Green Beans are served up in almost every kitchen. To add to that there are several different ways in which we cut up and serve this vegetable or alternatively cook them whole.
My mother always cut her green beans at a diagonal which lent the final dish a dainty and interesting perspective. I was always fascinated with the final presentation of her beans even though they were usually served as a bhaji ( Lightly sauteed with onions and a sprinkling of fresh grated coconut )
For this recipe I could not contain myself from cutting the Green beans the way my mother did, and then preparing a dish with a Chinese variation.
Ingredients
About 4 cups green beans, trimmed and cut diagonally ( I did a mix of green and yellow beans because I had them in my pantry)
1 teaspoon salt, or to taste
2 tablespoons vegetable oil
1 heaped teaspoon minced garlic
1 heaped teaspoon minced ginger
1/4 teaspoon or more hot chilly powder ( to taste), or sriracha sauce
2 tablespoons of water
2 tablespoons soy sauce (low salt is fine)
1 tablespoon rice vinegar
1 teaspoon sugar or sugar substitute (I used Splenda)
Method
Heat the oil in a pan
When the oil is hot add the garlic, ginger and chilly powder and cook for 2 minutes till fragrant. Do not burn the garlic/ginger
Add the green beans and salt and then cook while stirring for about 5 minutes.
Mix the remaining ingredients in a bowl and stir till the sugar is dissolved. Add this to the beans and stir well.
On medium heat cook the beans to your desired consistency. I do not like my beans mushy, but if you like yours soft cook them a little longer. Watch to make sure the beans do not dry out, add another tablespoon of water if needed.
Enjoy as a side dish.
Approximate nutrition value based on 6 servings
calories 66/ total fat 4.6 g/ carbohydrates 5.8 g/ protein 1.7 g
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