1 clove garlic, minced
1-inch knob of fresh ginger, minced (should equal about 2 teaspoons)
2 T hoisin sauce
1 T plus 1 teaspoon rice vinegar
2 t toasted sesame oil
2 t soy sauce
1 t red pepper flakes (this will be spicy – reduce, if you prefer less spice)
1 T neutral oil
1 generous handful green beans, cut into 1-inch pieces and rubbed dry with a towel
Whisk to combine the first seven ingredients in a small bowl and set aside. Heat the oil in a wok or heavy-bottomed saute pan over medium-high heat. When good and hot, add the green beans and sauté, stirring constantly, until they begin to blacken in small spots, about 3 minutes. Add the sauce to the pan, stirring to coat the green beans. Cook just until the sauce reduces slightly, about 2 minutes. Serve immediately, on their own, or over rice.
It's fun and challenging to cook with what's available and the produce is so much fresher than anywhere else. Our family loves them!
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