Yield
6 servings (serving size: about 1/2 cup)

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.

How to Make It

Step 1

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.

Step 2

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.

Step 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.

Ratings & Reviews

Leaming2956

jgogginepmn
April 20, 2015
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.

JNBank's Review

JNBank
August 27, 2013
Thought it was too salty even with leaving the salt out. Used balsamic vinegar. Probably wont make it again.

Coastermom's Review

Leaming2956
December 30, 2012
N/A

Clobberella422's Review

Coastermom
January 31, 2012
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.

RamblinRain's Review

Clobberella422
January 17, 2012
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.

Mom244evermom's Review

Mom244evermom
September 09, 2010
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.

jgogginepmn's Review

RamblinRain
November 14, 2008
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.