Sichuan Green Beans
1 pound green beans, clean & trimmed
1 T. olive oil, divided
1/4 C. chopped shallots (I used scallions & yellow onion)
3 garlic cloves, minced
1 T. fresh ginger, peeled & minced
1/2 t. crushed red pepper flakes
1 T. Chinese black vinegar or balsamic vinegar
1 T. soy sauce
Cook beans in boiling water for 2 minutes or until crisp-tender. Drain and pat with paper towels to dry.
Heat a wok or large skillet over high heat. Add 1 1/2 t. oil to pan; swirling to coat. Add green beans; stir-fry 3 minutes or until browned. Spoon into a bowl.
Add remaining 1 1/2 t. oil to pan; swirling to coat. Add shallots (or onion of choice), garlic, ginger, and crushed pepper flakes; stir fry 15 seconds or just until garlic begins to brown. Return green beans to pan. Add vinegar & soy sauce, tossing to combine.
We thought they were yummy! I could really taste the ginger, which is a nice change. They were pretty easy to prepare. I'm not sure if it's really necessary to have that many steps though. Next time I might not remove the beans from the pan before adding the last few ingredients. Like I said, they were good but I wouldn't say they were my favorite. They may taste better with rice and even with some other vegetables.
God bless you all,