Szechuan Green Beans in Pungent Sauce
Ingredients
- 1 tablespoon peanut oil
- 2 cloves garlic, crushed
- 1 tablespoon fermented chili bean curd
- 1/4 teaspoon salt
- 1 pound Chinese long beans or runner beans, trimmed and sliced, or haricots
- verts, trimmed and left whole
- 3 tablespoons rice wine or dry sherry
- 2 tablespoons water
Instructions
Heat a wok or lage frying-pan and add the oil. When moderately hot, add the garlic, bean curd, and salt and stir-fry for about 30 seconds. Add the beans, rice wine, and water and continue to stir-fry at a moderately high heat for about 5 minutes or until the beans are thoroughly cooked, adding more water if necessary to keep the beans moist. Serve at once.
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