Here’s a simple side dish to compliment your protein. I love Chinese food and it’s simple, quick and easy to make. Throwing a bunch of ingredients into a sizzling wok complimented with a sauce are sometimes my go to meals. Here is what you’ll need.
If you don’t have hoisin sauce, oyster sauce works as it’s perfect replacement. I actually use oyster sauce instead of hoisin for this exact opposite reason but either or could work. If you use oyster sauce though, I find that eliminating salt from this recipe benefits since oyster sauce is saltier than hoisin which is sweet.
Start by boiling some water on the stove so that you can blanch your green beans. While you’re waiting for water to bowl, rinse your green beans and snap the stems off. Set that aside in a bowl and smash and peel 1 clove of garlic. Once the water starts boiling, throw the beans in and blanch for about 5-6 minutes. While that’s going, prepare a bowl of ice water and take out the beans and shock them in the ice water to stop the cooking process. This will allow the beans to stay green and have bite to them.
While the beans are cooling, grab a saute pan or wok and add some canola or peanut oil. These oils work best for stir frying over the usual olive oil because of it’s high smoke point and it’s neutral flavors. You want to choose high smoke point oils so that your food doesn’t come tasting bitter. A lesson I learned when experimenting oils. Once the oil is hot, add the garlic then quickly follow with the beans and a pinch of red pepper flakes. Salt and pepper to taste.
Once that’s going, add in about 2 tablespoons of hoisin sauce and 2 tablespoons of water. Let that go until the sauce starts to thicken up and finish it up on a clean plate. Perfect vegetable side dish anytime of the week!
Stir Fried Green Beans in Hoisin Sauce
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● Handful green beans
● 2 T Hoisin sauce
● 1 Clove garlic peeled and smashed
● Pinch red pepper flakes
● 2 T Water
Rinse green beans and take stems off. Put them in boiling water to blanch for about 5-6 minutes and shock them in ice water to keep crispness and color. In a saute pan or wok, use canola or peanut oil. Add garlic quickly followed by beans and a pinch of red pepper flakes. Salt and pepper to taste. Add about 2 tablespoons of hoisin sauce then 2 tablespoons of water. Let ingredients come together and sauce thicken. Serve as a side to any protein of your choice.