Chinese Garlic Green Beans Recipes

CHINESE GARLIC GREEN BEANS RECIPE (PERFECTLY CRISP, NOT DEEP-FRIED)

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.

CHINESE GARLIC GREEN BEANS

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!

STIR-FRIED GARLIC GREEN BEANS

Steps:

• Bring a pot of water to a boil, season with salt and add the green beans. Boil 1 minute, drain and rinse with cold water, then place on a kitchen towel to dry thoroughly. (If vegetables aren't dry when you add them to the hot wok or pan, they will splutter and braise instead of stir-frying.) Place within reach of your wok or pan.
• Combine the soy sauce and wine or sherry in a small bowl or measuring cup and place within reach of your wok or pan. Place the garlic, ginger and red pepper flakes in another small container near the burner.
• Heat a 14-inch flat-bottomed wok or a 12-inch skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in the oil by adding it to the sides of the pan and swirling the pan. Add the garlic and ginger, stir-frying for no more than 10 seconds, and then add the green beans. Toss together, then add the soy sauce and sherry and stir-fry for one to two minutes, until the beans are crisp-tender. Remove from the heat and serve.

'CHINESE BUFFET' GREEN BEANS

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.

CHINESE GARLIC GREEN BEANS

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.

CHINESE RESTAURANT-STYLE GREEN BEANS

Steps:

• Wash beans, trim ends and remove strings.
• Arrange beans in a vegetable steamer (or a colander that will sit nicely in saucepan), and place over boiling water.
• Cover and steam 5 minutes.
• Drain and plunge into cold water, drain again.
• Coat a large nonstick skillet (or wok) with cooking spray or peanut oil and heat until hot.
• Add gingerroot and garlic and saute 30 secs.
• Add beans, saute 5 minutes.
• Combine 2 tablespoons water and remaining 5 ingredients.
• Stir well.
• Add to beans, cook 30 seconds or until thoroughly heated, stirring constantly.