Wow! I was actually literally surprised at how tastily this dish turned out. I'd made good renditions before, but the flavors were really strong and popped when I tasted a bean while cooking (and afterward, too). This dish is my adaptation of the Chinese dish, 乾煸四季豆 gan bian si ji dou, the deep-fried then stir-fried Chinese long bean dish. I just used your easily found haricot vert, or green bean, and stir-fried. Though...according to my Chinese dictionary, gan bian [also?] refers to stir-frying and then broiling or stewing, which is sorta what I did. Hmm. Mysteries...well, I'll just stick with calling it 炒四季豆 chao si ji dou (stir-fried green beans).
In any case, I managed to keep the beans pleasantly crisp while also not being firm, with a bright, spicy-savoriness in my preparation this time. Addictively tasty; I was happy to munch away at these as a snack even between meals.
炒四季豆 Chao SiJiDou (Stir Fried Green Beans)
1 lb. green beans
3 large cloves garlic, sliced (about 1.5 TBS)
1.25-inch piece ginger, cut into thin matchsticks (about 1.5-2 TBS)
2 scallions, sliced into rounds, white and greens divided
1/4 cup chicken stock
2 TBS soy sauce
1/2 tsp brown sugar
4 pickled bird peppers, sliced into rounds (don’t throw out seeds)
[this will need adjusting depending on the chilies you use]
- Mix the chicken stock, soy sauce, and sugar together so the sugar dissolves.
- Heat wok or large skillet over medium-high heat, add oil and heat until starting to smoke.
- Add ginger, garlic, and scallion whites to the wok and stir fry until ginger has withered and garlic lightly browned.
- Add green beans to the wok and toss until beans are coated with oil and starting to turn bright green.
- Pour in chicken stock, soy sauce, sugar, chili pepper mixture, toss ingredients, and cover wok. Turn heat down to medium and simmer for 2-3 minutes, until all beans are bright green.
- Remove cover and turn heat back up to high heat.
- Add scallion greens and toss ingredients high (with two spatulas or what have you) so that the steam escapes, until the liquid at the bottom has mostly evaporated.
- Remove from heat and serve.