Stir-Fried Green Beans à la Tang

In his November 2006 "First" column, SAVEUR editor-in-chief James Oseland wrote about his friend Tang and her delicious stir-fried green beans—a dish that helped awaken his young palate. We've since heard from many readers who want to make it themselves. Here's the recipe.

Stir-Fried Green Beans à la Tang
These crisp-tender green beans may be served with rice as a meal unto themselves or as a side dish.
Yield: serves 4

Ingredients

  • 1 12 Tbsp. peanut oil
  • 3 cloves bruised garlic, roughly chopped
  • Salt
  • 34 lb. green beans, trimmed
  • 14 tsp. sugar

Instructions

  1. Heat oil in a large nonstick skillet over medium-high heat. Add garlic, sprinkle with salt to taste, and cook, stirring, until lightly golden, about 30 seconds. Add green beans and turn to coat them with the oil, garlic, and salt. Stir in 1⁄4 cup water and sugar and cook, stirring occasionally, for 1 minute. Cover the skillet and cook, stirring occasionally, until the green beans are slightly wilted but still crunchy, 2–3 minutes.
  2. Uncover the skillet, increase the heat to high, and cook, stirring often, until the liquid has evaporated, about 2 minutes more. Taste for salt and add more if necessary. Serve promptly.