For a quick side dish, sometimes I like to saute some green beans. This is like a side dish you find at many Chinese restaurants except the green beans are swapped out for the thinner string beans, which I was just in the mood for.
Other variations of this side dish which I still want to try out include oyster sauce, black bean sauce, soy sauce, or red wine. They all sound appealing to me but that will have to wait for another day. This one was very simple to put together and it goes well as a side dish or a snack, as I still wanted to add some more protein into the meal.
Oh, and the chilies on the side from my grandma are a must for me. I try to sneak in something spicy into every meal.
- 10 ounces string beans
- 2 teaspoons oil for saute
- 3 cloves chopped garlic
- 2 tablespoons hoisin sauce
- Cut ends of string beans off and chop into 3-4" pieces
- Saute garlic in ½ the oil until slightly brown, remove garlic from pan
- Saute string beans on medium into ½ the oil until cooked through, but not too limp.
- Add hoisin sauce and just enough water to spread the sauce to fully cover beans. Return garlic to pan to warm.