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  • Garlic Green Bean

Garlic Green Bean

Serve 5
  • 1 pound of green beans
  • Sauce:
    1 tablespoon bean sauce (available at Asian markets)
    1 tablespoon dark soy sauce >br>2 teaspoons Chinese rice wine
    1 1/2 teaspoons sugar
  • Other:
    1 tablespoon chopped garlic
    1 tablespoon chopped ginger
    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 of 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.

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