[Image]When I was in college at Syracuse University, we used to eat out from time to time at a Chinese restaurant near campus. With rare exception, I always got the sauteed green beans. I loved them, and every time I’ve ordered Chinese since, I’ve looked for something similar. I never really found it.

Then, a few years ago, I picked up a recipe at the grocery store for “Green Beans Chinese-Style,” and lo and behold, there were my beloved sauteed green beans again! It’s a simple, fast recipe, and whenever I have fresh green beans (as I did from last week’s farm share), it’s the first recipe I think of.

Plus, it gets my son to eat green beans.

Sauteed Green Beans

1.5T minced fresh ginger*
4 garlic cloves, minced
2 green onions, minced**
2T dry sherry
2T sugar
2T soy sauce
2T vegetable oil
1.5 lb. green beans, trimmed, rinsed and patted dry

* I often substitute 1t ground ginger.
** If I don’t have green onions, I use a couple of tablespoons of regular onions.

In a small bowl or measuring cup, combine the ginger, garlic, green beans, onion, sherry, soy sauce, and 1T water. (Important note: don’t double the sauce. It might seem like there’s not enough, but there is. The sauce is supposed to mostly cook away and get sticky on the beans.)

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Heat the oil in a wok or large skillet over high heat. Stir fry the green beans for 2 minutes. Add 2T of water and cook for another 2 minutes or until the water is evaporated. Add the sauce and stir fry for 5 more minutes or until the beans are tender. Serve over rice.

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Serves 6. (Yeah right — my husband, son, and I can polish this off in one sitting!)

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Enjoy! -Cori of Peace, Baby! Batiks