Monday, February 4, 2013

Chinese String Beans

When my younger sister became a vegetarian in her early teens, my mother was challenged to add new vegetable recipes to the family collection. She found this one (not sure where) and it became an immediate hit, especially for my sister, who deemed raw or plain string beans "too furry".
These remind me of the string beans you would get at a Chinese restaurant or that we always get when we go to Dim Sum. These are slightly healthier as those are essentially deep fried in a wok and these are sauteed. These are also more savory/sweet due to the caramelization of the garlic and onions.
1 lb green beans
1 tbsp soy sauce
1 tsp sherry
2 tsp sugar
1 tbsp vegetable oil
2 tbsp butter
4 cloves garlic, chopped
3 scallions, sliced
Combine soy sauce, sherry and sugar and put aside.
Add beans to a pot with enough water to cover. Bring just to a boil and then simmer for 10 minutes. Drain and put aside.
Melt the butter in the oil in a medium frying pan.
Add the garlic and scallions. Stir fry until just beginning to brown.

Add the beans and toss to coat.
Add the soy sauce mixture and stir fry until the beans are browned.
Great served over rice and garnished with scallions.

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