:max_bytes(150000):strip_icc()/dv1246009-56a143645f9b58b7d0bd98da.jpg)
Nutrition Facts (per serving) | |
---|---|
333 | Calories |
21g | Fat |
10g | Carbs |
26g | Protein |
Nutrition Facts | |
---|---|
Servings: 3 to 4 | |
Amount per serving | |
Calories | 333 |
% Daily Value* | |
Total Fat 21g | 27% |
Saturated Fat 5g | 26% |
Cholesterol 67mg | 22% |
Sodium 439mg | 19% |
Total Carbohydrate 10g | 4% |
Dietary Fiber 3g | 12% |
Total Sugars 4g | |
Protein 26g | |
Vitamin C 11mg | 53% |
Calcium 69mg | 5% |
Iron 2mg | 13% |
Potassium 495mg | 11% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
This is the popular green bean dish that you’ll frequently find at Chinese restaurant buffets. The secret to making Chinese green beans (or long beans) is “dry-frying” the beans for about seven to 10 minutes. This process makes them more tender.
Ingredients
-
3/4 pound green beans
-
3/4 pound flank steak
-
1 tablespoon dark soy sauce
-
1 teaspoon light soy sauce
-
1/2 teaspoon granulated sugar
-
4 tablespoons peanut oil, or vegetable oil, for stir-frying
-
1 tablespoon finely chopped garlic
-
1 tablespoon finely chopped ginger
-
2 medium scallions, white parts only, finely chopped
-
4 to 6 small dried chiles, or 1/2 to 1 teaspoon chile paste, to taste
-
1 tablespoon Chinese rice wine, or dry sherry
-
Freshly ground black pepper, to taste
-
Kosher salt, to taste
-
1/2 teaspoon sesame oil, optional
Steps to Make It
-
Wash the green beans, drain thoroughly, and trim the ends. Cut the green beans on the diagonal into slices approximately 2 inches long.
-
Cut the beef across the grain into very thin strips about 2 inches long.
-
In a small bowl, combine the dark soy sauce, light soy sauce, and sugar. Set aside.
-
Heat the wok over medium heat. When hot, add 2 tablespoons of oil, drizzling the oil down the sides of the wok.
-
When the oil is hot, add the green beans. Stir-fry for 7 to 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 the remaining 2 tablespoons oil in the wok on high heat, drizzling the oil down the sides of the wok. When the oil is hot, add the garlic, ginger, and scallions. Stir-fry for a few seconds, then add the dried chiles or chile paste and stir-fry for a few more seconds until aromatic.
-
Add the beef strips to the wok. Sear briefly without moving, and then stir-fry until the beef changes color. Splash the beef with the rice wine while cooking.
-
Add the green beans and the sauce. Stir in the scallions. Taste and adjust seasoning, adding black pepper to taste, and salt if desired.
-
Remove from the heat and add sesame oil if using. Serve hot.
Recipe Tags: