Sauteed Green Beans with Potatoes (豆角煸土豆)

Heat a large pot of water under medium-high heat. While waiting for the water to boil, wash the green beans and remove the two ends. When the water starts boiling, add the green beans and a few drops of vegetable oil. Blanch the green beans for 2 minutes only. Take them out after two minutes. Rinse the green beans with cold water immediately and drain thoroughly. Pat dry with paper towels.

Peel the potatoes' skin and cut them into evenly sized long strips. Rinse the potato strips and drain thoroughly. Pat dry with paper towels.

Mince the 4 garlic gloves. First smash the garlic gloves with a meat pounder or cleaver to quickly remove the skin. Then gently rock the chef's knife back and forth across the pile of garlic to mince it.

Heat a large skillet under medium heat. When the skillet is getting hot, add 2 tablespoons of vegetable oil, then the green beans and potato strips. Add the 1/4 teaspoon of kosher salt, stirring to combine. Use tongs to turn the green beans and potato strips often enough to cook evenly and to prevent browning. Saute the green beans and potato strips together for about 10 minutes or until both have cooked through. (Green beans will look wrinkly and will have turned to a more lush green. Potatoes will be soft to the bite.) Transfer to a plate.

Clean the skillet with water or use a paper towel to wipe clean any brown bits left in the pan. Then heat the same skillet under medium-high heat. When the skillet is getting hot, add 1 tablespoon of vegetable oil, followed by the minced garlic, stirring for a few seconds to release the fragrance from garlic. Add back the cooked green beans and potato strips, gently stirrnig them together with the minced garlic for a few seconds. Then add the 2 tablespoons of light soy sauce and 1/2 teaspoon of sugar, gently stirring and mixing for a minute. Transfer to a plate and enjoy!