My version of this classic Chinese vegetable dish is made with
considerably less oil than the original, but it still has loads of
flavor.
Lightly steam the green beans over boiling water until just tender,
about 5 minutes. Rinse under cold running water to stop the cooking
process and set the color. Drain and set aside.
In a small bowl, combine the tamari, sesame oil, mirin, and sugar,
and set aside.
Heat the oil in a wok or large skillet over medium-high heat. When
the oil is hot, add the beans, a handful at a time, and stir-fry for
30 seconds, transferring the cooked beans with a slotted spoon to a
platter, until all the beans are cooked.
Let the oil reheat, then add the shallots, garlic, scallions, ginger,
and red pepper flakes, and stir-fry for 10 seconds. Return the beans
to the wok and stir-fry for 30 seconds. Add the tamari mixture and
stir-fry until the beans are hot and coated with sauce, about 30
seconds. Serve immediately.
