Hearty Northeastern Chinese Green Bean and Potato Stew

1. Prep the broad string beans

Snap off the ends, remove any tough strings, and cut the broad string beans into 3-inch pieces. This step ensures the beans are ready for cooking and will be tender in the stew.

2. Blister the beans

Heat the vegetable oil in a wok over medium-high heat. Once the oil is shimmering, add the prepared string beans and stir-fry them for about a minute. The goal is to blister the beans, which adds a depth of flavor and turns them a vibrant green.

3. Add aromatics

Add the sliced green onion, ginger, garlic, and star anise to the wok. Stir-fry these aromatics with the beans for 1-2 minutes until they become fragrant. This mixture forms the base of our stew, infusing it with rich, aromatic flavors.

4. Add potatoes

Add the potato chunks to the wok, stirring to coat them evenly with the aromatic mixture. The potatoes will absorb the flavors as they cook, becoming tender and delicious.

5. Add liquids and seasonings

Pour in the unsalted stock (or water), soy sauce, MSG (if using), and five-spice powder. Return the sautéed beans to the wok. Stir everything together, ensuring the beans and potatoes are well-coated with the liquid and seasonings.

6. Simmer the stew

Bring the mixture to a boil, then reduce the heat to a gentle simmer. Partially cover the wok and let it simmer for 15-20 minutes. This gentle simmer allows the flavors to meld perfectly, resulting in tender potatoes and very soft beans.

7. Adjust seasoning and serve

Finally, taste the stew and adjust the seasoning with kosher salt as needed. Transfer the stew to a large bowl and serve it hot, ideally with a side of rice to soak up all the delicious flavors.