Chinese Green Bean Stir Fry Recipes

PORK STIR FRY WITH GREEN BEANS

Steps:

• Mix Sauce ingredients in a bowl.
• Trim the tough end of the beans, then chop into 2 - 2.5cm / 4/5 - 1" pieces.
• Charred Beans: Heat 1 1/2 tbsp oil in a heavy based skillet over high heat (I use cast iron) until smoking. Add beans, spread out to cover base. Leave for 1 minute. Quick stir, spread out, cook for 30 seconds. Stir, then leave for 30 seconds, then repeat once more (so 2 1/2 minutes in total cook time) until beans are charred but tender crisp (not withered and floppy). Remove into bowl.
• Turn heat down to medium high, add 1 tbsp oil. Add onion, then garlic and ginger. Cook for 1 minute until edges of onion are golden.
• Turn heat back up to high. Add pork and cook, breaking it up as you go. Cook for 2 minutes until the pork is cooked through, then add Sauce. Cook for 30 seconds, then add beans and stir for another 30 seconds.
• Serve over rice. Garnish with slices of large red chilli (it's mild), entirely optional. To eat, mix the pork into the rice then eat it with a spoon - forget chopsticks for this one! (For a low carb, low cal option, try Cauliflower Rice)

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 GREEN BEAN STIR-FRY

Steps:

• In a large wok, heat oil over medium-high heat. Stir in green beans; cook, stirring frequently, for 1 to 2 minutes. Stir in garlic and ginger; cook, stirring frequently, for 3 to 4 minutes. Season with salt and pepper, and then stir in black bean sauce. Continue cooking until green beans are tender.

STIR-FRIED GREEN BEANS WITH PORK

Steps:

• Combine the ground meat with all the marinade ingredients. Stir until any standing liquid has been absorbed by the meat. Marinate for 15-20 minutes.
• Heat 2 tablespoons of oil in a wok over medium heat. Add the chopped green beans. Stir and spread the beans into a single layer. Cook for 30 seconds. Then stir and repeat the spreading step several times until the green beans are slightly charred, wilted, and cooked through. Turn the heat lower if needed to avoid burning. It takes about 5-8 minutes to cook the green beans this way. (To speed up the cooking, add a few drops of water each you stir, to create some steam.) Transfer the cooked green beans to a dish and set aside.
• Now add 1 tablespoon oil to the wok, with the heat turned up to high. Add the ground meat and brown it. Don't stir too much; give the meat a chance to brown and crisp. Once the meat has browned, reduce the heat to medium.
• Next, add the garlic, bell pepper and chilies. Stir-fry for 1 minute. Add in the cooked green beans, ¼ teaspoon sugar, 1 teaspoon sesame oil, 1 tablespoon light soy sauce, ¼ teaspoon ground white pepper, a pinch of salt (to taste), and 2 tablespoons water. With the heat all the way up on high, stir-fry for a final 10-15 seconds and serve.

CHINESE STIR FRY GREEN BEANS WITH PORK, GINGER AND CHILES

Steps:

• In the largest skillet you have (at least 12 inches in diameter), over high heat warm 2 tablespoons of the oil. Let it get nice and hot (it will smile). Add the green beans and cook, stirring, until they're charred in spots and just tender, about 5 minutes. Transfer the beans to a bowl and set aside.
• Add the remaining 2 tablespoons of oil to the pan (I used a little less), along with the pork, and cook, stirring occasionally, until the pork loses its rawness and is on its way to being browned, 2 to 3 minutes. Add the ginger and chile and cook, stirring, until the pork is browned and a little bit crisp, about 5 minutes.
• Return the string beans to the skillet and drizzle over the soy sauce (or tamari) and chicken stock. Cook, stirring, just until everything is nicely combined and the liquid is mostly evaporated, a couple of minutes. Season the beans to taste with salt and pepper. Serve immediately next to or on top of rice. (Add a fried egg if you like!).

CHINESE BEEF & GREEN BEANS

Steps:

• In a small bowl, whisk broth, soy sauce, oyster sauce, vinegar, and red pepper flakes; set aside.
• Heating 1 TBS of the oil in a large skillet over high heat for 1 minute. Add green beans and saute for 4 minutes. Transfer green beans to a plate; set aside.
• Heat 1 TBS oil in the same skillet (empty), add the beef strips and cook for one minute without stirring. Saute beef for 3-4 more minutes, or until cooked through; set aside on plate with green beans.
• Add remaining oil to skillet and add scallions; saute for 1-2 minutes, or until browning a bit. Add ginger and garlic and saute with scallions for 30 seconds. Add beef and green beans back to skillet and stir to combine.
• Stir broth mixture then add to skillet; stir continuously until the sauce has thickened, about one minute.
• Serve immediately

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.