Dry Braised Green Bean

Dry-braised green beans is a popular dish in Chinese restaurants in the USA. The name "dry-braised" refers to a cooking technique that first sears the ingredients at high heat to develop flavor, and then slowly cooks them with liquid until the sauce is reduced and thickened.

The main ingredient in this dish is green beans, which are typically cut into 1-2 inch long pieces. They are stir-fried with aromatics such as garlic, ginger, and dried red chili peppers until they are tender but still crisp. The beans are then braised with a savory sauce made from soy sauce, rice vinegar, sugar, and chicken or vegetable broth.

The result is a dish with a wonderful balance of flavors - salty, sour, sweet, and spicy - and a variety of textures, from the tender green beans to the crispy garlic and ginger. Dry-braised green beans are often served as a side dish, but they can also be a satisfying main course when paired with steamed rice.

To make dry-braised green beans at home, you will need the following ingredients:

Instructions:

1. Heat a wok or large skillet over high heat. Add the vegetable oil and swirl to coat the bottom of the wok.

2. Add the green beans and stir-fry for 2-3 minutes, or until they are browned in spots.

3. Add the garlic, ginger, and dried red chili peppers. Stir-fry for 30 seconds, or until fragrant.

4. In a small bowl, whisk together the soy sauce, rice vinegar, sugar, and broth.

5. Pour the sauce over the green beans and stir to combine.

6. Reduce the heat to medium-low, cover the wok, and simmer for 10-15 minutes, or until the sauce has thickened and reduced by half.

7. Season with salt and black pepper, to taste.

8. Transfer the green beans to a serving dish and garnish with chopped green onions.

9. Serve hot with steamed rice.