Garlic Stir-Fried Green Beans

Cooking Tip:

Do not add the garlic at the beginning of cooking. The raw green beans need several minutes to brown, and the garlic would burn. Add the garlic only after the beans have developed brown, blistered spots.

Serves: 4

Ingredients

• 300 g fresh green beans, trimmed

• 30 g olive oil

• 1 tbsp garlic, finely chopped

• 1 tsp ginger, finely chopped

• ¼ cup (about 15 g) fine dry soy schnitzel

Sauce

• 1 tbsp light soy sauce

• 1 tbsp vegan oyster sauce

• 1 tsp doubanjiang (fermented chili bean paste)

• 1 tsp brewer's yeast(optional)

• 1 tsp sugar

• 1 cup (240 ml) water or vegetable broth

Cornstarch Slurry

• 1 tsp cornstarch

• 1 tbsp water

Instructions

1. Heat the olive oil in a large frying pan high heat. Add only green beans and stir-fry until they develop brown, blistered spots, about 5 minutes.

2. Reduce the heat. Add the garlic and ginger, and stir-fry for about 30 seconds until fragrant.

3. In a small bowl, whisk together the light soy sauce, vegan oyster sauce, doubanjiang, brewer's yeast, sugar, and water (or vegetable broth).

   

4. Add the dry soy schnitzel to the pan, then pour in the prepared sauce. Stir well to combine.( I used Alnatura's fine soy schnitzel)

5. Cover with a lid and cook over medium heat for at least 5 minutes, allowing the soy schnitzel to soften and the green beans to steam until tender.

6. Check that the green beans are cooked to your preferred tenderness. If needed, cook for a few more minutes.

7. In a small bowl, mix the cornstarch with the water to make a smooth slurry. Pour it into the pan while stirring continuously. Cook for 1–2 minutes, until the sauce thickens and coats the green beans evenly.