aka Amber Fox Kitchen

Stir-Fried Stringbeans

• 2 tbsp veg oil
• 2 cloves garlic, minced
• 1 one-inch piece of ginger, minced
• 1 tsp crushed hot chilis if desired
• 1 kg (2.2 lbs) stringbeans, washed & trimmed
• 2 tbsp chinese cooking wine or other dry white wine
• 2 tbsp soy sauce or shoyu plus 1 tsp sugar

1. to prep the beans, parboil them briefly: drop them into boiling water (with a little sugar added) just until they turn darker green or yellow and begin to soften a bit, then remove them and immediately put them in cold water to stop them cooking; drain thoroughly
2. in the oil, fry the ginger and garlic (and chilis if desired) until it is aromatic and begins to brown
3. drop in the beans, and heat through by stir-frying
4. add in the cooking wine and cover tightly, let it steam for a couple of minutes and then remove the lid
5. add the soy sauce or shoyu and sugar, continue to stir-fry for a couple of minutes until the liquids dry off and coat the beans
6. serve immediately or let it cool to room temperature