This is an ultra-simple and highly appetizing way to
stir-fry all kinds of fresh string beans, Chinese long beans (or thinly sliced
Japanese eggplant, zucchini, and many other quick-cooking vegetables). The
garlic here is thoroughly cooked, so while the dish retains an enticing aroma
of roasted garlic there won’t be any ‘garlic aroma’ in you. The trick to
roasting garlic quickly and well is to have plenty of space in your frying pan
between the beans, and no moisture. Most recipes indeed start by cooking the
garlic first and then adding wet ingredients, but this particular dish really
shines if you add the garlic at the very end, retaining its full flavor.
1 lb fresh green beans, trimmed and dried (or long beans
cut into 5” pieces); can use ½ lb green beans and ½ lb sprouts
2-5 medium cloves garlic, crushed or sliced (use less or
more garlic, to taste)
2 Tbsp vegetable oil
¼ tsp salt, to taste or 1 Tbsp soy sauce
Optional (for a more traditional Chinese version): 1/2
tsp sesame oil, 2 tsp sesame seeds, 1 tsp sugar, 1 Tbsp vegetarian oyster sauce
Heat oil until very hot in a large frying pan or wok;
make sure the vegetables you are about to place in this hot oil are not wet or
else they won’t cook as tastily and oil will spatter. Put in the vegetables and
keeping the stove on high heat stir vigorously to coat with oil and prevent
burning. (Another possiblility is to pre-cook the vegetables by blanching for a
few minutes in the microwave or boiling water.) After about 2 minutes the
veggies should be turning tender and yet remain crisp; now it’s time to put in
the garlic and continue stirring briskly for another minute. Now add the
optional ingredients, if any. Because garlic burns very easily turn off heat as
soon as you notice some of it turning golden.
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