Green Beans – so fresh, crisp and inviting when fresh. This recipe comes from an old Chinese cooking book – it is probably 40 years old, but the recipes are incredibly good. It is an easy dish to whip up and is fragrant with the garlic and spring onions.
The green beans are first simmered in a vegetable stock, then briskly stir fried with the garlic and spring onions in some butter and oil. Then they are drizzled with Rice Vinegar and Sweet Soy. I like a bit of sesame oil at the end too.
Green Bean recipes include Freekeh with Green Beans, Walnuts and Tahini.
Crispy Green Beans with Garlic and Soy
150 ml good vegetable stock
45o g green beans, topped and tailed
5 Tblspn sunflower, peanut or other vegetable oil
1.5 Tblspn butter
5 garlic cloves, crushed
sea salt to taste
2 spring onions (scallions), cut into thin rounds
1 Tblspn soy sauce
1 tspn sugar
1 Tblspn Chinese rice wine
Simmer the beans in the stock until most of the stock has evaporated, turning them occasionally.
Heat the oil and butter in a large wok or frying pan over a moderate heat. Add the garlic, salt to taste, and spring onions, and stir fry for 30 – 60 seconds.
Add the beans and stir them in the oil until they are well coated. Sprinkle with soy sauce, sugar and rice wine, then stir fry for 1 minute.
Place in a serving dish and serve hot.
recipe notes and alternatives
I like to add a few drops of sesame oil too, on occasion. Reduce the butter if you are going to follow suit.
Garnish with the chopped green tops of the spring onions if desired.
You can replace the soy and sugar with a sweet soy sauce.