Another day of work, another 6 a.m. cooking. Well, on this day it was actually 6:15 a.m., because I woke up late. I decided to make some quick Asian-style stir-fry green beans for lunch. It’s a very simple dish that doesn’t require a lot of ingredients. This version is very light on the seasoning because I didn’t want the dish to come off with a strong smell when heating it up at work. When bringing food to the office, I try to be courteous since there are people who are sensitive to smell. This took about 30 minutes to make. I’m sure it would take a lot less time, but I’m pretty slow at cooking.
First things first, cook rice! The worse thing that can happen is to finish cooking, and you realized that you forgot to make rice (I’ve done it before).
1 cup of long green beans – cut roughly 1 inch
3 gloves of garlic – minced
1 long green onion/spring onion – chopped
1 tbs light soy sauce
1/2 tbs oyster sauce
1/2 tbs sugar (to balance out the saltiness from the soy sauce & oyster sauce)
1 tbs of sesame oil
In a large pot, boil water. Once it’s boiled, dump the long green beans into the water for about 1-2 minutes (Tip: sometimes, I like to boil the green beans whole before cutting it because of the seeds). After 1-2 minutes, drain the green beans and set aside to dry. Next, into a small bowl use half of the minced garlic, add in the soy sauce, oyster sauce, and sugar. I also added a little hot water to dilute the sauce a little more. Mixed well, and set aside. This is also optional, but I like to add in a small amount of shrimp paste into my sauce.
Using a small pot/pan on medium heat, add in the sesame oil, the other half of the minced garlic, and green onions. Trust me, stir-frying the green onions and garlic together makes a difference. Once aromatic, add-in the chopped green beans. Stir-fry for about 2-3 minutes. You can cook it longer, but since this is a dish I’m packing to work, I will be re-heating it in the microwave and I don’t want it to overcook.
Then gradually (GRADUALLY) add in the sauce (Note: you don’t have to use all the sauce if you don’t want to much extra liquid), and turn the heat onto high. Stir-fry for about 1-2 minute more until the sauce thickens a bit, and you’re done! If the sauce is still too watery, I would add in some potato starch or cornstarch, dissolved in a bit of cold water, to thicken it.
I packed the green beans with rice and some sausages, and topping it off with some extra chopped long green onions (to make it pretty).
Quick lunch for my sister and I to bring to work – along with our cute chopstick set.
What did you have for lunch today?