Vegan Sichuan Beans with Ginger and Garlic
Ispired by: FineDining Lovers
3 tbsp Oil, peanut
500 g Beans, Chinese long beans
3 cloves Garlic, chopped
Ginger piece, fresh, peeled, grated
1 tbsp chili, paste
2 tbsp Soy, soy
2 pinch sugar
cilantro fresh leaves
Chop the beans into 4 cm/2 " lengths.
Heat the oil in a large pan or skillet, add the beans and stir-fry for 3-4 minutes or until they start to soften.
Add the garlic and chili paste and fry for 20 seconds then stir in the soy sauce, sugar, salt and ground black pepper.
Garnish with cilantro.