Dish of Green Beans with Ginger
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Green Beans with Ginger


China, Yunnan, Eastern
Serves:
Effort:
Sched:
DoAhead:  		 4 side
**
40 min
Prep		 This vegetable side dish is very easy to make. It is often served in Eastern Yunnan as a foil to very spicy food. The Prep steps are usually done in advance, and can be refrigerated even overnight.

1
-----
3
1/2
3
-----
2
1/2
#
---

in
cl
---
T
t
Green Beans
-- Aromatics
Chilis, dry (1)  
Ginger Root
Garlic
--------------
Oil
Salt
Prep   -   (30 min - 25 min work)
  1. Tip and tail GREEN BEANS. Cut any Beans longer than 4 inches in half crosswise.
  2. Bring plenty of water to a boil, stir in Green Beans and cook until just tender, about 4 minutes. Strain out and refresh under cold water.
  3. Cut all the Green Beans in half lengthwise.
  4. Stem CHILIS. Using kitchen shears, cut them into about 3/4 inch lengths. Shake out any seeds that will come out.
  5. Slice GINGER fairly thin. Cut slices into matchsticks. Chop GARLIC fairly coarse. Mix both with Chilis.
Run   -   (7 min)
  1. In a wok, heat Oil very hot over high heat. and fry Chili mix until fragrant, about 10 seconds, then stir in Green Beans until well heated through, about 2 minutes. Stir in Salt until well distributed and take off the heat.
  2. Serve hot.
NOTES:

  1. Chilis:

      These should be Dried Red Thai Chilis, much used in Yunnan. If you want less heat, use the common Japones (often sold just as "Dried Red Chili"). For details see our Chinese Chilis page.
  2. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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