Saturday, June 16, 2007
Green Bean Stir Fry
I pulled this recipe out of the archives because there was no photo to go with it (well there was but it was so awful I was too embarrassed to show it). Now I have an updated photo but I still can't think of a better name for the dish. Steven calls them "squeaky beans" because they're cooked so that they are still crisp and squeak when you eat them. With additions like garlic, spicy sauce, and dried shrimp, these beans are really flavorful, definitely not your average bland and blanched green bean.
(From the recipe archives)
Green Beans Stir Fry
1 lb green beans, ends trimmed
2 Tbsp finely diced Chinese dried radish or zha cai
2 - 3 garlic cloves, minced or pressed
2 tsp small dried shrimp, chopped
1 tsp of Asian spicy red pepper sauce (I use the brand Lao Gan Ma) or substitute with some red pepper flakes or other hot sauce, adjust to your tastes or omit entirely
2 Tbsp soy sauce
1 Tbsp rice vinegar
1 tsp packed brown sugar
2 tsp vegetable oil
salt and pepper
Heat 2 tsp of vegetable oil in a wok or skillet over medium high heat. Add dried shrimp and dried radish and fry in oil for 30 seconds to a minute.
Add green beans, garlic, and red pepper sauce (if using) and stir fry for a minute.
Add soy sauce, brown sugar, and vinegar and cook covered until the beans are to your liking.
I like my beans crunchy but if you prefer beans to be more tender, cook them covered for longer and if the pan gets too dry add a scant tablespoon of water.
Serves 3 - 4