Chinese Green Beans
This popular Szechuan dish found is a staple at many Chinese
restaurant buffets. Instead of chili paste, add 4 - 6 small dried
red chiles if desired.
- 1 tablespoon bean sauce (or 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 (white part only), chopped
- 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. 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.