Sichuan Green Beans

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.


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