In restaurants, these green beans are typically deep-fried in oil. This simplified home version stir-fries the beans until browned and blistered, then combines them with lively seasonings for a robust side dish.
1 pound green beans, trimmed and cut into 2-inch pieces
1 tablespoon canola oil, divided
1/4 cup chopped shallots
1 1/2 tablespoons minced garlic
1 tablespoon minced peeled fresh ginger
1/2 teaspoon crushed red pepper
1 tablespoon Chinese black vinegar or balsamic vinegar
1 tablespoon low-sodium soy sauce
1/2 teaspoon salt
How to Make It
Cook beans in boiling water 2 minutes or until crisp-tender. Drain and rinse under cold running water; drain. Pat beans completely dry with paper towels.
Heat a 14-inch 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.
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.
This was surprisingly easy and tasty. Instead of blanching the beans, I microwaved them on high in a covered dish for 3.5 minutes then followed the directions. I also added a teaspoon of toasted sesame oil to the liquid seasonings. The Chinese black vinegar adds a more authentic flavor than balsamic so it is worth hunting down in the International aisle of your supermarket or an Asian grocery store. If you find this too salty, try adding more beans or lessening the amount of soy sauce.
These turned out really well. I used the skinny hericot vert green beans so it came together very quickly. I just added the garlic, ginger, etc. to the green beans instead of cooking it separately, to save even more time, and it worked just fine. I used the balsamic vinegar but would love to try it with the black.
Fabulous flavor! I probably will try it with broccoli and some other produce, as well. I made the recipe as directed except substituted onion for shallots. I agree that the black vinegar is important for the flavor.
I absolutely love this recipe and make it often. I've used balsamic and the black vinegar. While either is fine, I do think the black vinegar gives it just a little more. My kids love it too. Don't be too afraid of the pepper flake, we do not find it hot. I cook the beans a tad longer and let the glaze thicken up a bit and really coat the beans. Yum! Last time I made them my husband said he could eat a huge bowl of just these, and he wasn't kidding.
This dish has a wonderful flavor and authentic taste. I had the chinese black vinegar on hand from another "Cooking Light" recipe and it made the dish. Used the full amount of red pepper, as it is indended to be hot. It is a wonderful compliment to any meat entre, not just asian.
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