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The Unnatural Cook

a chronicle of weekly meal plans from someone who can't just throw a meal together

Dry Fried Stringbeans


2 tablespoons peanut oil
1 lb green beans
1 T. garlic, chopped
1 T. ginger, chopped (I minced)
2 scallions, white parts only, finely chopped
1/2 teaspoon chili paste
1 tablespoon soy sauce
1/2 teaspoon sugar


Wash the green beans, drain thoroughly, and trim the tops and bottoms.

Chop the garlic, ginger and scallions.

Heat 1 tablespoon oil over medium heat. Add the green beans and stir-fry until they start to shrivel or “pucker” and turn brown (6 to 8 minutes).

Remove the green beans from the wok and drain on paper towels.

Heat 1 tablespoon oil in the wok on high heat.  Add the garlic, ginger and scallions and stir-fry for a few seconds.

Add the chili paste and stir-fry for a few more seconds until aromatic.

Add the green beans and the dark soy sauce & sugar. Stir everything together, and taste and adjust the seasoning if desired.

from Rhonda Parkinson
Chinese Food, About.Com


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