Green Beans and Garlic


1 tablespoon groundnut/peanut oil
10 lrg 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.
The Chinese farmer, in a constant effort to utilize every square inch of his land, prefers to grow plants that will take the least space. Consequently, legumes (pulses) of every description climb and trail upward over racks, and climbers cover the sides and roofs of his home and any outbuildings.
Beans are a particularly popular crop in areas with a subtropical climate. This tasty dish can be made with the traditional green (French) beans or with yardlong (snake) beans.




6.0 servings


Tuesday, December 1, 2009 - 3:02am



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