Photo from "c2max " of Naperville, IL for her version of Emeril's dish
I adapted my version from one of my favorites meals at Happy Wok, our hole-in-the-wall (and best in my opinion) Chinese restaurant in Blacksburg next to the Lyric Theatre. Emeril's version lacks the use of preserved radish, the ingredient which sets apart the Happy Wok from its competitors. The "radish" is actually a turnip, which has been salted heavily to preserve it and adds a distinctive crunch and savory flavor. You can find it in Asian markets. While the restaurant's cooks dredge and deep fry dark meat for their version, I add roasted chicken or sauteed chicken for a lighter touch.
Cut 2 cups of roasted chicken cut into chunks (or if you joint a whole raw chicken, you can saute the chunks and set aside.
Trim 1 pound of green beans
Smash and finely mince 2 or more cloves of garlic
Finely mince 2 TB fresh ginger and 2 TB preserved salted radish
In a large cast iron skillet, lightly oiled saute garlic, ginger, pickle and 1/2 crushed red pepper flakes. Saute green green beans until wrinkled, stirring, about 2 minutes. Add 1 TB toasted sesame oil and cooked chicken and toss to coat. Serve immediately over steamed brown rice.