Chinese recipes
Green Beans And Garlic
1 tablespoon groundnut/peanut oil
10 large garlic cloves -- peeled, left whole
2 cups Supreme Chicken Broth -- (see recipe)
1 pound green beans -- topped and tailed
1 tablespoon cornstarch -- mixed with
2 tablespoons cold water, for thickening

In large skillet (frying plan), combine the oil and garlic. Stir over medium heat until light and golden (about 2 minutes). Add the broth, cover, and simmer until the garlic is tender when pierced, about 5 minutes.

Bring the broth back to a boil and add the beans. Cook, covered, just until the beans are crisp-tender (3 to 4 minutes). With tongs, lift out the beans and arrange on a serving plate.

Stir the cornstarch thickening into the broth in the skillet. Bring to a boil, stirring until thickened. Spoon the sauce and garlic over the beans.

This recipe yields 6 servings.

Comments: The great variety of climate and soil in China has resulted in the cultivation of an enormous diversity of plants. Abundant vegetation allows for economizing on the eating of flesh, to the extent that today the Chinese, by preference, eat much more vegetable and grain produce than meat, a diet that over many centuries has become extremely well balanced.


Print this recipe