Chinese Sauteed Garlic Green Beans Recipes

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.

SAUTEED GREEN BEANS WITH GARLIC

Steps:

• Heat a large pan over high heat. When it's hot, add the oil and green beans. Cook the green beans, tossing occasionally, until soft and starting to blister and turn black in a few spots, about 5 minutes.
• Add the garlic to the pan and cook the beans for 1 minute more. Remove the pan from the heat and toss with the sea salt.

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.

SAUTéED GREEN BEANS WITH GARLIC RECIPE

Steps:

• Use a microwavable steamer to steam your string beans for 3 minutes. You can also blanch them (see the post for details).
• Heat the olive oil in a pan over medium-low heat.
• Add the shallots and garlic. Sautee them until they are translucent.
• Add the green beans and butter. Saute until they reach your desired level of tenderness (~5 minutes)
• Season with Salt & Pepper to taste

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!

SAUTEED GREEN BEANS WITH GARLIC

Steps:

• Heat olive oil in a 10-inch saute pan over medium-high heat. Add onion and cook until it starts to become translucent, 2 to 3 minutes. Add garlic and saute for 1 minute. Add vinegar and scrape and stir the brown bits from the pan.
• Add green beans, butter, red pepper flakes, salt, and pepper; toss several times to mix with onions and garlic. Cook until beans are heated through and just start to lose their bright green color, about 5 minutes. Serve immediately.

CHINESE DRY-SAUTEED STRING BEANS

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.

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 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 RESTAURANT-STYLE SAUTéED GREEN BEANS RECIPE

Steps:

• Combine the soy sauce, honey, and 1 Tbs. water in a small dish and set near the stove. Set a shallow serving dish near the stove, too. In a 10-inch straight-sided sauté pan, heat the butter with the olive oil over medium-high heat. When the butter is melted, add the green beans and 1/2 tsp. salt and toss with tongs to coat well. Cook, turning the beans occasionally, until most are well browned, shrunken, and tender, 7 to 8 minutes. (The butter in the pan will have turned dark brown.) Reduce the heat to low, add the garlic, and cook, stirring constantly with a heatproof rubber spatula, until the garlic is softened and fragrant, 15 to 20 seconds. Carefully add the soy mixture (you'll need to scrape the honey into the pan). Cook, stirring, until the liquid reduces to a glazey consistency that coats the beans, 30 to 45 seconds. Immediately transfer the beans to the serving dish, scraping the pan with the spatula to get all of the garlicky sauce. Let sit for a few minutes and then serve warm.

STRING BEANS WITH GARLIC & HOISIN SAUCE

Steps:

• Cut ends of string beans off and chop into 3-4" pieces
• Saute garlic in 1/2 the oil until slightly brown, remove garlic from pan
• Saute string beans on medium into 1/2 the oil until cooked through, but not too limp.
• Add hoisin sauce and just enough water to spread the sauce to fully cover beans. Return garlic to pan to warm.

SAUTEED GREEN BEANS WITH SOY, SHALLOTS, GINGER, GARLIC AND CHILE

Steps:

• Prepare the scallion garnish: Finely slice the scallions on an angle and drop them into a large bowl with ice and water - this will make the scallion threads curl up nicely so they look like ribbons. Set aside.
• Wash green beans under cold running water. Cut off the root ends and discard. Bring a large pot of salted water to a boil over medium-high heat. Add the beans and blanch until bright green, about 2 minutes. Shock in ice water then drain in a colander.
• Heat a large wok over high heat. Add the peanut oil, then add the shallots, garlic, ginger and chile. Stir the mixture around so it fries in the oil and gets fragrant, about 30 seconds. Add the green beans and toss a couple of times to coat everything evenly. Saute for a couple of minutes so the beans get a little caramelization. Add the soy sauce and cook for 1 to 2 more minutes; the beans should still be nice and crisp. Transfer to a large platter and garnish with drained scallion curls.

SAUTEED GREEN BEANS WITH GARLIC AND PEPPER

Steps:

• Heat the oil and 1 tablespoon butter in a large skillet over medium heat. Add the garlic and cook until fragrant, about 1 minute. Add the green beans, then season with salt and pepper and stir to combine.
• Add the stock, then bring to a simmer and cover the skillet. Cook until the green beans are bright green and just slightly tender, about 5 minutes. Uncover the skillet and cook until the liquid evaporates and the green beans are tender, 10 minutes more. Stir in the lemon juice and remaining tablespoon butter and season with additional salt and pepper.

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.