Stir-Fried Green Beans
1 1/2 tbsp minced garlic
1 1/2 tbsp minced fresh ginger
2 scallions, minced (white and green part)
2 tbsp dry sherry
2 tbsp sugar
2 tbsp soy sauce
1 tbsp water
2 tbsp oil, vegetable or peanut (NOT olive)
1 1/4 lb green beans, stem ends removed
2 tbsp water
Combine sauce ingredients in a small bowl; set aside.
In a large skillet or wok, heat the oil and stir-fry the beans until barely crisp-tender, about two minutes. Add the water and continue to stir-fry for another few minutes or until the beans are crisp-tender and water has evaporated.
Add the sauce and continue to stir-fry until beans are tender but not overcooked, about 5 more minutes. Serve immediately.
Serves 4-6.
Adapted from The Complete Vegetable Cookbook, Lorraine Bodger, 1990.