1 Tblsp soy sauce
1 tsp sugar
1 Tblsp sherry
1 Tblsp vegetable oil
3 cloves garlic,
minced or pressed
1 Tblsp minced fresh
ginger
1 pound green beans,
or any edible-pod
green bean, including
Chinese long beans.
| |
Cut green beans diagon-
ally into 2" lengths.
Combine soy sauce, sugar
and sherry, and set aside.
Heat oil in a wok or large
skillet. Add garlic,
ginger and beans and stir-
fry for 1 to 2 minutes.
Stir in soy-sugar-sherry
mixture. Cover pan and
reduce heat to simmer until
beans are tender but crisp,
about 6 minutes. Uncover
pan, increase heat to high
and cook until most of the
liquid has evaporated.
Serves 4.
|
