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Szechuan Green Beans in Pungent Sauce
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
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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Green Beans 02