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Dry-Fried Green Beans
(recipe, Eamon Molloy)
- 1 lb. green beans
- 1 Tbsp. garlic, chopped
- 1 Tbsp. ginger, chopped
- ½ tsp. chili paste
- 1 Tbsp. soy sauce
- 4 Tbsp. vegetable or peanut oil for stir-frying
- Wash beans and trim ends. Cut beans into 2 inch long pieces. Heat oil in a wok or large frying pan over medium heat. Add beans and stir-fry for about 5 minutes, until beans are cooked and tender with slightly puckered skins. Remove from pan and set aside.
- Heat 2 tablespoons of fresh oil over high heat. Add the garlic and ginger. Stir-fry for a few seconds, then add the chili paste and stir-fry for a few more seconds until aromatic.
- Add the green beans and the soy sauce. Stir everything together, and taste and adjust the seasoning if desired. Serve hot.