For Better Green Beans, Make It the Chinese Way

This easy method yields a satisfying, versatile side dish.

There have been times when I’ve glanced at the clock, and it’s already 5 p.m., and my family’s getting hungry for dinner. Panic and anxiety quickly settle in. Luckily, as a former New Yorker used to a fast pace, I’ve become quite a speedy problem solver. As long as I have two dishes—one veggie, one protein-heavy—and rice handy, I’ll have a full dinner ready in no time, and my family will be happy.

As for the veggie dish, I often rely on green beans because I can stock up on them, and they don’t spoil quickly in the fridge. Green beans are also easy to prepare and dress up with simple ingredients. Sometimes, I stir fry them, or I toss them into a salad. But my real secret to better green beans is simply to bathe them in soy sauce and black vinegar.

This is a method I’ve borrowed from other Chinese food experts, particularly Betty Liu, author of The Chinese Way. As a busy surgical resident and recipe developer, Liu needs tried-and-true techniques that she can trust.

This easy, blanched, sauced dish is her favorite for better green beans. Soy sauce adds umami to the beans’ fresh taste, while black vinegar brings tanginess, smokiness, and a hint of caramelized flavor. Green beans’ natural sweetness balances the salinity of the soy sauce and the pungency of the vinegar. To help them along, add a little granulated or brown sugar.

Now, while my Chinese aunties will tell you to always pair green beans with garlic, I argue that you don’t always need garlic, especially when you have such a flavorful sauce at your disposal. And let’s be honest: Peeling and mincing garlic are two steps that probably few people enjoy. I, for one, don’t like sticky, smelly garlic on my fingers.

How To Make Better Green Beans

Ready to make better green beans for a satisfying meal? Start by preparing about a pound of green beans, washing them, and removing the tough fiber strands from their seams.

Bring a saucepan of water to a rolling boil. Add a tablespoon of sesame or olive oil to the water and a teaspoon of salt. The oil will add gloss to the beans, and the salt will season the beans early on. Then, blanch the green beans for about 90 seconds. I rely on my eyes rather than a timer.

Once the green beans are a deep, bright green, drain them. When they’re that gorgeous verdant shade, they’re still crunchy. If you overcook green beans, they wilt, become mushy, and lose their vibrancy. Run the green beans under cold water or plunge them into a bowl of iced water. This stops them from cooking and helps retain their crunch.

Add the drained green beans to a serving bowl. Mix about a teaspoon of soy sauce, a teaspoon of black vinegar (my go-to is Gold-Plum Chinkiang Vinegar), and a teaspoon of sugar in a small bowl, then drizzle the sauce over the green beans.

Give them a good toss, and though it’s not really necessary, season them with salt and pepper if you like. If you enjoy a little heat in your food, add chili flakes or a little chili crisp to spice things up!

You’ll find that, as Liu puts it, beans are the ultimate vehicle for absorbing flavor. And there you have it. These green beans are perfect as a side dish to almost any meal or even tossed into a noodle stir-fry for a quick and satisfying dinner.

Read the original article on Simply Recipes.