Notes: You can make these beans up to 2 hours ahead; let cool, then cover and let stand at room temperature. If you use the maximum amount of chili flakes, the dish will be quite hot.
1 pound green beans
2 tablespoons soy sauce
1 tablespoon rice vinegar
2 teaspoons sugar
1/4 to 1/2 teaspoon hot chili flakes (see notes)
1/4 teaspoon ground white pepper
1 tablespoon vegetable oil
2 tablespoons minced garlic
2 tablespoons minced fresh ginger
How to Make It
Rinse and drain green beans; trim off and discard stem ends. Cut beans into 2- to 3-inch lengths. In a small bowl, mix soy sauce, rice vinegar, sugar, chili flakes, and white pepper.
Set a 10- to 12-inch frying pan over high heat. When pan is hot, add beans and 1/4 cup water. Cover and cook, stirring once, until beans are bright green and slightly crunchy to bite, 3 to 4 minutes. Uncover and cook until any remaining water has evaporated.
Add oil, garlic, and ginger to pan; stir until green beans and garlic are lightly browned, 1 to 2 minutes. Stir soy mixture and add to pan; bring to a boil and stir until most of the liquid has evaporated and the sauce thickens and coats the beans, 2 to 3 minutes. Pour into a serving dish. Serve hot or cool.
The March 2004 issue of Sunset had an article on Asian small plates, of which this was one. I've gone back to that issue so many times the pages are tattered. If you're looking for the other recipes (since myrecipes doesn't link them), they are:
Hot Sichuan-Style Green Beans;
Thai-Style Cabbage Slaw;
Sesame Noodle Salad;
Hoisin Pork with Hot Mustard;
Sweet-Hot Coconut Shrimp;
Mandarin-Berry Almond Floats;
I made a half recipe of this wonderful dish last night, and wished I had made more! Because I don't usually like a lot of heat, I was conservative with the red pepper, which made it very flavorful without being punitive. The only change I made was to add a small amount of sesame oil at the finish, which seemed to pull it all together. Served cold, as a side with pepper steak.