蒜泥刀豆 (suan ni dao dou) Garlic Green Beans

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These green beans are the greatest!  They were a staple in China (because they weren't scary) and they continue to be a staple dish now.  I cook these green beans with most Asian dishes because it is so simple and the flavors are simple.  Usually the meat dish is the main character of the meal.  Most of the time I use frozen whole Green Lake green beans, but fresh are better.  When I use frozen, I throw them into the wok or frying pan still frozen.  They steam as they cook.  When using fresh green beans, I blanch them first.


Ingredients
1 lb. whole green beans (frozen)
2-4 cloves of minced garlic (depends on your taste for garlic)
2 tsp. vegetable oil
salt to taste

Heat oil in a wok or frying pan over medium high to high heat.  Add green beans.  Stir fry for about 7 minutes or until they are tender, but crunchy still.  The green beans will become a bright, vibrant green.  Salt the green beans.  Add garlic and stir frequently for about 30 seconds or until the garlic is aromatic.  (Don't overcook the garlic. Yuck!)

 Notes: 
For fresh green beans, wash and snap the ends off.  Bring a pot of water to boil.  Add green beans and allow to boil for about 2-3 minutes until the color changes to a vibrant green.  Drain and rinse under cold water to stop the cooking.  Proceed with the cooking directions above.