cantonese green bean stir fry
(1 rating)
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Chinese Green Beans - 18 inch green beans sold in Asian markets - stay crisp during the stir-fry process. I ate this dish a few years back in a restaurant and played with ingredients until I came up with something which was a great copy of what I had eaten.
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(1 rating)
yield
6 serving(s)
prep time
30 Min
cook time
10 Min
method
Pan Fry
Ingredients For cantonese green bean stir fry
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3 Tbsplow-sodium soy saucxe
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3 Tbsprice vinegar
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3 Tbsphoney
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1 Tbspsesame oil
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1/2 tspred pepper flakes
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1 pkg8 oz tempeh, sliced
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1 tspcornstarch
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2 Tbspvegetable oil, divided
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12 ozgreen beans, trimmed and halved (about 4 cups)
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1 mdyellow bell pepper, thinly sliced (about 1 cup)
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6 ozfresh shitake mushrooms, quartered (about 2 cups)
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6 clovegarlic, minced (about 6 teaspoons)
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2 Tbspfresh ginger, minced
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4green onions, diced
How To Make cantonese green bean stir fry
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1Wisk together soy sauce, rice vinegar, honey, sesame oil , and red pepper flakes in bowl. Add tempeh and stir to coat. Marinate 30 minutes. Drain, reserving marinade. Whisk 1/4 c water and cornstarch into marinade.
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2Heat 1 Tablespoon vegetable oil in large nonstick skillet, over medium high heat (I use a wok). Add tempeh and stir-fry 4 minutes or until golden. Transfer tempeh to plate with slotted spoon.
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3Add remaining 1 tablespoon vegetable oil to skillet. Add green beans and bell pepper, and stir-fry 6 minutes. Add mushrooms, and stir-fry 3 minutes. Add garlic & ginger & stir fry for 30 seconds.
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4Add tempeh and marinade to skillet, and cook, 1 minute, stirring often, or until sauce thickens slightly. Sprinkle with green onions, and serve Serves 6
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