Personally I don’t like serving a meal to my family that doesn’t have a vegetable with it. Whether there are vegetables in the main dish or on the side I try to make sure that it is always included. So the other day when I made my General Tso Chicken I tried to come up with a nice veggie dish to serve up along side. One of my favorite dishes in Chinese restaurants in the States was a Dry-Fried Green bean so I thought I would give it a try and see if I could come up with something similar. It turned out to be an incredibly easy dish to prepare and equally delicious.
Dry-Sauteed Green Beans
1 tablespoon garlic, chopped
1 tablespoon ginger, chopped
2 scallions (spring onions, green onions), white parts only, finely chopped
1/2 teaspoon chili paste
1 tablespoon dark soy sauce
1/2 tsp sugar
1/4 teaspoon salt, or to taste
Pepper to taste, optional
2 tablespoons peanut oil for stir-frying, or as needed
Heat 1 tablespoon oil over medium heat. Add the green beans and stir-fry until they start to shrivel or “pucker” and turn brown (6 to 7 minutes for longbeans).
Heat 1 tablespoon oil in the wok on high heat. Add the garlic, ginger and scallions. Stir-fry for a few seconds, then add the chili paste and stir-fry for a few more seconds until aromatic.