String Beans and Mushrooms with Garlic Sauce

Far easier to make than eggplant with garlic sauce, string beans with garlic sauce is a much more commonly found Chinese dish. It’s just as tasty, sweet and tangy but since the string beans are not deep fried, don’t need to be salted and let sit to lose their bitterness, or dredged in corn starch, the dish is so easy to construct, taking just minutes. Pre-steaming the beans or using frozen ones makes it even quicker to prepare. Many vegetables lend themselves to this process – broccoli, cauliflower, etc.

First prepare the beans by steaming or thawing them – any color string beans works equally well:

1 pound fresh or frozen string beans (I used yellow [or wax as my father always called them])

Remove the stems and steam for approximately 3-5 minutes until starting to tenderize but still have a bite, like al dente pasta. In a 12″ skillet, over medium high heat:

2 tablespoons olive oil

When the oil is shimmering hot, add:

6 ounces mushrooms

Sauté the mushrooms until lightly browned and tender. Add the string beans and remove from heat. In a small saucepan (2 cup size), heat over medium heat:

1 tablespoon olive oil

When hot add:

1 small shallot, minced

1 tablespoon freshly grated ginger

1 small can mild green chilis

Cook until the shallot softens before adding:

2 tablespoons minced garlic

1 cup soy sauce substitute

1 teaspoon fish sauce

1 teaspoon date syrup

Stir to combine. Make a slurry of:

2 teaspoons corn starch or arrowroot

1 tablespoon water

Add to the sauce and stir until the sauce thickens. Reduce heat to low and let cook for 5-7 minutes. Add to the string beans and mushrooms and reheat the vegetables over low heat for 1-2 minutes. Garnish with scallion greens and serve.*

*I actually only used half the garlic sauce so put the other half into a 1 cup jelly jar and stuck it in the freezer for the next time I need it.

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