Slicing the green beans lengthwise into quarters and blanching them might seem fussy, but it makes a big difference in their texture, so try not to skip this step. Serve this stir-fry with plenty of long-grain white rice, preferably Thai jasmine rice.
Bring a medium pot of water to a boil over high heat. Add the quartered green beans and blanch until bright green and still crunchy but no longer raw tasting, about 1 minute. Drain, shock in cold water, drain again, and set aside. Heat the oil in a large skillet or stir-fry pan over high heat for 1 min. Add the Thai flavor paste; stir-fry for 30 seconds to distribute the paste in the oil. Add the chicken and stir constantly until it turns white. Add the ginger and chiles; stir-fry for 30 seconds. Add the soy sauce, sugar, and sea salt; stir-fry for 30 seconds. Add the green beans and mushrooms. Stir-fry to mix and combine. Add the wine and stir until the chicken is cooked, the beans are slightly soft but crunchy, and the mushrooms are soft, 3 to 5 minutes. Serve hot.
nutrition information (per serving):
Photo: Scott Phillips