Chinese Dry Braised Green Beans

This is a classic Chinese veg dish.  It usually has ground pork in it, which surprisingly, I'm not advocating for here.  I've made it plenty of times, and I just don't miss it.  So that's that.  I was going to make this for "Chinese Dinner" this past Christmas, but didn't. 

Dry Braised Green Beans - 乾煸四季豆

2 Tablespoons of veg oil

1 pound of green beans, washed, trimmed, and dry

5 cloves of garlic minced

2 inches of grated fresh ginger

2 teaspoons soy sauce

½ teaspoon of chili paste (Sambal Oelek is ideal) ← this is entirely optional (deliciously optional)

1 Tablespoon rice wine

1.  Heat the oil over high-medium heat and add the green beans.  Toss around until the beans are wilted and slightly blackened, yet not mushy (air on the side of crisp).  Take the beans out and set aside.  They’ll get back in the game soon, don’t worry.

2. Place pan/wok back on the heat and add a bit more veg oil if the pan is dry and add the garlic and ginger.  Stir until just starting to brown.  Add soy sauce, chili paste (if using, and I hope you’re using), and rice wine.  Reduce slightly.  

3.  Add the beans back into the pan and toss in the sauce until it’s nicely glazed and heated through.  This should only take a minute or two.  Drizzle on some sesame oil before plating if you’re feeling bold (and I hope you are).  Season with salt and pepper and eat it up!