Be wary of this dish at restaurants. It may have Chinese sausage (Lap Cheong) in it.
1 lb Green Beans
6 Chiles de Arbol
1 bunch Green Onions, finely sliced
2 Tbsp Ginger Garlic Paste
2 Tbsp Soy Sauce
1 Tbsp Siracha Sauce
1 Tbsp Black Bean Chile
Paste
1/4 tsp Liquid Smoke
1 Tbsp Rice Vinegar
2 tsp Sugar
1 tsp Sesame Seeds
2 tsp Sesame Oil
2 Tbsp Canola Oil
Wash and drain the beans. Cut to desired length for easier
sautéing. They may be left long, but cutting them in half makes them easier to
move around in the pan.
In a large skillet, heat Canola Oil on med-hi until you see
wisps of smoke come off the oil. Put Beans and Chiles de Arbol in the pan and
stir-fry about 5 minutes. Watch closely so as not to over cook the beans. The
ideal time to stop is when there are a few toasty dark spots on the beans.
Remove Beans and Chiles,
reserving oil in the pan.
Add Ginger/Garlic Paste (careful of splattering) and cook
for a minute or two, letting the water cook off but not burning the paste. Add
all other ingredients except Sesame Seeds and Sesame Oil. Stir until sauce is
evenly mixed. Reduce to medium and cook a couple of minutes to slightly thicken
the sauce. Put the Beans and Chiles
into the sauce and allow to warm up again. Remove from heat, stir in Sesame
Oil. Sprinkle Sesame Seeds on individual portions.
