Saturday, June 16, 2007

Green Bean Stir Fry

Green Beans

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


Anonymous said...

we have a chinese restaurant nearby that makes green beans to die for and i've been trying to copy their recipe. i'm pretty sure their's has no shrimp and it has garlic. i'm going to try your recipe, but i have one suggestion, i use sesame oil in much of my own chinese cooking!!

Amy said...

The dried shrimp is optional since it's probably difficult to get a hold of. I love sesame oil but I usually only add it to marinades, meat dishes, or soups, I find it to be too overpowering for vegetables. I hope this recipe works out for you. :)

Kalyn Denny said...

Great picture! And I don't care what you call them, the beans look fantastic.

SteamyKitchen said...

This is my fav way to eat green beans. I also use minced little pickled turnips too in the dish

Anonymous said...

This is how I will stir fry my green beans too, but sometimes I use dried shrimps and add some sambal chili. The way you fry it, it's like those Four Seasons Long Beans, like those in Szehcuan cuisine.

Nora B. said...

Amy, I love dried shrimp in veggies stir-fries. Like Tigerfish, I usually add some chilli paste too. Thanks for the reipe!

Wandering Chopsticks said...

I love this dish too. Is it always dried radish? My favorite Sichuan restaurant had some kind of minced vegetable but it was black? Nice and salted pickled vegetable with minced pork. For the life of me, I couldn't figure out the vegetable.

Amy said...

Thank you!

Pickled turnip sounds good too. A lot of times I just throw in whatever pickled, preserved, or dried Chinese stuff I have. :P

Sometimes I make them spicy, sometimes not spicy and more sweet and sour. I didn't know this was a Sichuan dish, learned something new. :D

Nora B.,
No problem! I love the little dried shrimp too, especially when they soak up all the sauce after cooking. Yum!

I'm not too familiar with Sichuan cuisine. I learned this from my bf's mom who's from Taiwan lol. Hm.. black vegetables.. I have no idea... I usually either use dried radish or zha cai.

Patricia Scarpin said...

I like my beans crunchy, Amy - this looks so simple to put together and yet extremely delicious!

Anonymous said...

That is a gorgeous stir fry. Just gorgeous!

Amy said...

Crunchy veggies taste fresher to me. I love stir fries because I can just throw whatever I have into the pan. Simple and delicious! :)

Aw thanks so much!

Sig said...

Amy, I love this dish... Have you had this at Typhoon? They call it King's curry... I've never made it at home though, now I have the recipe.. thanks :)

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