1 lb. green beans, rinsed, drained and stem end trimmed off
2 T soy sauce
1 T rice wine vinegar
2 t sugar
1/4 to 1/2 t hot chili flakes
1/4 t freshly ground pepper
1 T olive oil
2 cloves garlic, minced
2 T fresh ginger, minced
1/4 cup shallots, sliced
Cut beans into 2 to 3 inch lengths. In a small bowl, mix the soy sauce, rice vinegar, sugar chili flakes and pepper. Place a large skillet over high heat, when the skillet is hot add the beans and 1/4 cup water. Cover and cook, stirring once, until beans are bright green and slightly crunchy to the bite. This will take 4 to 5 minutes. Uncover and cook until all the liguid is gone.
Add the oil, garlic, ginger, and shallots to the skillet, stir until the beans and garlic are slightly browned, 1 to 2 minutes. Add soy sauce mixture to the skillet, bring to a boil and stur until most of the liquid is evaporated and the sauce thickens and coats the beans, 2 to 3 more minutes. Pour into a serving dish and serve hot or cool.
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