How do i cook fresh green beans so that they are still a little crispy?
ASIAN GREEN BEANS Ingredients 1 lb green beans Sauce 1 tablespoon chinese black bean sauce (available at Asian markets) 1 tablespoon dark soy sauce or tamari 2 teaspoons chinese rice wine or dry sherry or rice vinegar 1 1/2 teaspoons sugar Other 1 tablespoon chopped garlic 1 tablespoon chopped ginger 2 scallion, chopped, white part only 1/2 teaspoon chili paste or 4-6 small dried red chili 2 tablespoons peanut oil, for stir-frying more if needed 1 teaspoon sesame oil, for stir-frying (can use peanut oil, your preference) Wash the green beans and pat dry with paper towel. Cut ends on the diagonal leaving beans long. Combine the sauce ingredients and set aside. Warm a wok over medium heat and add 2 tablespoons peanut oil. Drizzle oil down the sides of the wok. Once the oil is heated, add the green beans. Stir-fry for about 10 minutes, or until the skins pucker and turn brown and the green beans are tender (NOT mushy). Remove the beans from the wok. Over medium-high heat, heat 1 teaspoon
