Requiring minimal preparation and a short cooking time, this spicy Szechwan staple makes weeknight dinner a breeze.
What you need:
1-1/2 pounds green beans, trimmed
3 tablespoons tamari
1 tablespoon toasted sesame oil
1 tablespoon mirin
1 teaspoon sugar
1 tablespoon peanut oil
2 shallots, minced
2 garlic cloves, minced
2 teaspoons grated fresh ginger
3 tablespoons minced scallions
1 teaspoon red pepper flakes
What you do:
1. In a steamer, lightly steam green beans until just tender, about 5 minutes. Rinse under cold water to stop cooking process and set aside.
2. In a small bowl, combine tamari, sesame oil, mirin, and sugar, and set aside.
3. In a wok or large skillet over medium-high heat, heat peanut oil. Add shallots, garlic, ginger, scallions, and red pepper flakes and stir-fry for 30 seconds. Add reserved green beans, then add tamari mixture and stir-fry until mixture is fragrant and green beans are well-coated. Serve hot.
Photo by Hannah Kaminsky