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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.
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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
Date:Dec 1, 1985
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