I love crispy green beans in restaurants, so thought I would give them a try at home. This came out well, but watch how long you boil your beans – I went a little bit long and they were not crisp! Still absolutely deliciosu though – I could eat them in any form! I served these with Momofuku’s ginger scallion noodles.
• 1 pound green beans, trimmed and cut into 2-inch pieces $
• 1 tablespoon canola oil, divided $
• 1/4 cup chopped shallots
• 1 1/2 tablespoons minced garlic
• 1 tablespoon minced peeled fresh ginger
• 1/2 teaspoon crushed red pepper
• 1 tablespoon Chinese black vinegar or balsamic vinegar
• 1 tablespoon low-sodium soy sauce
• 1/2 teaspoon salt
Cook beans in boiling water 2 minutes or until crisp-tender. Drain and rinse under cold running water; drain. Pat beans completely dry with paper towels.
Heat a 14-inch wok over high heat. Add 1 1/2 teaspoons oil to wok, swirling to coat. Add green beans to wok; stir-fry 3 minutes or until browned. Spoon green beans into a bowl.
Add remaining 1 1/2 teaspoons oil to wok, swirling to coat. Add shallots, garlic, ginger, and crushed red pepper; stir-fry 15 seconds or just until garlic begins to brown. Return green beans to wok. Add vinegar, soy sauce, and salt to wok; toss to combine.