Green Bean Stir-Fry with Bright Peppers
Adapted from Ken Hom 10 minutes prep time serves 4- 8oz, about 2 large red bell peppers
- 1 1/2 Tbsp peanut oil (I used grapeseed, canola is a good choice)
- 2 Tbsp coarsely chopped garlic (2-3 cloves)
- (I would also add some ginger, finely chopped)
- 1 1/2 tsp salt
- 8 oz, about 1 cup green beans, trimmed
- 1 tsp sugar (optional)
Cut the peppers into strips and remove the seeds.
Heat wok or large frying pan, when hot add the oil. Toss in the garlic, salt, peppers, and beans. Stir-fry for a minute or 2.
Add sugar, if using, and 2 Tbsp water and cook another few minutes until the vegetables are tender. Serve.
