Friday, April 8, 2011

G is for Green Beans...

   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.
   Serve immediately.

   Mixture maybe refrigerated for 2 or 3 hours and served cold if desired.

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