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A particular style of cooking from Sichuan, Kan Shao means "Dry-Cooked" - in other words using no stock or water. The slim green beans available all the year round from supermarkets are ideal for use in this quick and tasty recipe. This simple recipe works just as well with other fresh green vegetables, such as baby asparagus spears and okra. Vegetables that can be piled on a serving plate look the most dramatic. The sauce gives them a lovely sheen.
Ingredients: (Serves 6)
175 ml/6 fl oz/¾ cup sunflower oil
450 g/1 lb fresh green beans, topped, tailed and cut in half
5 x 1 cm/2 x ½ inch piece fresh root ginger, peeled and cut into matchsticks
5 ml/1 teaspoon sugar
10 ml/2 teaspoons light soy sauce
Salt and ground black pepper
Heat the oil in a wok. When the oil is very hot and just beginning to smoke, carefully add the beans and fry them, stirring constantly, for 1-2 minutes until they are just tender.
Lift out the green beans on to a plate lined with kitchen paper. Using a ladle, carefully remove all but 30 ml/2 teaspoons oil from the wok.
Reheat the remaining oil, add the ginger and stir-fry for a minute or two to flavor the oil.
Return the green beans to the wok, stir in the sugar, soy sauce and salt and pepper, and toss together quickly to ensure the beans are well coated. Pile up the glazed beans on a serving plate and serve at once.
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