July 10, 2016
Dinner, Side Dishes, Beans,
Vegetables, Garlic, Chinese, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Christmas, Sunday Dinner, Thanksgiving, Weeknight Meals, Wok/Stir-Fry, Gluten-Free, Heart Healthy, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, Green Beans, Sugar more
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"Our local Farmers Market gives out free recipes...this one sounds yummy."
Wash the green beans, drain thoroughly, and trim the tops and bottoms. Cut the green beans on the diagonal into slices approximately 2 inches long. Chop the garlic, ginger and scallions. Set aside.
Heat 1 tablespoon oil over medium heat. Add the green beans and stir-fry until they start to shrivel or "pucker" and turn brown (6 to 7 minutes for longbeans). Remove the green beans from the wok and drain in a colander.
Heat 1 tablespoon oil in the wok on high heat. Add the garlic, ginger and scallions. Stir-fry for a few seconds, then add the chili paste and stir-fry for a few more seconds until aromatic.
Add the green beans and the dark soy sauce, sugar, salt and pepper if using. Stir everything together and taste and adjust the seasoning if desired.
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What a great side dish this made to my chicken, I scaled it back for 1 serve and thoroughly enjoyed every mouth full, thank you TeresaS made for Pick Me tag game.
These beans surely don't have a smidgen of boring flavors. They came out vibrant, clean, with delicious results. Just how we like them. Thank you Teresa for sharing.
Wonderful beans! I used regular green beans and cooked them a wee bit longer. Served them over rice and steamed veggies. Just the right amount of heat for us. They were soooo yummy! Made for Billboard Recipe Tag.