As regular readers to this blog are aware, I’m not the biggest fan of veggies, especially green beans. I’ve had far too many boiled to death. However, even I like these. They are quickly parboiled and then stir fried so they keep their structural integrity. Once you add in the spicy garlic and ginger sauce and they become finger licking good (mainly because I’m a barbarian and didn’t use a fork to eat them).
This is a super quick preparation, so have everything set out and close to hand and the rest of the meal ready to go.
Very intense flavor and so good and crunchy.
Garlic and Ginger Green Beans
1 pound green beans, trimmed
Salt to taste
1 tablespoon low sodium soy sauce
1 tablespoon rice wine or dry sherry
1 tablespoon minced garlic
1 tablespoon minced ginger
¼ teaspoon red pepper flakes (more if you like more heat)
1 tablespoon peanut oil or canola oil
Bring a pot of water to a boil, season with salt and add the green beans. Boil 1 minute, drain and rinse with cold water, then place on a kitchen towel to dry thoroughly. Wet vegetables added to the hot pan will splutter and braise instead of stir-frying. Combine the soy sauce and wine or sherry in a small bowl or measuring cup. Place the garlic, ginger and red pepper flakes in another small container and stir to combine. Make sure all these additions are in easy reach before you start stir frying.
Heat a 14-inch flat-bottomed wok or a 12-inch skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Add in the oil by pouring it to the sides of the pan and swirling the pan. Add the garlic and ginger, stir-frying for no more than 10 seconds, and then add the green beans. Toss together until the beans are well coated, then add the soy sauce and sherry/rice wine and stir-fry for one to two minutes, until the beans are crisp-tender. Remove from the heat and serve.