I pulled out my wok, recalled the skills I learned from a Chinese cooking class, and created a delicious accompaniment to the General Tso's chicken I made that night.
*You can use a regular saute pan if you don't own a wok.
Asian Green Beans
- 1 pound green beans
- Canola oil (for wok)
- 1 T hoisin sauce
- 1 T Tamari (dark soy sauce)
- 2 tsp Chinese rice wine or dry sherry
- 1 & 1/2 tsp sugar
- 1 T chopped garlic
- 1 T chopped fresh ginger
- 2 scallions, white part only, chopped
- 1/2 tsp red chili paste
Wash the green beans and drain thoroughly. Trim the ends.
In a small bowl, combine the sauce ingredients and set aside.
Heat the wok on medium heat and add 2 T oil. Coat the wok all around with the oil. When the oil is hot (it will shimmer and sizzle when a drop of water is thrown in), add the beans. Stir-fry for 7 - 10 minutes, until beans are bright green and just tender. Set aside.
Heat 1 T oil in the wok on medium-high heat. When the oil is hot, add the chopped garlic, ginger and scallions. Stir-fry briefly for a few seconds until aromatic. Add the chili paste.
Add the green beans to the sauce and toss to coat. Serve hot, and enjoy!
To learn more about CSA shares, I recommend reading Sharing the Harvest.