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Bich Nga’s Claudia’s String Beans 

2 lbs. fresh string beans, washed and trimmed
2 tablespoons canola oil
2 tablespoons minced lemongrass
1 tablespoon minced garlic
1 hot pepper, such as Thai Dragon or 1 teaspoon dried hot pepper, crushed
1 cup chicken broth
2 tablespoons fish sauce
1 tablespoon sugar
teaspoon salt

In a hot wok, saut the lemongrass, garlic and hot pepper until fragrant. Add beans and stir for two to three minutes. In a bowl, combine chicken broth, fish sauce, sugar and salt then add to wok. Mix well. Cover. Cook until beans are tender crisp (six to eight minutes). Sprinkle with black pepper and serve as side dish.