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Chinese: Sichuan Green Beans

Source of Recipe


From "The Potsticker Chronicles"






List of Ingredients



• 1 lb. Chinese long beans or regular green beans, cut on the diagonal into 2-inch pieces
  
• 1 Tbsp bean sauce, preferably Koon Chun brand
  
• 2 Tbsp black or mushroom soy sauce
  
• 2 Tbsp vegetable or chicken broth
  
• 1 Tbsp dry sherry
  
• 1 Tbsp sugar
  
• 2 tsp cornstarch
  
• 1 tsp chili paste, or to taste and tolerance
  
• 1 Tbsp sesame oil
  
• 3 Tbsp vegetable oil
  






Instructions



1. If using regular green beans, parboil them for 5 minutes. (Regular green beans are thicker than Chinese long beans.) Put the cut beans in a colander and rinse thoroughly.
   
   
2. Combine the bean sauce, soy sauce, sherry, sugar, cornstarch, chili paste and sesame oil in a bowl. Add 2 tablespoons cold water.
   
   
3. Heat the oil in a wok until smoking. Add the green beans and stir-fry for 10 minutes, or until the beans are bright green in color and slightly wrinkled. Add the sauce ingredients and stir-fry until the sauce thickens.
   
   Serves 4