When the oil is hot, add the chopped garlic, ginger and scallions.


Stir-fry briefly for a few seconds until aromatic.


Add the chili paste.


Add the sauce and the green beans.


Toss the ingredients together and serve hot.


Pairs Well With


Notes

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