This is by far the most popular vegetable dish for vegetarians and nonvegetarians alike.
1 pound Chinese long beans or regular green beans,
cut on the diagonal into 2-inch pieces
1 tablespoon bean sauce, preferably Koon Chun brand
2 tablespoons black or mushroom soy sauce
2 tablespoons vegetable or chicken broth
1 tablespoon dry sherry
1 tablespoon sugar
2 teaspoons cornstarch
1 teaspoon chili paste, or to taste and tolerance
1 tablespoon sesame oil
3 tablespoons vegetable oil
If using regular green beans, parboil them for 5 minutes. (Regular green beans are thicker than Chinese long beans.) Put the cut beans in a colander and rinse thoroughly.
Combine the bean sauce, soy sauce, sherry, sugar, cornstarch, chili paste, and sesame oil in a bowl. Add 2 tablespoons cold water.
Heat the oil in a wok until smoking. Add the green beans and stir-fry for 10 minutes, or until the beans are bright green in color and slightly wrinkled.
Add the sauce ingredients and stir-fry until the sauce thickens.
by Stuart Chang Berman
Line drawings by Dora F. Lee
Recipe reprinted by permission.
This page created June 2004
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