This recipe was one of my mother's first stir-fry recipes. Our family loved green beans, so it was natural that she tried this one. It also is a great one to use when the garden is overflowing with beans. Dang beans are almost as easy and productive as Zucchini.
Spicy Green Beans (stir-fry)
2 Tbs peanut oil
1 tsp minced ginger
½ tsp minced garlic
½ lb fresh green beans, cut in ½ inch lengths
1 tsp sugar
2 Tbs dry sherry
½ tsp crushed dry red pepper
2 Tbs soy sauce
½ tsp cornstarch
1 Tbs cold water
1 tsp sesame seed oil
Heat oil in wok until it reaches 325 degrees.
Add ginger and garlic to oil. Stir-fry 15 seconds. Add green beans and stir-fry 2-3 minutes. Add sugar, sherry, salt, red pepper and soy sauce. Stir-fry and additional 1-2 minutes.
In a small bowl combine cornstarch and water to make a smooth paste. Ass to wok stirring until mixture thickens.
Turn wok off and stir in sesame seed oil.
Mixture maybe refrigerated for 2 or 3 hours and served cold if desired.