Do you ever find yourself just craving a big plate of greens? This is a great revitalizing dish, with a generous hit of garlic. We cook this all year round, and it’s particularly good during those cold & flu prone months.
I’ve just planted a new crop of green beans, golden beans and organic zucchini in my garden, and I’m super excited about cooking this recipe with my own produce. And best of all - it’s super easy and only take about 10 minutes to prepare.
Stir Fried Garlic Zucchini & Green Beans
- Serves 2 (or one as a main)
- 1 large Zucchini, de-seeded and sliced into thin matchsticks
- 1 handful green beans (any variety will do) - trimmed
- 1 garlic bulb (yes, you heard me!) - finely sliced and diced
- 50mL of Stock (see my simple bone stock)
- 1 tablespoon of Shaoxing (Chinese Cooking wine - or dry sherry)
- 1 tablespoon of oyster sauce
- 1 teaspoon of sesame oil
- 1 tablespoon of peanut oil
- Using a wok or non stick skillet pan, heat peanut oil to medium high. Stir fry your zucchini for a few minutes until it starts to colour but doesn’t fall apart.
- At the same time, plunge your green beans into a pot of boiling water for a minute. Remove and strain, then add to the skillet with your zucchini. (Or you can leave the beans and add at the end if you like them super crunchy like me.)
- Add in half of your finely sliced garlic and stir fry for a further 30 seconds. Don’t let the garlic burn
- Add in your Shaoxing wine and remaining garlic. This should reduce very quickly.
- Add in your stock and allow the the liquid to reduce. Finally add in your oyster and remaining sesame oil. Fry for another minute, then plate and serve.
This recipe work well as a side with any Chinese style or similarly flavored dish. I love to have this with crispy Szechuan chicken, wantons or a Chinese Omelet. It’s also great for a quick lunch on a cold day! Enjoy!