Asian Style Green Beans
I got these green beans at the farmers' market on Saturday and I was looking for a new way to prepare them. I don't typically like green beans—I think it's because when I was a child, I was forced to constantly snap the ends off the green beans and I never forgot it— and needed a fun way to spice 'em up. Fortunately, for those of us who green bean fanatics (or not), this recipe is marvelous.
If you don't have a wok, you can work without one, but consider investing in one if you're a fan of Asian foods. It just makes cooking Asian style cuisine that much easier and more authentic. And you won't have to get take out as much which is a huge drain on the environment because of all the wasteful packaging.
INGREDIENTS
| 1 1/2 lbs | local green beans, ends snapped |
| 2 tbsp | garlic, minced |
| 1/4 tsp | cayenne pepper |
| ¼ tsp | ground ginger |
| 1 1/2 tbsp | sesame oil |
| 3 tbsp | soy sauce |
| 1 1/2 tbsp | rice vinegar |
| 1 tbsp | organic brown sugar, packed |
| 1 tbsp | fish sauce |
| cornstarch | |
| sesame seeds for garnish | |
| pinch | sea salt |
PREPARATION:
Method
- Bring a large pot of water to a boil and add a big pinch of salt. Add in green beans and cook 2-3 minutes, just until slightly tender and bright green. Drain, and plunge into a bath of ice water to stop the cooking (Careful! They're' hot and you have to do it fast, but it's worth it; there are few worse things than overcooked green beans). Drain the green beans and dry them.
- Heat sesame oil in a wok or large skillet over high heat. Add garlic, cayenne, and ginger.
- Add in beans and stir-fry for about 2 minutes.
- Add in soy sauce, rice vinegar, brown sugar, and fish sauce, cook until the sauce reduces a bit and begins to coat the green beans, about two minutes.
- To thicken the sauce (more like restaurant style), mix a teaspoon of cornstarch and a few teaspoons of water, and add it to the wok.
- Garnish with sesame seeds and sea salt and serve.
Adapted from a recipe on Recipezaar.
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