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Green beans with garlic.

Beans cut on the diagonal readily absorb the garlic and ginger flavors of the sauce. 4 teaspoons soy sauce 1 teaspoon sugar 1 tablespoon dry sherry or water 1 tablespoon sesame seed 1-1/2 tablespoons salad oil 3 cloves garlic, minced or pressed 1 tablespoon minced fresh ginger 1 pound green beans, ends trimmed, cut diagonally into 2-inch lengths

In a small bowl, stir together soy, sugar, and sherry; set aside. Heat wok or a 12-inch frying pan over medium-low heat. Add sesame seed and cook, stiring constantly, until lightly browned, 3 to 5 minutes. Scrape out of pan and set aside.

Increase heat to medium-high, pour oil into pan, and heat. Stir in garlic, ginger, and beans; cook, stirring, for 1-1/2 minutes. Stir in soy mixture, cover pan, reduce heat to medium, and cook until beans are tender-crisp to bite, about 7 minutes.

Uncover, increase heat to high, and boil, stirring, until liquid has almost evaporated, 1 to 3 minutes. Pour beans out onto a platter and sprinkle with toasted sesame seed. Serves 4.
COPYRIGHT 1985 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1985 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipes
Publication:Sunset
Date:Dec 1, 1985
Words:176
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