String Bean

(6-96) Tired of plain old string bean, either boiled or steamed to death. Give it a little Chinese touch. Add 2-3 tablespoonful oil in the pan. Wait till the oil is hot, then add clean and drained string bean to the pan. Stir fry a minute. Add some soy sauce, some soybean paste if you have it, a pinch of sugar, some salt to taste, and some water. Cover and cook till beans turn to the softness you like. If too much water, turn the fire higher, if too little water, add some more, cover and cook. The trick is when water evaporated, and the sauce thickened at the end, stir the beans again, until the sauce is almost dried, then serve. This way, the flavor is intensified, and evenly spread all through the beans.



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