Din Tai Fung Sauteed Green Beans Recipes

DIN TAI FUNG SAUTEED GREEN BEANS RECIPE

Steps:

• First things first. Take a nice big pan, probably the biggest you have, fill it with water (enough to cover the veggies completely when you put them in without the water overflowing), and bring it to the boil.
• While the water is coming to a boil, you can get on with the bean trimming.
• When the water reaches boiling point, carefully drop the green beans in and boil them for 2 ½ minutes. Use a timer to ensure you get the timing right. You don't want to overcook them. This time is right for about 2 pounds of beans. If you're blanching less, reduce the time a little.
• When the timer bell rings, spear a bean and test it; if you bite into it, you say, "Yeah, okay, but it needs a few more minutes," for this dish, they're done.
• Remove the pan from the stovetop and bring the cooking process to an immediate halt; you then pour the pan's contents into a colander you prefilled with ice. To make sure the beans cool thoroughly, add some more ice over the top, and rinse under the cold water tap.
• Once the batch is cold all the way through, pour it onto some folded paper kitchen towel, then pat dry with more paper towels until dried to your satisfaction.
• Heat a deep pan or wok over medium heat and add 1 tbsp oil and 2 tbsp unsalted butter.
• Add the chili flakes (if you want extra spice), but this is optional. Add 1 tsp garlic powder. Stir and mix well.
• Now, you can drop the blanched green beans. Give them a quick stir / sautee fry. Sprinkle salt and pepper to taste.
• Continue to stir and toss for about 1 or 2 minutes or until done according to your preferred texture. Turn off the heat and serve immediately.
• Garnish with fried garlic and drizzle with sesame oil (optional).