SueA posted 04-24-98
Source: The Thousand Recipe Chinese Cookbook.
Green Beans
1 lb green beans, stem and snap into sections
3 quarter (US Coin) size slices gresh ginger root, peeled
1 tablespoon soy sauce
1/2 teaspoon sugar
2 tablespoons oil
1. Have a medium size saucepan of boiling water ready. Plunge the prepared green beans into the water and parboil (just a minute or so); drain.
2. Mince the ginger root.
3. Combine stock, soy sauce and ginger.
4. Heat oil in wok. Add salt and gingerroot and stir-fry a few times. Add green beans (adjust heat to prevent scorching. Stir-fry to coat with oil and heat through.
5. Add stock-soy mixture and heat quickly. Them simmer, covered, over medium heat about 4 to 5 minutes until beans are cook to texture you prefer.
If you like you can substitute garlic for ginger (I prefer to add some minced garlic with the ginger)
You can stir 1 teaspoon of cornstarch into the stock before it is stirred in for a thicker sauce.