CHINESE GARLIC GREEN BEANS RECIPE (PERFECTLY CRISP, NOT DEEP-FRIED)
Chinese Green Beans recipe sauteed in garlic sauce with blistered green beans and loads of garlicky flavor, made easy and not oily!
Provided by ChihYu
Categories Side Dish
Time 25m
Number Of Ingredients 7
Steps:
- Trim the green beans. Rinse and pat dry with a clean towel.
- In a large stainless steel or cast iron skillet, toast the sesame seeds with no oil over medium-low heat until golden brown, about 30 seconds. Toss the skillet often so as not to burn the seeds. See them aside.
- Use the same skillet and turn the heat up to medium-high. The pan should feel pretty warm when you place your palm near the surface, about 2-3 inches away. Spread the beans in a single layer without oil. Do not disturb for 3 minutes then toss every 3 minutes or so to char and blister the beans. You should see the skin turn wrinkly and with some charred spots, about 6 minutes total.
- Add the avocado oil, stir-fry for 2 minutes with salt.
- Add the garlic and sesame oil. Sauteing and tossing for 1 minute.
- Add the coconut aminos. Keep tossing for 1 more minute.
- Turn off the heat. Transfer the beans to a serving plate. Taste and season with more salt, if needed. Sprinkle toasted sesame seeds over. Serve at room temperature.
Nutrition Facts : ServingSize 1 serving, Calories 87 kcal, Carbohydrate 10 g, Protein 3 g, Fat 5 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 1 mg, Sodium 366 mg, Fiber 3 g, Sugar 4 g, UnsaturatedFat 2 g
CHINESE GARLIC GREEN BEANS
These Chinese-style garlic green beans are the perfect side dish. The green beans are flash fried, which gently blisters the outer skin but keeps the center tender and lightly crisp. Serve with my pork and cabbage potstickers and jasmine rice!
Provided by Lisa Lin
Categories Sides
Time 25m
Number Of Ingredients 6
Steps:
- Snap off the tough ends of the green beans. If your green beans are very long, snap them in half.
- Heat the oil in a wok over medium-high heat. To check to see if the oil is hot enough, stick bamboo chopsticks into the wok so that the tips of the chopsticks are touching the bottom. You want to see tiny bubbles rapidly forming around the chopsticks. Alternatively, you can throw a green bean into the wok. If bubbles start to form around the bean immediately, the oil is ready for frying.
- Working in batches, fry the green beans for about 2 minutes, until the green beans start to wrinkle on the outside. You don't need to cook the green beans for too long. Use a spider strainer to strain the oil from the beans and then transfer them to a plate lined with paper towels. Repeat until all the beans are fried. Turn off the heat. If you want the beans to be less greasy, blot them with paper towels.
- Carefully pour the used frying oil into a bowl. If you do not want to handle hot oil, let the oil cool completely in the wok. Don't bother wiping the wok at this point because you'll be using it to fry the garlic next, and you can use the residual oil in the wok for that.
- Heat the wok over medium-high heat. Add the minced garlic and cook it for about 30 seconds to 1 minute, until fragrant. Add the green beans back to the wok, along with the salt. Stir to combine. Cook for another minute. Turn off the heat and transfer the green beans to a serving plate. Garnish the beans with red pepper flakes and toasted sesame seeds, if you like.
- Serve the green beans with my egg fried rice, chicken chow mein, or pork potstickers!
Nutrition Facts : ServingSize 1 serving, Calories 103 kcal, Carbohydrate 9.7 g, Protein 2.4 g, Fat 7.1 g, SaturatedFat 0.6 g, Sodium 80 mg, Fiber 3.2 g, Sugar 3.7 g
SZECHUAN GREEN BEANS
Steps:
- Rinse and trim green beans. Pat dry.
- Heat oil in a skillet over medium-high heat. Add green beans and stir-fry 3-4 minutes.
- Add garlic and ginger, cook 30 seconds, or until fragrant. Stir in remaining ingredients and cook 3 minutes or until beans are tender-crisp and sauce is slightly thickened
Nutrition Facts : Calories 108 kcal, Carbohydrate 9 g, Protein 3 g, Fat 8 g, SaturatedFat 6 g, Sodium 510 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving
CHINESE GARLIC GREEN BEANS
This quick and easy Chinese garlic green beans recipe uses a few ingredients to achieve maximum flavor and a perfect texture! The green beans are pan fried until blistered and tender, then stir fried with garlic and ginger to lend a great aroma. Serve this as a side dish to complete your dinner or over steamed rice as a light lunch. {Vegan, Gluten-Free adaptable}To make the dish gluten-free, use tamari to replace soy sauce, and use dry sherry or chicken broth to replace Shaoxing wine.
Provided by Maggie Zhu
Categories Side
Time 22m
Number Of Ingredients 8
Steps:
- Thoroughly pat the green beans dry with paper towels to prevent oil splatter.
- Heat 3 tablespoons of oil in a large skillet over medium-high heat until hot. Turn to medium heat and add the green beans. Toss to coat well with the oil. Spread out the green beans as much as possible with minimal overlap and sprinkle with the salt. Let cook without touching for 2 to 3 minutes, until the bottom starts to blister and turn golden. Remove any green beans that have blistered and charred on one side and transfer them to a big plate. Keep cooking the rest of the green beans, flipping occasionally and taking out the ones that are blistered. The whole process should take about 6 to 8 minutes.
- If your pan looks dry, add the remaining 1 tablespoon of oil. Otherwise, directly add the garlic and ginger to the pan. Stir and cook for a few minutes to release fragrance. Add back all the cooked green beans and stir to mix a few times.
- Pour in the Shaoxing wine and soy sauce and sprinkle with salt. Stir immediately to mix everything well. Taste the green beans. Adjust seasoning by adding more salt or soy sauce, if needed.
- Transfer everything to a big plate. Sprinkle with chili flakes, if using. Serve hot as a side dish.
Nutrition Facts : ServingSize 1 serving, Calories 169 kcal, Fat 13.7 g, SaturatedFat 2.3 g, Sodium 406 mg, Fiber 4 g, Sugar 2.7 g, Carbohydrate 11.6 g, Protein 2.5 g
'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 GREEN BEANS RECIPE BY TASTY
Here's what you need: vegetable oil, string bean, garlic, ginger, scallions, shiitake mushrooms, ground pork, dried red chilies, chili paste, soy sauce, rice wine, white pepper
Provided by Tasty
Categories Sides
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a large pan or wok, heat the oil over high. Fry the string beans until they start blistering. Remove the string beans.
- In the same pan or wok, add the garlic, ginger, and scallions. Fry until fragrant.
- Add the mushrooms and ground pork. Fry until the pork is mostly done. Stir in the the dried red chilies and chili paste.
- Add the string beans back the pan/wok. Toss to combine everything. Add the soy sauce, rice wine, and a dash of white pepper. Serve!
- Enjoy!
Nutrition Facts : Calories 399 calories, Carbohydrate 24 grams, Fat 26 grams, Fiber 9 grams, Protein 20 grams, Sugar 12 grams
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