China · Home-style
Simple Stir-Fried Green Beans
Green beans fried with scallion and chili, then braised in a soy and oyster sauce until soft and glossy, with garlic added at the end.
Green beans need real cooking time, and most failures come from the pan being too crowded or the heat too timid, which leaves them tough rather than done. The water added partway through is not a shortcut so much as a way of steaming them evenly inside the sauce. Plain soy and oyster sauce is enough seasoning, with garlic stirred through at the end for aroma.
Ingredients
- green beans250 g
- bird's eye chili2 pieces
- garlic2 pieces
- light soy sauce6 ml
- dark soy sauce2 ml
- oyster sauce6 ml
- salt6 g
Directions
- 1
Chop the spring onion, mince the garlic and set aside.
- 2
Mix the light soy sauce, dark soy sauce, oyster sauce and salt together as a sauce and set aside.
- 3
Cut the bird's eye chili into rings and set aside.
- 4
String the green beans and cut them on the diagonal at 45 degrees into 4 to 10 cm lengths, then set aside.
- 5
Heat oil in the pan (10 to 15 ml); once it smokes, add the spring onion and bird's eye chili and stir-fry until you can smell them.
- 6
Add the green beans and stir-fry for 30 seconds.
- 7
Add the sauce and stir-fry over high heat for 2 minutes.
- 8
Pour in 150 ml water.
- 9
Turn the heat to medium-low, cover and braise for 8 to 10 minutes.
- 10
Add the chopped garlic and turn out of the wok.
Source: HowToCook · WorldBite adaptation · Unlicense source text; bilingual recipe adapted by WorldBite.