This is more than just your typical Asian stir-fry. It's packed with ginger flavor, loaded with hearty faux beef, chockful of gently cooked green beans and bell peppers, and nicely coated in a rich, salty, savory sauce.



There are probably a hundred variations on how you could make this, both in terms of ingredients and method. This method may seem a bit lengthy for a stir-fry, but it's well worth it in the end. And what I mean by lengthy it, you're basically cooking the dish in batches: first the beef/ginger mixture, then the veggie mixture, and finally you combine it all with the sauce. However if all of your ingredients are prepped beforehand, this will come together pretty quickly.



As a matter of preference, I have two recipe suggestions that you may want to alter. First, the green beans and bell peppers cooked as is will yield tender-crisp veggies. They're quite toothsome and crunchy, so cook them a bit longer if you want them softer. Second, you may want a slightly thicker sauce, so try adding a couple extra teaspoons of cornstarch or even reducing the broth amount.



This stir-fry is great for ginger lovers, as it'll definitely pack a punch upon your first bite. The sauce is salty and savory, and there's a bit of sweetness from the hoisin, but most of it seems to come from the veggies themselves. It's a light and lean dish, with the exception of the meaty and chewy faux beef, so you'll definitely want to serve this atop rice or noodles for a complete meal.



Ginger, Beef, and Green Bean Stir-Fry
(adapted from , August 2007)

3 tablespoons low-sodium soy sauce 4 teaspoons cornstarch 1 tablespoon hoisin sauce 1 tablespoon chili garlic sauce 14-oz. can vegetable broth 2 teaspoons sesame oil, divided 1/4 cup chopped green onions, white and light green parts 2 tablespoons peeled, minced fresh ginger 3 garlic cloves, minced 12 oz. beefless strips (such as ) 1 lb. fresh green beans, cut into 2-inch pieces 1 red bell pepper, cut into strips 3/4 cup sliced green onion tops, cut into 2-inch pieces Hot cooked white rice

Combine soy sauce, cornstarch, hoisin, chili garlic sauce, and vegetable broth in a bowl, stirring well. Set aside. Heat 1 teaspoon oil in a large nonstick skillet or wok over medium-high heat. Add 1/4 cup chopped green onions, ginger, and garlic to pan; sauté 30 seconds. Add beefless strips to pan, and sauté for 4 minutes or until browned. Remove from pan and keep warm. Add remaining 1 teaspoon oil to pan. Add green beans and peppers, cover, and cook 3 minutes. Uncover and cook 3 minutes, stirring frequently. Add 3/4 cup green onion tops; sauté 1 minute. Return beef mixture to pan. Stir in broth mixture; bring to a boil. Cook 2-3 minutes, stirring constantly until sauce is thickened. Serve with rice. Serves 4-6.