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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 4 |
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I made these earlier and am eating them now with some steamed rice. mmmm good! This should be stuff most of you have in your pantry, except maybe the Sriracha (Rooster) sauce. Which is some great spicy Asian hot sauce and available in most every grocery store. Read more . I could totally see adding some tofu or chicken to this dish as well. I'll have to try that next time. Ingredients:
2 t soy sauce |
1 t white vinegar |
2 t sugar |
1/2 t red pepper flakes (i used more) |
2 t oil (i used peanut, canola or vegetable would work as well) |
3/4-lb green beans |
4 scallions |
3 cloves garlic |
1 t sriracha |
Directions:
1. Have everything ready when you start!
2. Combine soy, vinegar, sugar and red pepper flakes and whisk until combined.
3. Heat skillet over med-high to high heat until very hot. (So hot that an 1/8th teaspoon of water forms a single little puddle and begins to immediately evaporate. If the water breaks into little beads when it hits the pan it isn't quite hot enough. This is also the best way to tell if your pan is hot enough to start braising meat .... sorry, I rambled there)
4. Toss oil into pan and swirl to cover. Add the green beans. Cook until crunchy-tender, about 4 minutes. Stir every 30 seconds or so. Don't worry about keeping them pretty, we're worried about taste here. =P
5. Add the scallion. Cook about four minutes more.
6. Add the garlic and stir constantly for about 10 seconds, or until it smells delicious.
7. Quickly add the sauce mixture. Cook 20 seconds more and serve piping hot.
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