an equal opportunity eater.
Taking the neurosis out of food, one meal at a time.
Friday, April 2, 2010
Chinese green beans
What do you do with those elongated beans? Kinda wild and woody looking, you know what I mean? Irene Kuo, my favorite Chinese cook book author, makes it simple.
Rinse beans, chop into 4-5 inch lengths, discarding the tips. Heat a wok on mega high; drop a tablespoon or two of peanut oil and swirl your wok. Add a peeled sliver of ginger (always the size of a quarter, in her recipes). Sizzle for 30- seconds. Add two heaping tablespoons of black bean garlic sauce, listen to it sputter for another half minute, then add your green beans, stirring swiftly to coat with sauce. Add a couple of tablespoons of chicken broth or water, then cover wok with lid and lower heat. Let simmer, until the beans are cooked through, and the sauce is sputtering (five to ten minutes).
Terrific as a side dish. Be sure to have that vent on high!