Friday, November 12, 2010

Green Beans with Ginger and Shallots

Remember how I said that yesterday's scallion pancakes were not to be confused with the Asian appetizer of the same name? Well, today's recipe is my at-home rendition of those yummy, sauteed green beans one finds in Chinese restaurants: the garlicky, gingery ones with sticky bits of fried shallots mixed in. Although I've yet to try it, I imagine this treatment would be equally well-suited to broccoli or bok choy, but I'm telling you right now that these beans are so good that if you make them - especially alongside a batch of Terry Hope Romero's Salt & Pepper Tofu, served over steamed, short-grain brown rice - you will be every bit as happy as if you had gone out. And you can eat these in your pajamas!

Green Beans with Ginger and Shallots

~ 1 tbsp. canola oil
~ 2 tsp. toasted sesame oil
~ 1 tsp. hot chili oil
~ 1 tbsp. minced garlic
~ 1 tbsp. grated ginger
~ 1 cup chopped shallots
~ 1 lb. green beans, trimmed and washed
~ 1/2 tsp. red pepper flakes
~ 1 tbsp. soy sauce
~ 1 tbsp. vegetarian oyster sauce (sub more soy sauce if you don't have any handy)

~ Wash green beans under cold running water. Cut off the root ends and discard.
~ Heat a wok or large skillet over high heat. Add the oils, then add the garlic and ginger. Stir for a minute or so, until it gets fragrant, about 30 seconds.
~ Add the shallots and cook a few minutes more, stirring constantly.
~ Add the green beans and toss a few times to coat everything evenly. Saute for about 5 minutes, until the beans turn bright green and begin to soften a bit.
~ Add the red pepper flakes, oyster sauce, and soy sauce. Combine thoroughly and cook another few minutes, until everything gets some caramelization going on, then serve hot.


  1. Ooo, these sound fantastic. I've been wanting to make the salt and pepper tofu for a while, and now I have the perfect side dish!

  2. Oh wow! I love cooking with chili oil. These beans sound amazing. Can't wait to try them!