Szechuan String Beans (vegan)
If you're like me, you order this dish at Chinese restaurants. Now you can make it at home.
A whole mess of string beans (or broccoli, mixed veggies, tofu, etc.)
3 tbsp mirin (sweet rice wine)
2 tbsp soy sauce
½ tsp sugar
1 tsp corn starch
2 tbsp vegetable oil
1 tbsp chopped garlic
1 tbsp chopped ginger
¼ tsp cayenne pepper
1 tsp sesame oil
First, gently cook the string beans until they're bright green and still crisp -- you can steam or boil them, or even pan-fry them in a tiny bit of oil.
Mix together the rest of the ingredients, except the sesame oil, and cook over high heat. The sauce will quickly congeal into a gravy. Add the string beans, stir to coat, and cook them until they're the way you like 'em. When the veggies are ready, remove from heat and add sesame oil.
Recipe by FriendlyTaco of Chiyogami Creations.