Recipe by Non-Reactive Pan
1/2 pound (1–1 1/2 cups) string beans, cleaned, tips removed, cut into 2–3 inch pieces
1 cup peanut oil
1 clove garlic, minced
1/2 teaspoon chili paste
1/2 tablespoon soy sauce
3 tablespoons sliced almonds (optional)
Salt to taste
- Heat oil in a wok or deep pan and fry the green beans for about 4 minutes on high, until the skin starts to pucker.
- Remove the beans with tongs or a spatula from the pan and drain them on paper towels or a paper bag.
- Pour the hot oil into a heat proof container and set aside to reuse or discard after it has cooled. Place the pan back on the stove on medium.
- Add chili paste and garlic and cook, stirring for 1 minute or less, just until you smell the aroma of the garlic. Don’t let it burn!
- Turn the heat back to high and add the cooked string beans to the pan, cook, stirring constantly for another 2 minutes. Let all the liquid from the beans evaporate.
- Pour the soy sauce over the beans, stir to coat the beans in the sauce, then turn off the heat and let sit in the hot pan for 2 minutes.
- Taste and add salt if needed.
- Add the sliced almonds (if using) and serve.
Serves 2. Prep time, 10 minutes; cook time, 10-15 minutes.
Cook’s Note: You can use canola or vegetable oil instead of peanut oil – but not olive oil which doesn’t burn at the right temperature for this recipe. Serve with steamed white rice and stir fried meats or tofu and veggies.
Ingredients for this recipe were included in The FruitGuys TakeHome box. Order yours today! www.fruitguys.com