| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables |
|
|
1 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Green beans; trimmed at the ends |
| 3 |
tb |
Soy sauce |
| 1 |
ts |
Sugar |
| 1 |
tb |
Oriental sesame oil |
| 3 |
tb |
Peanut or other vegetable oil |
| 6 |
|
Cloves garlic; peeled and chopped |
| 1 |
|
Dried hot red chili; crumbled (I just used a couple shakes of crushed red pepper) |
|
|
Salt |
INSTRUCTIONS
This is from _Madhur Jaffrey's Cookbook_, which I've had about 10 years.
Don't know it it's still in print, but it has some really delicious and
easy stuff in it. Made these green beans for dinner with some teriyaki
chicken breasts and plain rice.
Bring a large pot of water to a rolling boil. Drop in the beans and cook
rapidly for 4 to 5 minutes or until just crisp-tender. Drain, and if not
serving very soon, rinse under cold water. Leave to drain in a colander.
Mix together the soy sauce, sugar and sesame oil. Set aside.
Put a wok or a large cast-iron frying pan to heat over a medium-high flame.
When hot, put in the peanut oil. It should heat up in seconds. Now put in
the garlic. Stir once or twice. Put in the red chili. Stir once and put in
the drained green beans. Stir them around until a few are lightly scorched.
Pour in the soy sauce mixture. Continue to stir and fry until most of the
sauce is absorbed. Turn the heat down and taste for salt; you might want to
add a little but more. (I didn't. Soy sauce is salty enough!) Stir to mix
and serve.
Posted to EAT-L Digest by Kathy Rogers <kathyrogers@EARTHLINK.NET> on Sep
11, 1997
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