Irene Kuo

Stir-Fried Green Beans

淸炒四季豆

Preparation info
  • This will serve

    3 to 4

    as a vegetable dish.
    • Difficulty

      Easy

Appears in
top 1000The Key to Chinese Cooking
The Key to Chinese Cooking

By Irene Kuo

Published 1977

  • About

These brilliantly green beans are firm but tender and subtly aromatic of garlic. There is no ginger taste. The piece of ginger is not meant to season; it is used to eliminate the faint raw taste of grass often found with green beans when they are just lightly cooked and seasoned.

Ingredients

  • 2 medium cloves garlic, lightly smashed and peeled
  • 2 quarter-sized slices peeled ginger
  • 1

Method

Preparations

Smash the garlic sharply with the flat of a cleaver or a wide, heavy knife; then slip off the peel. You’ll find that this simple action makes peeling garlic very simple.

From a knob of ginger, slice off 2 pieces the size of an American quarter, then trim off the peel. P