- 1/2 pound green beans (trimmed);
- salt to taste;
- 1/2 tablespoon soy sauce (low-sodium if desired);
- 1/2 tablespoon Chinese rice wine or dry sherry;
- 1/2 tablespoon minced garlic;
- 1/2 tablespoon minced fresh ginger (OR 1/4 teaspoon ginger powder);
- 1/4 teaspoon red pepper flakes;
- 1/2 tablespoon peanut oil or canola oil.
- Make sure your green beans are thoroughly dry. (If vegetables aren’t dry when you add them to the hot wok or pan, they will splutter and braise instead of stir-frying.)
- Make sure that everything is prepared and within your reach, near the stovetop. Combine the soy sauce and wine or sherry in a small bowl or measuring cup and don’t forget about the garlic, ginger, and red pepper flakes (You can also combine them in another small bowl).
- Then, heat an at least 12-inch flat-bottomed wok or a 10-inch skillet over high heat until a drop of water evaporates within a second or two when added to the pan.
- Swirl in the oil by adding it to the sides of the pan and swirling the pan. Also, add the garlic and ginger, stir-frying for no more than 10 seconds.
- Next, add the green beans.
- Toss together, then add the soy sauce and Chinese rice wine and stir-fry for one to two minutes, until the beans are crisp-tender.
- Finally, remove from heat and serve with a big portion of turkey stuffed peppers or just clean your wok with a paper towel and prepare it for stir-frying the ground turkey for an authentic Chinese duo!
- Cook Time: 10 minute
- Category: side dish
- Method: stovetop cooked
- Cuisine: Chinese
Keywords: stir fry green beans