CHINESE STYLE DRY FRIED GARLIC GREEN BEANS
Steps:
- Optional: Blanch the green beans in boiling water for about 20 seconds until they turn bright green. Shock them in an ice water bath to cool them down and stop the cooking process. Remove from the ice water and then pat them dry. This gives you smaller, more uniform blisters on the green beans most similar to Din Tai Fung green beans, but otherwise this does not affect the taste. (See the comparison photos above in the blog post for more details.)
- Heat a deep pan or wok over high heat and add enough oil to deep fry the green beans. Test the temperature of the oil by dropping in a green bean. It should start to bubble and fry immediately otherwise the oil isn't hot enough. Fry your green beans just until you see blistering and wrinkling on the skin, about 30 seconds to 1 minute. Lay them on a rack or plate lined with paper towels.
- Add the oil to a hot pan and saute the garlic until it becomes fragrant. Optional: add the chili oil at this time if you'd like to add spice. Next, add the fried green beans and saute together for 30 seconds. Turn off the heat and serve immediately.
Nutrition Facts : Calories 92 kcal, Carbohydrate 7 g, Protein 2 g, Fat 7 g, SaturatedFat 6 g, Sodium 6 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
CHINESE DRY-SAUTEED STRING BEANS
An authentic Chinese dish, that happens to be one of my very favorites. I searched a long time for one that tasted restaurant quality and was easy to make! You can subsitute long beans cut into 3 inch segments for the green beans to make it even more authentic.
Provided by sofie-a-toast
Categories Vegetable
Time 20m
Yield 3-4 serving(s)
Number Of Ingredients 11
Steps:
- AHeat 1 T of oil in a wok over medium heat. It is very important to use a wok and to heat the oil first or this wont cook right. Add the green beans (careful, it will sputter!) and stir fry until they pucker and begin to brow (about 6-8 minutes).
- Drain the green beans in a colander.
- Heat the other 1 T of oil and add ginger, garlic and scallions,stir fry for a minute. Add chili sauce and siracha and stir fry for a minute. Add beans, soy sauce, sugar, salt and pepper and mix to combine.
- Serve with rice.
Nutrition Facts : Calories 145.9, Fat 9.4, SaturatedFat 1.6, Sodium 540.6, Carbohydrate 14.5, Fiber 4.7, Sugar 6, Protein 3.9
'CHINESE BUFFET' GREEN BEANS
Every time my family and I go to a Chinese buffet we make a bee line for the green beans! This is a simple and tasty re-creation of that much loved side dish, goes well with any Asian meal. Make sure to slice the garlic, don't use a garlic press. Oyster sauce can be found in the Asian section of your grocery store, at an Asian grocery store, and online.
Provided by roweena
Categories Side Dish Vegetables Green Beans
Time 25m
Yield 6
Number Of Ingredients 6
Steps:
- Heat peanut oil in a wok or large skillet over medium-high heat. Stir in the garlic, and cook until the edges begin to brown, about 20 seconds. Add the green beans; cook and stir until the green beans begin to soften, about 5 minutes. Stir in the sugar, oyster sauce, and soy sauce. Continue cooking and stirring for several minutes until the beans have attained the desired degree of tenderness.
Nutrition Facts : Calories 54.5 calories, Carbohydrate 8.1 g, Fat 2.3 g, Fiber 2.6 g, Protein 1.6 g, SaturatedFat 0.4 g, Sodium 140.7 mg, Sugar 3.2 g
CHINESE STYLE DRY SAUTEED GREEN BEANS
Steps:
- Heat peanut oil in wok. Cook beans over mod. high heat til well wilted and partially blackened. Remove from wok. Turn off heat and add the garlic, ginger and chili paste. Add a little more oil if needed. Let this sit a minute or two in the wok. Mix together sauce ingredients. Turn heat back on, add sauce ingredients and beans. Saute until sauce is reduced and glazes the beans. Top with a little sesame oil.
CHINESE "DRY-FRIED" GREEN BEANS
Steps:
- Preparing the ingredients: Wash the green beans, drain thoroughly, and trim the tops and bottoms. Cut the green beans on the diagonal into slices approximately 2 inches long. Chop the garlic, ginger and scallions. Dry-Frying: Heat 1 tablespoon oil over medium heat. Add the green beans and stir-fry until they start to shrivel or "pucker" and turn brown (6 to 7 minutes for longbeans). Remove the green beans from the wok and drain in a colander. Cooking the aromatics: Heat 1 tablespoon oil in the wok on high heat. Add the garlic, ginger and scallions. Stir-fry for a few seconds, then add the chili paste and stir-fry for a few more seconds until aromatic. Assembling: Add the green beans and the dark soy sauce, sugar, salt, and pepper if using. Stir everything together, and taste and adjust the seasoning if desired. Serve hot.
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