Garlic Green Beans

canola oil
sherry vinegar
5 cloves (or more!) garlic
finely minced ginger root
1 pound green beans, cut to 2 inch lengths
soy sauce

Mash garlic in a mortar and pestle. It should be mashed into shreds, not turned to paste. Don’t even consider using minced garlic! The shreds will hold flavors; minced garlic will just burn. If you honestly don’t have a mortar and pestle (you really need one for grinding freshly toasted spices such as cumin!), you can probably do the garlic by smashing on a cutting board with a broad knife and the side of your fist.

The beans should be as free from moisture as possible. Use organic, and don’t wash, or dry the beans with a dish towel, then spread out to air dry. Any water on the beans will cause them to steam rather than fry. Heat canola oil in a wok or heavy skillet. I generally try to use olive oil for all purposes, but don’t try that here! You want an oil that has a high burning temperature.

Heat oil to smoking, in a wok over high flame (you want lots of heat and lots of surface area). Add dry green beans to hot oil. Cook on high, stirring continuously, until beans wilt and develop small burn spots. Add a splash of sherry vinegar and stir fry till it evaporates. This burst of steam helps wilt the beans, which helps them hold the flavors we will add next. Turn beans into serving dish.

Add garlic, stir fry for 30 secs (don’t burn the garlic! if it gets golden, it turns bitter. fry just long enough to cut the bite, to make it sweet). Add green beans, then ginger, and stir fry over high heat for 2-4 mins, according to your preference for texture. Add sesame oil and soy sauce, toss, and serve. The beans should be commingled with shreds of garlic, which are intensely flavored with sesame and vinegar, but not at all biting (because garlic stir fried briefly).