Garlic Chinese Style 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!

GARLIC CHINESE STYLE GREEN BEANS

Steps:

• In a large, heavy pan, heat oil until shimmery.
• Add shallots and garlic, sitr frequently to prevent burning.
• When shallows and garlic have browned slightly, add green beans and toss.
• Cook about 8 minutes, until green beans start to soften.
• Deglaze pan with rice wine, stir well.
• Add sauces and ginger, mix.
• Taste to see if the dish needs any salt (do check- or it might get too salty).
• When green beans are as soft as you'd like them, remove and plate!

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 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.

'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.

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).

CHINESE GARLIC GREEN BEANS - DIN TAI FUNG STYLE!

Steps:

• Wash 3 cups of Fresh Green Beans. Pat them down dry COMPLETELY with a few paper towels (we want no moisture on them as we'll fry!)
• Grab a handful of the beans - line them up in the same direction. Use a knife and trim off the stems. Then cut the beans once more in half. Repeat for all the beans.
• Finely mince 6-7 cloves of garlic (go over the garlic pieces to get them into small pieces!)
• Pour some neutral oil (vegetable oil) into a wok or pot. Just enough to submerge the beans.
• Once the oil is hot, carefully add in a handful of the green beans. Fry them for 45-60 seconds (or until the skins of the green beans start to blister). Take them out immediately and place onto a paper-towel lined plate. Fry all of the green beans.
• After frying, pour the leftover oil into another pot or container.
• There will be some residual oil left in your wok or pot.
• Place it on a medium heat and add-in the finely minced garlic. (Feel free to add in a few dashes more of the leftover oil to help the garlic sauté.)
• Once the garlic pieces start to change color, turn off the heat. Add in the flash-fried green beans.
• Season with a 2 big pinches of salt. Taste and add more if needed.
• Stir-fry for a final 10-15 seconds.
• Plate and enjoy!!