Serves 4 as a side dish. Published January 1, 1999.
Try serving a double portion of these beans with rice as an entree.
|2||tablespoons soy sauce , preferably light|
|1||tablespoon white wine vinegar or rice wine vinegar|
|2||teaspoons granulated sugar|
|1/2||teaspoon red pepper flakes|
|2||tablespoons peanut oil or canola oil|
|1||teaspoon peanut oil or canola oil|
|3/4||pound green beans , stemmed and cut on bias into 1 1/2-inch pieces|
|4||scallions , white and bottom portion of green parts, cut into 2-inch pieces|
|3||medium cloves garlic , minced (about 1 tablespoon)|
- 1. Mix soy sauce, vinegar, sugar, hot red pepper flakes, and 1 tablespoon water in small bowl; set aside.
- 2. Heat 12-inch heavy-bottomed skillet over high heat until extremely hot, at least 4 minutes. Carefully swirl 2 tablespoons oil in pan until bottom is evenly coated (oil will begin to shimmer and smoke almost immediately). Fry green beans, flipping with wide spatula every 30 seconds, until slightly charred and crisp-tender, about 4 minutes. Add scallions; continue cooking in same manner until scallions are charred and beans are tender, 3 to 4 minutes longer.
- 3. Make a well in center of pan; mash garlic and remaining 1 teaspoon oil in pan with back of spatula. Fry until fragrant, about 5 seconds, and stir into vegetables. Add soy mixture and toss into vegetables to coat; cook until liquid is reduced by about half, about 15 seconds. Serve immediately.