Ingredients
| 2/3 |
c chicken or vegetable stock (I used only 1/2 cup) |
| 2 |
T soy sauce |
| 1 |
T toasted sesame oil |
| 1 |
T peanut oil |
| 3 |
garlic cloves |
| 1 |
T fresh gingerroot, minced |
| 2 |
medium scallions, sliced thin (I used minced onion) |
| 1 |
pound green beans, ends snapped off |
| 1 |
T minced fresh cilantro or basil leaves |
| 1 |
freshly ground black pepper |
Directions
- Combine the stock, soy sauce, and sesame oil in a small bowl and set aside.
- Heat the peanut oil in a large saute pan. Add the garlic, ginger, and scallions and saute over medium heat until the garlic is golden, about 1 minute.
- Add the beans and stir to coat them well with the oil and aromatics.
- Add the stock mixture to the pan and bring the liquid to a boil.
- Reduce the heat to medium-low, cover the pan, and simmer, stirring two or three times, until the beans are tender but still offer some resistance to the bit, about 20 minutes.
- Uncover and cook to reduce the remaining liquid to just a tablespoon or two, two to three minutes.
- Stir in the cilantro or basil and pepper to taste. Serve immediately.
Categories
Side Dish, Chinese
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