Stir-Fried Garlic Green Beans
The green beans should remain crunchy in this dish, which is adapted from Grace Young’s recipe in “Stir-Fry to the Sky’s Edge.”
- Serves: 4 persons
- 1pound green beans, trimmed
- Salt to taste
- 1tablespoon soy sauce, low-sodium if desired
- 1tablespoon Chinese rice wine or dry sherry
- 1tablespoon minced garlic
- 1tablespoon minced fresh ginger
- ¼teaspoon red pepper flakes
- 1tablespoon peanut oil or canola oil
Step 1Bring a pot of water to a boil, season with salt and add the green beans. Boil 1 minute, drain and rinse with cold water, then place on a kitchen towel to dry thoroughly. (If vegetables aren’t dry when you add them to the hot wok or pan, they will splutter and braise instead of stir-frying.) Place within reach of your wok or pan.
Step 2Combine the soy sauce and wine or sherry in a small bowl or measuring cup and place within reach of your wok or pan. Place the garlic, ginger and red pepper flakes in another small container near the burner.
Step 3Heat a 14-inch flat-bottomed wok or a 12-inch skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in the oil by adding it to the sides of the pan and swirling the pan. Add the garlic and ginger, stir-frying for no more than 10 seconds, and then add the green beans. Toss together, then add the soy sauce and sherry and stir-fry for one to two minutes, until the beans are crisp-tender. Remove from the heat and serve.