Monday, October 11, 2010

Chinese Green Beans

This is another classic recipe my mom got me into, and it's a quick, simple, and delicious side, in which everything can be substituted out basically. Love those versatile recipes!

Chinese Green Beans
adapted from Barn Appétit

1 medium white onion
3/4 lb. fresh green beans
2 large jalapeños or 4 small ones
2 T soy sauce
1 T white vinegar
2 t sugar
1/2 t red pepper flakes
1 t garlic powder
2 T oil (vegetable, olive, canola, or sesame would all work)

1. Place pan on stove on medium-high heat.
2. Prepare green beans by washing, and cutting of ends.
3. Dice, or cut into strips, the onion
4. Mince the jalapeños, and combine with onion.
5. By now the pan should be hot enough, so put the 2 T. oil in, and the green beans. Be careful! the oil is hot and will jump out at you. I suggest using a long spatula to turn. At this point, turn every 30 sec. or more. Cook like this for 4 mins. You want them to turn black. (Also, turn on stove fan to suck away the smoke. There will be some)
6. While keeping on the green beans, mix the soy sauce, vinegar, sugar, red pepper flakes, and garlic powder. Stir or whisk until fully combined.
7. After the green beans have been cooking for 4 minutes, add the onion and jalapeño mix. Cook for another 4 minutes total, stirring constantly (every 30 secs turning, minimum).
8. After 4 minutes have past, add the sauce mix and take pan off heat. Serve!

(Note: You can replace powder garlic with 3 fresh garlic cloves. If you do this, keep garlic separate, and add in the last minute of cooking)

1 comment:

  1. Love the mom shout out. Don't forget the toasted sesame seeds as a garnish! They add but get stale quickly in the spice cupboard.