The whole recipe leans on one jar: scallion-chili meat sauce, the kind made for noodles. Flat romano beans, wider and sweeter than standard green beans, get dry-fried first so they blister and cook through, then the sauce slides into a well pushed into the center of the pan and melts into them. Oyster sauce is there to patch things up if the jar turns out milder than expected.
Home-style · Main
Flat Green Beans Tossed With Scallion-Chili Meat Sauce
Flat romano beans dry-fry until blistered and just tender, then meet two spoons of scallion-chili meat sauce pushed into the middle of the pan, a shortcut sauce doing a braise's work.
- Prep10 min
- Cook10 min
- Serves2
- LevelEasy
Ingredients
| 300 g | flat romano beans , ends and strings removed |
| 2 tbsp | scallion-chili meat sauce |
| 1 | green pepper , cut into strips |
| 0.5 | red pepper, optional , cut into strips |
| 1 tbsp | oyster sauce , as needed |
| to taste | salt |
| 1 tbsp | cooking oil |
Method
- Cut the trimmed beans on the diagonal into long strips and pat them dry.
- Heat the oil in a wok, add the beans with a pinch of salt, and toss over medium-high heat until they blister and darken in spots.
- Push the beans to the sides, leaving a well in the middle, and spoon the meat sauce into it.
- Let the sauce sizzle for a few seconds, then fold everything together with the pepper strips.
- Pull out one bean, blow on it and taste; check both doneness and salt level, and keep cooking if it squeaks.
- Adjust with oyster sauce or another spoon of meat sauce if the beans need more, then plate.
Notes
- Undercooked romano beans are unpleasantly squeaky; cook until a sampled bean has no raw taste left.
- Any salty stir-fry sauce works in place of the meat sauce; taste before adding extra salt.
Ratios and technique checked against sure汪 on Douguo (葱椒辣肉酱扁豆). The method here is written by Stellaok; the photograph is the source kitchen's, credited on the image above and linked back to the page it came from. No recipe text is reproduced.