International Recipes
Chinese Green Beans
This popular Szechuan dish is a staple at many Chinese restaurant buffets.
Yield: 4 servings
Ingredients
Green Beans
Sauce
- 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 granulated sugar
Other
- 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
Instructions
- 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 to 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 over 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.
Notes
* Instead of chili paste, add 4 to 6 small dried red chiles if desired.