Chicken and Green Bean Stir-Fry

“No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.” ― Laurie Colwin

We think Shaoxing wine, a Chinese fermented rice wine, is the secret sauce that makes this recipe sing. It’s pretty easy to find at Asian markets, but don’t confuse it with rice vinegar! If you see bottles labeled “rice cooking wine” without the Shaoxing designation, they will work too. While you can substitute dry sherry, nothing else achieves quite the same flavor

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)

Directions at bonappetit.com

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