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

Ingredients
~ 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)

Directions
~ 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.