Braised Green Beans, Asian Style
serves four
NOTE: The
braising liquid—chicken stock, soy sauce, and rice wine
vinegar—cooks down to a concentrated, very flavorful sauce, which
is especially delicious over rice.
2 tablespoons peanut oil
4 medium scallions, sliced thin
2 medium garlic cloves, minced
3/4 cup chicken stock or low-sodium canned broth
3 tablespoons soy sauce
1 tablespoon rice wine vinegar
2 teaspoons sugar
1 pound green beans, ends snapped off
Ground black pepper
2 tablespoons minced fresh basil leaves
INSTRUCTIONS:
1. Heat oil in large sauté pan over medium heat. Add scallions and cook until softened, 2 to 3 minutes. Add garlic and cook for 1 minute. Add stock, soy sauce, vinegar, and sugar, and simmer until liquid thickens slightly, about 5 minutes.
2. Add green beans and a few grindings of pepper to pan. Stir well, cover, and cook, stirring occasionally, until beans are tender but still have some bite, about 20 minutes. Stir in basil and adjust seasonings. Serve immediately.