Time 25m Yield 6 to 8 servings Number Of Ingredients 13 Steps:
To medium Dutch oven, add 2 cups canola oil and heat to 350 degrees F. In medium saute pan over medium heat, add 1 tablespoon oil. Add ginger and saute for 2 to 3 minutes. Add garlic and cook for 1 minute or until it turns light brown; quickly add soy sauce, chili sauce, rice wine vinegar, hoisin, mirin, sesame oil and cilantro. Fry the green beans in the canola oil for about 45 seconds, or until beans turn dark green. Remove, strain, and add to sauce. Toss and garnish with peanuts and parsley.
Time 25m Number Of Ingredients 11 Steps:
Whisk together garlic, ginger, Hoisin Sauce, rice vinegar, soy sauce, toasted sesame oil, and red pepper flakes. Set aside. Heat a large skillet or wok over medium-high heat. Add green beans and water beans, stirring frequently, until the water cooks off and the beans are bright green. Add cooking oil and salt and continue cooking until beans are starting to brown in spots, 4 to 5 minutes. Pour sauce over green beans and continue cooking until sauce reduces slightly and green beans are coated and tender, about 2 minutes more. Serve immediately.
Time 20m Yield 4 Number Of Ingredients 11 Steps:
Cook and stir peppercorns in a dry skillet over medium heat until aromatic, 2 to 3 minutes. Grind peppercorns using a mortar and pestle. Heat peanut oil in a small skillet over medium heat; add garlic and cook until lightly browned, about 1 minute. Mix ground peppercorns and ginger into garlic. Mix red wine vinegar, soy sauce, green onion, hoisin sauce, and sesame oil into garlic mixture; cook and stir until sauce is heated through, 2 to 4 minutes. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add green beans, cover, and steam until tender, about 5 minutes. Toss green beans and sauce together in a bowl; top with sesame seeds.
Time 23m Yield 2 Number Of Ingredients 9 Steps:
Combine green beans and water in a skillet over medium-high heat. Cover and cook, stirring occasionally, until beans are tender crisp, 4 to 5 minutes. Add ginger, garlic, and sesame oil; cook, stirring frequently, until garlic is lightly browned, 1 to 2 minutes. Mix soy sauce, rice vinegar, sugar, and red pepper flakes together in a small bowl. Pour over beans and cook until sauce thickens enough to coat beans, 3 to 5 minutes.
Time 30m Yield 2 serving(s) Number Of Ingredients 11 Steps:
Break green beans into 1 1/2 inch long pieces with hands. Rinse and drain thoroughly. Combine sauce ingredients and set aside. Slice green onions into strips to match beans. Chop garlic. Heat wok to medium high heat with oil. When the oil is hot, stir in red chili pepper, garlic, and green onions. Stir fry briefly until aromatic (1-2 minutes). Throw in the green beans and stir fry constantly until color turns dark green and they are about 60 percent cooked. Mix in sauce ingredients into wok. Combine sauce and green bean mixture. Cover and cook at high heat for 1-2 minutes. After the green beans are cooked through, season the dish with salt and pepper. Serve hot with rice.
Time 20m Yield 6 side dish servings Number Of Ingredients 6 Steps:
Place a medium-large wok or heavy deep skillet over medium high heat. After a minute, add the oil. Wait a minute or so, and add the green beans. Turn the heat to high and stir fry for about 5 minutes, or until the beans are well seared. Add the garlic, salt, and ginger (and optional red pepper). Stir-fry for several more minutes, then remove from heat. Serve hot, warm, or at room temperature.
