When I was in college at Syracuse University, we used to eat out from time to time at a Chinese restaurant near campus. With rare exception, I always got the sauteed green beans. I loved them, and every time I’ve ordered Chinese since, I’ve looked for something similar. I never really found it.
Then, a few years ago, I picked up a recipe at the grocery store for “Green Beans Chinese-Style,” and lo and behold, there were my beloved sauteed green beans again! It’s a simple, fast recipe, and whenever I have fresh green beans (as I did from last week’s farm share), it’s the first recipe I think of.
Plus, it gets my son to eat green beans.
Sauteed Green Beans
1.5T minced fresh ginger*
4 garlic cloves, minced
2 green onions, minced**
2T dry sherry
2T soy sauce
2T vegetable oil
1.5 lb. green beans, trimmed, rinsed and patted dry
* I often substitute 1t ground ginger.
** If I don’t have green onions, I use a couple of tablespoons of regular onions.
In a small bowl or measuring cup, combine the ginger, garlic, green beans, onion, sherry, soy sauce, and 1T water. (Important note: don’t double the sauce. It might seem like there’s not enough, but there is. The sauce is supposed to mostly cook away and get sticky on the beans.)
Heat the oil in a wok or large skillet over high heat. Stir fry the green beans for 2 minutes. Add 2T of water and cook for another 2 minutes or until the water is evaporated. Add the sauce and stir fry for 5 more minutes or until the beans are tender. Serve over rice.
Serves 6. (Yeah right — my husband, son, and I can polish this off in one sitting!)
Enjoy! -Cori of Peace, Baby! Batiks