So what to do with the first harvest of this crop? I've been on the hunt for a good recipe for Chinese Green Beans, so I went to the latest one in my recipe folder to verify I'd finally found the right one. Oh, yeah, I have. I hope you agree, or at least I've given you some ideas how to make them to your taste.
Prep Time: 20 minutes Cook Time: 10 minutes Servings: 4-6
1 1/2 lbs fresh green beans, ends trimmed
2 tablespoons chopped fresh garlic (or to taste)
1 1/2 teaspoon fresh ginger root (minced)
1 1/2 tablespoons sesame oil
3 tablespoons soy sauce
1 1/2 tablespoons rice vinegar
1 tablespoon brown sugar, packed (can use a little more if desired)
1 tablespoon sweet chili sauce (or to taste)
salt (to taste)
sliced almonds or sesame seed
1. Cook the green beans in a pot of boiling salted water until crisp-tender (about 3 minutes) plunge into an ice water bath to cool completely. (You may try steaming them instead.)
2. Drain well and pat dry using paper towels.
3. Heat the oil in a large skillet over high heat; add in garlic and stir-fry 1 minute.
4. Add the beans and stir-fry for about 2 minutes.
5. Add the soy sauce, rice vinegar, brown sugar and sweet chili sauce; cook until the sauce reduces slightly and coats the beans (about 1-1/2-2 minutes longer).
6. If you want a thick sauce mix a small amount of cornstarch with a small amount of cold water and add towards the end.
7. Add the almonds or sesame seeds; toss to coat and transfer to a serving bowl.
Good cooking to you,