Easy Braised Green Beans recipe

When green beans are plentiful in backyard gardens and farmers’ markets, try this easy and quick braise. Lightly braising the green beans cooks them to a pleasingly crisp yet tender texture. We like Sour, spicy, salty and delicious taste of this Braised Green Beans recipe.

In fact, Green beans, wax beans, long beans, or Romano beans all work beautifully in this recipe. Beans, red chili, garlic, soy sauce, salt, a splash of water, and bit of time is all it takes to make these lusciously tender and flavorful braised green beans.

Recipe: Braised Green Beans

Taste: Sour, spicy, salty and delicious.

Features: The taste of the ingredients is fully absorbed into the beans.

Braised Green Beans

Ingredients for Braised Green Beans recipe:

400 grams (0.88 lb) green beans
25 grams (5/6 oz) red chili previously soaked in water
500 grams (1 cup) salad oil (only 1/10 to be consumed)
50 grams (2 1/3 tbsp) soy sauce
1 gram (1/4 tsp) MSG
10 grams (2 tsp) sugar
2 grams (1/15 oz) chopped ginger
2 grams (1 15/oz) finely cut scallions
15 grams (1 tbsp) vinegar
10 grams (2 tsp) sesame oil
5 grams (1 tsp) cooking wine
25 grams (1 1/2 tbsp) spicy bean paste
50 grams (3 tbsp) water
20 grams(1 tbsp) mixture of cornstarch and water

Directions to Braised Green Beans:

1, Cut each of the green beans into two sections and then soaked red chili into sections about 1 cm (0.4 inch) long.

2, Heat the oil in the wok about 110-135℃. Stir-fry the green beans for 2 to 3 minutes and take out.

3, Keep 25 g (1 2/3 tbsp) of oil in the wok to fry the scallions and ginger until they give off a strong aroma. Add the green beans, stir several times, put in the spicy bean paste, vinegar, red chili, sugar, soy sauce and water and simmer for about 10 minutes.

4, When the soup turns red, turn the fire up strong so as to boil off some of the liquid. Add the mixture of cornstarch and water to thicken the soup, sprinkle the sesame oil and dish up on a serving plate. Enjoy this Braised Green Beans.