Chicken and Green Bean Stir Fry

From: Sarah Steerman

In a small pan with water
1/2 tbs bullion
1 pkg Mung Bean Noodles
meat (optional)
boil 3 min
turn off heat
shredded carrot
1-2 hands full of spinich
cover
let sit 2 min

last updated 19 Dec 2015 Chicken and Green Bean Stir Fry | BonAppetit

4 servings
1 pound boneless, skinless chicken thighs or breasts, thinly sliced across the grain into bite-size strips
1½ teaspoons cornstarch
½ teaspoon crushed red pepper flakes
Kosher salt
3 tablespoons soy sauce, divided
2 tablespoons seasoned rice vinegar
2 tablespoons Shaoxing wine (Chinese rice wine) or dry sherry
2 tablespoons vegetable oil, divided
6 scallions, ends trimmed, cut into 1-inch pieces on the diagonal
1 2-inch piece ginger, peeled, thinly sliced crosswise
12 ounces green beans, trimmed, halved crosswise (about 4 cups)
Steamed white rice, chopped toasted cashews or peanuts, sesame seeds,
 and/or thinly sliced fresh chiles (for serving; optional)

Step 1.
Toss chicken, cornstarch, red pepper flakes, a pinch of salt, and 1 Tbsp. soy sauce in a medium bowl. Stir vinegar, wine, and remaining 2 Tbsp. soy sauce in a small bowl. Have all your other ingredients prepped and ready to go (once you start cooking, there isn’t a stopping point and you’ll need them handy).

Step 2
Heat 1 Tbsp. oil in a large skillet (not nonstick) over high. When oil is shimmering and slides quickly across surface of pan, add scallions and ginger and cook, tossing, until scallions are browned and softened, about 2 minutes. Add green beans and a pinch of salt and cook, tossing often, until green beans are crisp-tender, about 4 minutes. Transfer green bean mixture to another medium bowl.

Step 3
Heat remaining 1 Tbsp. oil in same skillet over high. When oil is shimmering again, add chicken