Chinese Green Beans With Chili Sauce Recipes

Steps:

• Heat peanut oil in a wok or large skillet over medium-high heat. Stir in the garlic, and cook until the edges begin to brown, about 20 seconds. Add the green beans; cook and stir until the green beans begin to soften, about 5 minutes. Stir in the sugar, oyster sauce, and soy sauce. Continue cooking and stirring for several minutes until the beans have attained the desired degree of tenderness.

Steps:

• In a small bowl, toss the pork with 2 tablespoons of soy sauce, 1 tablespoon of rice wine, and the peppercorns. Marinate at room temperature while assembling the rest of the ingredients.
• In a separate bowl, combine the remaining tablespoon of soy sauce, the remaining tablespoon of rice wine, the stock, spicy bean sauce, hoisin, chili garlic sauce, sugar, sesame oil, and cornstarch. Set aside.
• heat a wok or large frying pan over medium-high heat and add the oil.
• When the oil is hot, add the beans and stir-fry them for 10 minutes, or until they begin to brown and blister. Remove the beans from the pan using a slotted spoon and pour off all but 2 tablespoons of the oil. Return the pan to the heat, and add the pork, garlic, and ginger. Stir-fry for about 3 minutes, or until there is no longer any pink color to the pork. Add the green onions and cook 1 minute. Add the reserved sauce and green beans and mix well. The sauce will begin to thicken and glaze the pork and beans.
• To serve, sprinkle with sesame seeds.
• Variation: Feel free to substitute chicken, beef or shrimp, or tofu for the pork.

Steps:

• 1. Heat a large, flat-bottomed wok or large Dutch oven over high heat. Add enough oil to come one-third the way up the sides of the wok or 3 inches deep in the Dutch oven. Heat over high heat until very hot, but not smoking (the surface of the oil will shimmer slightly), or a deep-frying thermometer reads 365°F. While the oil is heating, mix the soy sauce, sherry, rice vinegar, sesame oil, sugar, and salt in a small bowl and set aside. 2. Line a baking sheet with paper towels. In batches, without crowding, deep-fry the beans until crisp-tender and slightly shriveled, about 1 minute. Using a wire-mesh skimmer, transfer the beans to the paper towels and drain. 3. Pour off all but 1 tablespoon of the oil and return the pan to high heat. Add the ginger, garlic, and chilies and stir-fry until fragrant, about 15 seconds. Stir the soy sauce mixture well and stir it into the pan. Return the beans to the pan and stir-fry until coated with the sauce. Serve immediately.