Ingredients
1 lb green beans, haricots verts or Chinese longbeans
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 teaspoon sugar
1/4 teaspoon salt, or to taste
Pepper to taste, optional
2 tablespoons peanut or vegetable oil, or as needed
Preparation
Preparing the ingredients: Wash the green beans, drain thoroughly, and trim the tops and bottoms. Cut the green beans on the diagonal into slices approximately 2 inches long. Chop the garlic, ginger and scallions.
Dry-Frying: 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). Remove the green beans from the wok and drain in a colander.
Cooking the aromatics: 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.
Assembling: Add the green beans and the dark soy sauce, sugar, salt, and pepper if using. Stir everything together, and taste and adjust the seasoning if desired. Serve hot.
