Despite that fact that for much of my youth I refused to come near anything green, I now call most green vegetables some of my favorite foods. Somewhere around the end of my high school career, I had a transformation and it has only continued since becoming vegan. Luckily, vegetables are affordable and accessible here in China, so Elizabeth and I decided to re-create one of our favorite Chinese dishes that we usually devour when dining out. And I have to say, we came pretty darn close.
These aren’t like southern green beans all mushed to pieces and they’re more flavorful than just regular steamed ones, too. Just don’t make these for a first date…they are full of flavor and they’ll make sure your breath knows it, too. 🙂
Start by chopping a yellow onion into tiny pieces and throwing it into the wok with a smidgen of oil and a few minced garlic cloves (see what I’m saying about the breath thing?). While those begin to saute, cut fresh, whole green beans into 1-1.5 inch long pieces and add them into the wok with a few splashes of soy sauce. You can also sprinkle some ground garlic powder and black pepper on for good measure. We then took our soup pot lid and covered the pan with it to make the green beans cook faster and to brown them a bit for extra flavor — we try to be resourceful with what we have!
After a couple of minutes, remove the lid, stir and add in more soy sauce and pepper to taste. Don’t be afraid to add liberally. These green beans should be bursting with lots of delicious flavor. Continue this pattern until onions and green beans are cooked and a little brown around the edges. This dish would be delicious on its own or next to some hearty rice or whatever other dish you choose. Just make sure you make plenty because it will go fast!