Braised Green Beans [Day 23]

2 Oct

Sijidou 四季豆, or Chinese-style braised green beans, is an easy dish to make.

  1. Set oiled pan on high heat. Once hot, add green beans.
  2. Remove green beans when their surface begins to ‘blister.’ Set on a plate, temporarily.
  3. Sauté minced garlic, ginger. Optional: red chilis, preserved vegetables, and dried shrimp.
  4. Reincorporate green beans, stir. Salt to taste. Turn off heat, set on a plate.

For a more detailed recipe, see Diana Kuan’s excellent Appetite for China.

Washing green beans in a colander. As you can see, these are old green beans — no matter! They will be soon be braised, and so inconspicuously old.

Chop off the ends, then cut into 2-inch pieces.

This is one of my favorite things in the fridge: ginger in a tube. Do not hate.

The finished product!

I also made eggplant with tomato and mushroom. No recipe, sorry.

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2 Responses to “Braised Green Beans [Day 23]”

  1. Gennia October 4, 2010 at 11:03 AM #

    Oil is the key to everything, isn’t it? 😉

    All your dishes look delicious!

    • Paulina October 4, 2010 at 9:51 PM #

      Thanks, G! Also, oil totally is key to everything. Oil rocks. On a related topic, my roommate has a garlic-infused olive oil that has received ‘most-favored oil’ status in the kitchen.

      Also speaking of oil, when I have an extra 45 bucks, I’m going to blow it all on white & black truffle oil. Sadly, I’m probably never going to have an extra 45 bucks. Dang. Scrimpin’ ain’t easy.

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