Ingredients with Measurements:
- 1 pound runner beans, trimmed and cut into 2-inch pieces
- 2 large carrots, peeled and sliced into thin rounds
- 1 tablespoon vegetable oil
- 1 teaspoon sesame oil
- 2 garlic cloves, minced
- 1 teaspoon grated ginger
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1/4 teaspoon red pepper flakes
- Salt and pepper to taste
- 2 green onions, thinly sliced
- Sesame seeds for garnish
Special equipment needed:
- Wok or large skillet
- Wooden spoon or spatula
Step-by-step instructions:
1. In a small bowl, whisk together soy sauce, honey, rice vinegar, and red pepper flakes. Set aside.
2. Heat vegetable oil and sesame oil in a wok or large skillet over high heat.
3. Add garlic and ginger and stir-fry for 30 seconds.
4. Add runner beans and carrots and stir-fry for 3-4 minutes until they are tender-crisp.
5. Pour the soy sauce mixture over the vegetables and stir-fry for another minute until the sauce thickens and coats the vegetables.
6. Season with salt and pepper to taste.
7. Garnish with green onions and sesame seeds.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
Temperature:
High heat
Serving size:
4 servings
Nutritional information:
Calories: 110
Fat: 4g
Carbohydrates: 17g
Protein: 4g
Fiber: 6g
Sugar: 9g
Sodium: 630mg
Substitutions for ingredients:
- Instead of runner beans, you can use green beans or sugar snap peas.
- Instead of vegetable oil, you can use canola oil or peanut oil.
- Instead of honey, you can use maple syrup or agave nectar.
- Instead of rice vinegar, you can use apple cider vinegar or white wine vinegar.
- Instead of red pepper flakes, you can use sriracha or chili garlic sauce.
Variations:
- Add sliced bell peppers or onions for extra flavor and color.
- Add sliced mushrooms or tofu for a vegetarian protein source.
- Add cooked chicken or shrimp for a non-vegetarian option.
- Use different types of beans or vegetables for variety.
Tips and tricks:
- Make sure to trim the ends of the runner beans before cooking.
- Cut the vegetables into similar sizes for even cooking.
- Stir-fry quickly over high heat to retain the crispness of the vegetables.
- Use a wooden spoon or spatula to stir-fry to prevent scratching the wok or skillet.
Storage instructions:
Store leftover stir-fry in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the stir-fry in a large bowl or on individual plates. Garnish with green onions and sesame seeds.
Garnishes:
Green onions and sesame seeds
Pairings:
Serve with steamed rice or noodles for a complete meal.
Suggested side dishes:
- Steamed broccoli
- Edamame
- Miso soup
Troubleshooting advice:
- If the vegetables are too soft, reduce the cooking time.
- If the vegetables are too crunchy, increase the cooking time.
Food safety advice:
- Make sure to wash the vegetables thoroughly before cooking.
- Cook the vegetables to a safe temperature of 165°F.
Food history:
Stir-fry is a popular cooking technique in Chinese cuisine that involves quickly cooking ingredients over high heat in a wok or skillet.
Flavor profiles:
The stir-fry has a savory, slightly sweet, and spicy flavor from the soy sauce, honey, rice vinegar, and red pepper flakes.
Serving suggestions:
Serve the stir-fry as a main dish or as a side dish with other Asian-inspired dishes.
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