Sichuan Green Beans

Ingredients

• 1 tablespoon balsamic vinegar black chinese
• 1 tablespoon canola oil divided
• 0.5 teaspoon pepper red crushed
• 1 tablespoon ginger fresh minced peeled
• 1.5 tablespoons garlic minced
• 1 pound green beans trimmed cut into 2-inch pieces
• 1 tablespoon soya sauce low-sodium
• 0.5 teaspoon salt 
• 0.3 cup shallots chopped

Equipment

• bowl
• paper towels
• wok

Directions

1. Cook beans in boiling water 2 minutes or until crisp-tender.
2. Drain and rinse under cold running water; drain. Pat beans completely dry with paper towels.
3. Heat a 14-inch wok over high heat.
4. Add 1 1/2 teaspoons oil to wok, swirling to coat.
5. Add green beans to wok; stir-fry 3 minutes or until browned. Spoon green beans into a bowl.
6. Add remaining 1 1/2 teaspoons oil to wok, swirling to coat.
7. Add shallots, garlic, ginger, and crushed red pepper; stir-fry 15 seconds or just until garlic begins to brown. Return green beans to wok.
8. Add vinegar, soy sauce, and salt to wok; toss to combine.