¾ lb green beans, trimmed
¼ c peanut or vegetable oil
4-5 dried red chilis (I did not use these)
2 cloves garlic, minced
1 tsp minced or grated fresh ginger
3 green onions, chopped
1 ½ tsp Chinese rice wine or dry sherry
1 ½ tsp Sriracha (chili sauce), or to taste
½ tsp sesame oil
1 tbsp soy sauce
1 tsp sugar
In a small bowl, stir together the rice wine, Sriracha, sesame oil, soy sauce and sugar. Set aside.
Dry green beans thoroughly with paper towels; even a small amount of water will cause oil in the pan to spit. Heat a heavy pan over medium-high heat and add the oil. Add the beans and stir-fry, keeping the beans constantly moving, for 8-10 minutes or until the beans are browned and wilted. Turn off the heat, remove the green beans and set aside to drain on a plate lined with paper towels.
Remove all but 1 tablespoon of oil and reheat the pan. Add the chilis, ginger, garlic and green onions and stir-fry for 30 seconds. Add the sauce and return the green beans to the pan and stir-fry for about another minute. Enjoy!
Original recipe found here.