Charred Asian Green Beans

Some people go to Chinese restaurants for the General Tso’s, chicken wings or hot and sour soup. The thing I often get most excited about is the vegetables; I love the way they are treated in Asian dishes, quickly cooked, crunchy and coated in yummy sauce.  My two favorites are broccoli (the way it absorbs the sauce is heaven) and green beans.  At many Chinese restaurants you can get them charred and tossed with a rich soy-based sauce.  This is my version of this delicious dish. I don’t really measure when I make this dish, I just throw a little of this and that together and somehow it works.  One thing you MUST use though is this:

Dry Sherry--it is excellent in seafood dishes and really makes the sauce in for many Asian dishes. Buy a bottle, it lasts for a while and every cook needs it in their kitchen.

Dry Sherry–it is excellent in seafood dishes and really makes the sauce in many Asian dishes. Buy a bottle, it lasts for a while and every cook needs it in their kitchen.

The second must is to be fearless about burning the beans a bit.  The recipe is called charred green beans for a reason–it makes for some wonderful flavor.

The other thing you MUST do is not be afraid to burn the beans a little--like this.  I could have even gone a little further.

Like this. I could have even gone a little further.

Charred Green Beans 

Ingredients (for 2 servings)

  • a large handful of fresh green beans (you have to use fresh here), ends trimmed
  • 2 cloves garlic, sliced (it sounds like a lot, but trust me.  It caramelizes in the sauce and is just the best)
  • 1/4 cup soy sauce
  • 1/4 cup dry sherry
  • a few dashes rice wine vinegar
  • a dash of sesame oil
  • pepper
  • Vegetable oil

Steps:

  1. Wash and trim your green beans.  In a small bowl mix all other ingredients except the vegetable oil
  2. heat some vegetable oil in a skillet and get it really hot.
  3. Add the green beans and cook for about 3 minutes.  You want to see charred spots and for them to be slightly cooked but still have some snap
  4. Remove the green beans and add the sauce mixture to the skillet.  Turn the heat down and let it heat up for about a minute
  5. Add the green beans back to the skillet and toss to coat.  Let it all bubble together for about another minute.
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Categories: Recipes, Vegetable

Author:apointgourmet

A former English teacher living in Stuttgart, Germany who finds some sanity and peace through cooking.

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  1. Lacquered Skirt Steak | À Point - April 5, 2014

    […] can mean burning and a little char is great but not all over.  I like to serve this with my Charred Asian Green Beans. […]

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