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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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I love the green beans found on Chinese Restaurant buffets! They are the bomb! I could easily pay for the entire buffet and only eat the green beans! I found this recipe while searching for the technique online as I was told the secret was that they were Dry-Fried. Oh Yum! Thanks to Ronda Parkenson for the recipe I adapted. I found that I did not need as much oil when making this recipe....so i reduced the oil amounts to what I used, if it does not look like enough for you, feel free to add more. Ingredients:
1 lb green beans |
1 tablespoon chinese black bean sauce (available at asian markets) |
1 tablespoon dark soy sauce or 1 tablespoon tamari |
2 teaspoons chinese rice wine or 2 teaspoons dry sherry or 2 teaspoons rice vinegar |
1 1/2 teaspoons sugar |
1 tablespoon chopped garlic |
1 tablespoon chopped ginger |
2 scallions, chopped, white part only |
1/2 teaspoon chili paste or 4 -6 small dried red chilies |
2 tablespoons peanut oil, for stir-frying more if needed |
1 teaspoon sesame oil, for stir-frying (can use peanut oil, your preference) |
Directions:
1. Wash the green beans and pat dry with paper towel. Cut ends on the diagonal leaving beans long.
2. Combine the sauce ingredients and set aside.
3. Warm a wok over medium heat and add 2 tablespoons peanut oil. Drizzle oil down the sides of the wok.
4. Once the oil is heated, add the green beans. Stir-fry for about 10 minutes, or until the skins pucker and turn brown and the green beans are tender (NOT mushy). Remove the beans from the wok.
5. Over medium-high heat, heat 1 teaspoon sesame oil. Once the oil is hot, add the chopped garlic, ginger and scallions. Stir-fry briefly for a few seconds until aromatic. Add the chili paste or dried chili peppers.
6. Add the sauce and the green beans to the wok. Toss and serve hot.
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