The first time that I remember having really good green beans was at a Malaysian restaurant where they cooked them with sambal and prawns. That was also when I fell in love with a good plate of green beans. I’m always sold by green beans with minced pork, green beans with char-siu, green beans with chicken or green beans by itself. Cooked well, they are beautifully tender, crunchy and with that delicious vegetable sweetness. For an unassuming slender green thing, it is pretty impressive. I have tried replicating versions of this dish at home, and have never been able to get it right. Having bought a bag of green beans on impulsive because it was on special and then, quite coincidentally, coming across this recipe, I decided to try again, and I think I have found the recipe.
- 2 tablespoons soy sauce
- 1 tablespoon white vinegar
- 1 teaspoon sugar
- 1/2 teaspoon chilli oil (or you could use chilli flakes)
- 2 tablespoons oil
- 350 grams green beans, topped and halved lengthwise
- 2 spring onions, sliced however way you want
- 2 medium cloves of garlic, minced
Make sure everything is all prepared and ready to go before throwing things in the pan as it’ll only take a few minutes to cook everything.
- Combine the soy sauce, white vinegar, sugar and chilli oil or red pepper flakes in a small bowl and mix well
- Place a non-stick pan or wok over high heat until it is nearly smoking.
- Coat the bottom of the pan with the oil and add the green beans. Cook until they are tender (about 4 minutes) stirring every 30 seconds or so. They will get black dots all over them, and look like they’re going to shrivel up and burn but be patient, they will cook and they won’t burn.
- Add the spring onions and toss everything around for a minute or two
- Add the garlic and cook just until it becomes fragrant (few seconds) .
- Add the soy sauce mixture. Cook for another half minute, tossing and stirring while doing so, turn off the heat, and serve.
Great as a side dish or with some chicken or minced pork added to it.
I think so.