Garlicky Green Beans

Makes 4 side-dish servings

Beth

ingredients

Ingredients
1 pound green beans, ends snapped off
2 tablespoons dark soy sauce
2 teaspoons granulated sugar
1 teaspoon chili-garlic sauce (sold in jars in Asian groceries) or crushed red pepper, to taste
1 teaspoon Chinese rice wine (sold as Shaoxing wine) or dry sherry
3 tablespoons vegetable oil
2 teaspoons minced garlic (about 2 cloves)
2 teaspoons minced peeled fresh ginger (about 1-inch hunk)
1/4 cup thinly sliced scallions, light parts only
1 teaspoon sesame oil

1
Snap beans in half. Rinse in cold water and drain thoroughly.
2
In a small bowl, combine soy sauce, sugar, chili-garlic sauce and wine.
3
In a wok or stir-fry pan, heat 1 tablespoon of the oil over high heat until oil is hot, but not smoking. Test by dipping the end of a green bean in the oil; it should sizzle. Add green beans and cooking, stirring, for two minutes. Add 1/2 cup water, stir, and cover the pan. Reduce heat to medium and cook, stirring occasionally, until beans are tender-crisp, 6-9 minutes. Transfer green beans to a shallow platter. (KOD: Drain off remaining water).
4
Add remaining 2 tablespoons oil to the same pan ad heat over medium-high heat. Add garlic, ginger and scallions, stirring constantly until fragrant, about 15 seconds.
5
Return green beans to the pan. Re-stir soy sauce mixture, making sure sugar is dissolved, and add to pan. Stir sauced beans constantly for about 60 seconds, or until liquid has nearly evaporated. Drizzle with sesame oil. Serve immediately.