We ate some delicious food in China. Many of the dishes were things that we’d never seen before. One favorite was a deep-fried eggplant dish that we ate at the Great Wall. I don’t know that I’ll ever be able to replicate that at home, but I did find a recipe for green beans and pepper, another favorite that was on the menu most of the places where we ate.
I adapted my own recipe from the szechuan green bean recipe listed on About.com.
- A pound or two of green beans
- Several cloves of chopped garlic
- Some diced ginger
- A diced small onion
- Two or three crushed dried chilis
- Canola oil for stir frying
- Soy sauce and sesame oil to taste
Wash and trim the green beans. Cut them into 1-2 inch long pieces. Stick them in the microwave for 30-45 seconds to get them softened. Heat a tablespoon or two of oil in a pan. Add the beans and saute them until they turn brown and begin to dry out. Once they’ve browned, set them aside in a colander.
Pour some more oil into the pan, and add the garlic, ginger, and onion. After the onion has softened, add the chilis. Add some sesame oil and soy sauce and mix. Add the green beans and heat for a few minutes. Serve over rice.
This is a great way to eat green beans. I’m swamped with them from my CSA. If you aren’t lucky enough to have some through a CSA or farmers market, they are one of the easiest veggies to grow. Toss some seeds in the grown today, and you’d have some beans by the end of the August.
I tried this recipe for dinner tonight. Not only did it taste good, it was easy to make. Thanks for sharing.