GotGarlic
New member
This is a variation of a recipe from "[ame="http://www.amazon.com/Steamy-Kitchen-Cookbook-Recipes-Tonights/dp/0804840288"]The Steamy Kitchen Cookbook[/ame]" by the author of the food blog [ame="http://steamykitchen.com/"]Steamy Kitchen[/ame]. I am really in love with oyster sauce now - talk about umami! Mmmmmm!
Green Beans with Oyster Sauce and Roasted Garlic
1 lb. green beans, bok choy or Chinese broccoli
1/4 cup vegetable or chicken stock
1 tbsp. Chinese rice wine, or dry sherry
1/2 tsp. sugar
1-1/2 tbsp. peanut or canola oil
5-6 whole garlic cloves, peeled and gently smashed but still intact
1 1-inch piece of fresh ginger, cut into 1/4-inch slices and smashed
3 tbsp. oyster sauce
1/2 tsp. sesame oil
Cut green beans into bite-size pieces. Whisk stock, wine and sugar in a small bowl and set aside.
Heat a large sauté pan on medium-low heat. Add the oil; when the oil begins to sizzle, add the garlic and ginger and let fry, turning occasionally, until golden brown on all sides, about two minutes. Be careful not to let them burn.
Turn heat to high and add green beans. Spoon the oil over the beans to flavor them with the infused oil. Pour the stock mixture into the sauté pan and cover with a tight-fitting lid. Turn heat to medium and steam vegetables for 3-4 minutes, until soft.
Remove beans and garlic to a plate. Add the oyster sauce and sesame oil to the pan, turn heat to high and simmer for a minute to thicken the sauce. Pour the mixture over the beans and serve.
Green Beans with Oyster Sauce and Roasted Garlic
1 lb. green beans, bok choy or Chinese broccoli
1/4 cup vegetable or chicken stock
1 tbsp. Chinese rice wine, or dry sherry
1/2 tsp. sugar
1-1/2 tbsp. peanut or canola oil
5-6 whole garlic cloves, peeled and gently smashed but still intact
1 1-inch piece of fresh ginger, cut into 1/4-inch slices and smashed
3 tbsp. oyster sauce
1/2 tsp. sesame oil
Cut green beans into bite-size pieces. Whisk stock, wine and sugar in a small bowl and set aside.
Heat a large sauté pan on medium-low heat. Add the oil; when the oil begins to sizzle, add the garlic and ginger and let fry, turning occasionally, until golden brown on all sides, about two minutes. Be careful not to let them burn.
Turn heat to high and add green beans. Spoon the oil over the beans to flavor them with the infused oil. Pour the stock mixture into the sauté pan and cover with a tight-fitting lid. Turn heat to medium and steam vegetables for 3-4 minutes, until soft.
Remove beans and garlic to a plate. Add the oyster sauce and sesame oil to the pan, turn heat to high and simmer for a minute to thicken the sauce. Pour the mixture over the beans and serve.
