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.
- 1 pound green beans1 tablespoon chopped garlic
- 1 tablespoon chopped ginger
- 2 scallions, chopped, white part only
- 1/2 teaspoon chili paste
- 3 tablespoons vegetable or peanut
- 1 tablespoon oil for stir-frying, or as needed
- For the 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
1. Wash the green beans and drain thoroughly. Trim the ends and cut on the diagonal into pieces approximately 2 inches long.
2. Combine the sauce ingredients and set aside.
3. Heat the wok on medium heat and add 2 tablespoons oil, drizzling the oil down the sides of the wok.
4. 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.
5. 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.
6. Add the sauce and the green beans. Toss the ingredients together and serve hot.
|Nutritional Guidelines (per serving)|
|Total Fat||5 g|
|Saturated Fat||1 g|
|Unsaturated Fat||2 g|
|Dietary Fiber||12 g|