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.