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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Wash the green beans and pat dry with paper towel. Cut ends on the diagonal leaving beans long. | 2. Combine the sauce ingredients and set aside. | 3. Warm a wok over medium heat and add 2 tablespoons peanut oil. Drizzle oil down the sides of the wok. | 4. Once the oil is heated, add the green beans. Stir-fry for about 10 minutes, or until the skins pucker and turn brown and the green beans are tender (NOT mushy). Remove the beans from the wok. | 5. Over medium-high heat, heat 1 teaspoon sesame oil. Once the oil is hot, add the chopped garlic, ginger and scallions. Stir-fry briefly for a few seconds until aromatic. Add the chili paste or dried chili peppers. | 6. Add the sauce and the green beans to the wok. Toss and serve hot. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
green bean	1	lb		140.6138	31.6154	8.3008	0.9979
chinese black bean sauce	1	tablespoon		-	-	-	-
dark soy sauce	1	tablespoon		-	-	-	-
sherry	2	teaspoons		-	-	-	-
sugar	1 1/2	1/2		1208.97	302.394	0.0	0.0
garlic	1	tablespoon	chopped	12.665	2.8101	0.5406	0.0425
ginger	1	tablespoon	chopped	4.8	1.0662	0.1092	0.045
scallion	2		chopped	64.0	14.68	3.66	0.38
chili paste red chilies	1/2	teaspoon		-	-	-	-
peanut oil	2	tablespoons		238.68	0.0	0.0	27.0
sesame oil peanut	1	teaspoon		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.