Monday, 7 August 2017

Stir-Fried Green Beans with Peanuts

Originally this dish was long beans with cashews. You can use long beans, if you can find them, but regular green beans are just fine. A mix of green and yellow beans would be pretty. You can use either salted or unsalted peanuts, according to which you prefer, or maybe which you can find. If they are salted you may wish to hold back on the soy sauce a bit.

These were very quick and easy, and would make a good accompaniment to 5-Spice Pork Chops, along with some steamed rice.

2 to 4 servings
20 minutes prep time

Stir-Fried Green Beans with Peanuts

1 or 2 cloves of garlic
1 piece ginger
250 grams (1/2 pound) long or green beans
1 tablespoon mild vegetable oil
up to 1/2 cup water
2 tablespoons soy sauce
1 teaspoon toasted sesame oil
1/8 to 1/4 teaspoon hot red pepper flakes
1/3 cup roasted peanuts

Peel and mince the garlic. Peel and mince the ginger; the volume should be about the same as the volume of garlic. Wash and trim the beans, and cut them into bite-sized pieces.

Heat the oil in a large skillet over high heat. Add the beans and and a few tablespoons of water and cook, stirring frequently, until the beans turn bright green and the water evaporates. Continue adding water, a few tablespoons at a time, until the beans are just about done to your liking. Then, when the last of the water is gone, add the soy sauce and cook for a minute or two more until it too is pretty much gone. Add the toasted sesame oil, chile flakes, and peanuts. Mix in and cook, stirring for another minute or so until hot through. Turn out onto a serving dish and serve at once.

Last year at this time I made Kohlrabi Slaw.

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