Quick-Fried Green Beans In Onion And Garlic Sauce

• 1 tablespoon soy sauce
• 1 teaspoon sugar
• 1 tablespoon pale, dry Sherry or dry white wine
• 1 small cube chicken bouillon
• 23 cup chicken broth
• 1 pound green beans
• 1 tablespoon oil, like peanut or canola
• 2 tablespoons butter
• 4 to 6 cloves garlic, minced
• 2 scallions, chopped

1. Mix soy sauce, sugar and Sherry and set aside.
2. In a large saucepan, dissolve bouillon in the chicken broth over high heat.
3. Add the beans, and simmer until nearly all liquid has evaporated, about 5 to 8 minutes, stirring constantly.
4. Drain the beans and set aside.
5. In a wok or skillet, heat the oil and butter.
6. Add garlic and scallions and stir-fry for about 30 seconds, or until just softened.
7. Add the beans and toss until coated.
8. Sprinkle soy-sugar-Sherry mix over beans and stir-fry for 1 minute.
9. Serve hot.

soy sauce, sugar, pale, chicken bouillon, chicken broth, green beans, oil, butter, garlic, scallions

Taken from cooking.nytimes.com/recipes/10828 (may not work)