Chinese Green Beans
pound green beans
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
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.