MONTHS, people! MONTHS ago I mentioned these Sichuan Green Beans and how they were delicious and what a great side dish they were for Korean Beef Lettuce Wraps and how I was going to post the recipe, but I couldn’t get a good picture and then…I completely forgot.
I still can’t get a great picture, this one is too blue, but frankly I don’t feel like messing with the white balance. I’m tired tonight and I feel like you will be just fine with my too blue picture.
These are so easy! From the September 2008, Cooking Light
1 lb fresh green beans, trimmed and snapped (I have a little secret. I used frozen green beans and they are FINE.)
1 TB canola oil, divided
1/4 cup chopped shallots
1 1/2 TB minced garlic
1 TB minced peeled fresh ginger
1/2 tsp crushed red pepper
1 TB Chinese black vinegar (I can’t find it in my grocery store and I refuse to traipse all over town for 1 measley tablespoon) or balsamic vinegar
1 TB soy sauce
1/2 tsp salt
Here’s what you do…
1. Cook beans in boiling water 2 minutes or until crisp-tender. Or make your life easier like I do and cook the beans according to package directions, minus a few minutes. Drain and rinse under cold running water; drain. Pat beans completely dry with paper towels.
2. Heat a wok over high heat. Add 1 1/2 teaspoons oil to wok, swirling to coat. Add green beans to wok; stir-fry 3 minutes or until browned. Spoon green beans into a bowl.
3. Add remaining 1 1/2 teaspoons oil to wok, swirling to coat. Add shallots, garlic, ginger, and crushed red pepper; stir-fry 15 seconds or just until garlic begins to brown. Return green beans to wok. Add vinegar, soy sauce, and salt to wok; toss to combine.
Is that not the easiest side dish!? Kinda fancy, kinda Asian, totally easy, totally delicious.
