This popular Szechuan dish found is a staple at many Chinese restaurant buffets. Instead of chili paste, feel free to add 4 - 6 small dried red chilis if desired. Serves 4.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Ingredients:
- 1 pound green beans
- Sauce:
- 1 tablespoon bean sauce (available at Asian markets; Koon Chun is a good brand, or you can substitute hoisin sauce)
- 1 tablespoon dark soy sauce
- 2 teaspoons Chinese rice wine or dry sherry
- 1 1/2 teaspoons sugar
- Other:
- 1 tablespoon chopped garlic
- 1 tablespoon chopped ginger
- 2 scallions, chopped, white part only
- 1/2 teaspoon chili paste
- 3 tablespoons vegetable or peanut oil for stir-frying, or as needed
Preparation:
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 - 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 on 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.
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 - 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 on 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.
