Green beans with garlic & red pepper
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Green beans, fresh |
| 2 | cups | Oil |
| 8 | Garlic clove; peeled & minced | |
| 1 | Thai chile; coarsely crumble | |
| 1 | tablespoon | Soy sauce, thin |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Sugar |
| --- World of the East Vegetarian | ||
| Madhur Jaffrey | ||
Directions
Trim the beans and cut them into 1-½ inch lengths. Make sure that the beans are quite dry. If necessary, rub them with a dish towel.
Heat the oil in a wok over a medium high flame. When smoking hot, put in all the beans and turn the heat to high. Fry the beans, stirring now and then, for 1 to 2 minutes or until the skins just begin to crinkle but the beans are still crisp and bright green. Take out all the beans with a slotted spoon and put them in a colander that is resting in a large bowl. Turn off the heat under the wok.
Remove all but four tablespoons oil from the wok. Heat on a medium flame. When hot, put in the garlic and the Thai chile. Stir and fry until the garlic turns a light to medium brown color. Put in the beanas and stir once. Now put in the soy sauce, salt, and sugar.
Stir again to mix. Serve immediately.
Cooking
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