Best 2 Chinese Dry Fried Green Beans Recipes
Tantalize your taste buds with the irresistible Chinese Dry-Fried Green Beans, a symphony of flavors and textures that will leave you craving more. This delectable dish is a staple in Chinese cuisine, enjoyed for its simplicity, yet bursting with bold and aromatic flavors. Prepared with fresh, crisp green beans, this recipe elevates this humble vegetable to culinary stardom.
**Recipes:**
1. **Classic Dry-Fried Green Beans:** This is the quintessential recipe that showcases the essence of this dish. Tender green beans are stir-fried with aromatics like garlic, ginger, and chili peppers, coated in a savory sauce made from soy sauce, rice vinegar, and a touch of sugar.
2. **Szechuan Dry-Fried Green Beans:** For those who love a spicy kick, this Szechuan variation is sure to satisfy. The addition of Szechuan peppercorns, chili oil, and a spicy sauce transforms the dish into a fiery delight.
3. **Garlicky Dry-Fried Green Beans:** Garlic lovers, rejoice! This recipe amps up the garlic factor, using a generous amount to create a fragrant and incredibly flavorful dish. The green beans are coated in a garlicky sauce, making each bite a savory and aromatic experience.
4. **Dry-Fried Green Beans with Minced Pork:** This hearty variation incorporates minced pork, adding an extra layer of protein and umami to the dish. The pork is stir-fried until golden brown and combined with the green beans, creating a harmonious blend of flavors and textures.
5. **Dry-Fried Green Beans with Black Bean Sauce:** For a unique and flavorful twist, this recipe introduces black bean sauce into the mix. The black bean sauce, made from fermented black beans, adds a rich, earthy flavor that complements the green beans beautifully.
Each of these recipes offers a slightly different take on the classic Dry-Fried Green Beans, ensuring that there's a variation to suit every palate. Whether you prefer your green beans spicy, garlicky, or with the addition of protein, these recipes have you covered.
STIR-FRIED GARLIC GREEN BEANS
The green beans should remain crunchy in this dish, which is adapted from Grace Young's recipe in "Stir-Fry to the Sky's Edge."
Provided by Martha Rose Shulman
Categories vegetables, side dish
Time 10m
Yield 4 servings
Number Of Ingredients 8
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.
Nutrition Facts : @context http, Calories 77, UnsaturatedFat 3 grams, Carbohydrate 9 grams, Fat 4 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 298 milligrams, Sugar 4 grams
'CHINESE BUFFET' GREEN BEANS
Every time my family and I go to a Chinese buffet we make a bee line for the green beans! This is a simple and tasty re-creation of that much loved side dish, goes well with any Asian meal. Make sure to slice the garlic, don't use a garlic press. Oyster sauce can be found in the Asian section of your grocery store, at an Asian grocery store, and online.
Provided by roweena
Categories Side Dish Vegetables Green Beans
Time 25m
Yield 6
Number Of Ingredients 6
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.
Nutrition Facts : Calories 54.5 calories, Carbohydrate 8.1 g, Fat 2.3 g, Fiber 2.6 g, Protein 1.6 g, SaturatedFat 0.4 g, Sodium 140.7 mg, Sugar 3.2 g
Tips:
- Choose the right beans: Use fresh, young green beans for the best flavor and texture. Avoid beans that are too thick or woody.
- Trim the beans properly: Trim the ends of the beans and remove any strings. If the beans are long, you can cut them into 2-3 inch pieces.
- Soak the beans: Soaking the beans in cold water for 30 minutes before cooking will help to reduce the cooking time and make them more tender.
- Use a wok or large skillet: A wok or large skillet is ideal for stir-frying the beans. It allows you to heat the beans evenly and quickly.
- Heat the wok or skillet over high heat: This will help to create a nice sear on the beans and prevent them from becoming soggy.
- Add the beans in a single layer: Do not overcrowd the wok or skillet with beans. This will prevent them from cooking evenly.
- Stir-fry the beans until they are tender-crisp: Stir-fry the beans for 3-4 minutes, or until they are tender-crisp. Be sure to stir the beans constantly to prevent them from burning.
- Add the sauce: Add the sauce to the wok or skillet and stir to coat the beans. Cook for an additional minute or two, or until the sauce has thickened.
- Serve immediately: Serve the dry-fried green beans immediately, garnished with chopped green onions or cilantro.
Conclusion:
Chinese dry-fried green beans is a quick and easy dish that is perfect for a weeknight meal. It is also a great way to use up leftover green beans. The beans are stir-fried until they are tender-crisp and then coated in a savory sauce. The dish is typically served with rice or noodles.
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