Best 2 Chinese Dry Fried Green Beans Recipes

Get ready to tantalize your taste buds with an authentic Chinese culinary experience! Chinese dry fried green beans is a classic dish that combines the vibrant flavors of garlic, ginger, and soy sauce with the crisp texture of green beans. This delectable dish is not only a great way to enjoy the goodness of fresh vegetables but also a fantastic addition to any Asian-inspired meal. With its quick preparation time and easy-to-find ingredients, this recipe is perfect for busy weeknights or when you're craving a flavorful and healthy side dish. So, let's embark on a culinary journey to discover the secrets of making the perfect Chinese dry fried green beans.

Check out the recipes below so you can choose the best recipe for yourself!

STIR-FRIED GARLIC GREEN BEANS

Stir-Fried Garlic Green Beans image

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

Ingredients

1 pound green beans, trimmed
Salt to taste
1 tablespoon soy sauce, low-sodium if desired
1 tablespoon Chinese rice wine or dry sherry
1 tablespoon minced garlic
1 tablespoon minced fresh ginger
1/4 teaspoon red pepper flakes
1 tablespoon peanut oil or canola oil

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 "DRY-FRIED" GREEN BEANS

CHINESE

Categories Vegetable Stir-Fry Vegetarian Dinner

Yield 4 people

Number Of Ingredients 10

Ingredients

1 lb green beans, haricots verts or Chinese longbeans
1 tablespoon garlic, chopped
1 tablespoon ginger, chopped
2 scallions (spring onions, green onions), white parts only, finely chopped
1/2 teaspoon chili paste
1 tablespoon dark soy sauce
1/2 teaspoon sugar
1/4 teaspoon salt, or to taste
Pepper to taste, optional
2 tablespoons peanut or vegetable oil, or as needed

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.

Tips:

For the best results, use fresh green beans that are crisp and tender. Avoid using limp or wilted beans.
Cut the green beans into uniform pieces so that they cook evenly.
To achieve a blistered and slightly charred texture, cook the green beans over high heat.
Do not overcrowd the pan when cooking the green beans. This will prevent them from cooking evenly.
Stir the green beans frequently to ensure that they cook evenly and do not burn.
Add the garlic and ginger towards the end of cooking to prevent them from burning.
Season the green beans with soy sauce, rice vinegar, and sesame oil to taste.
Garnish the green beans with chopped green onions and sesame seeds before serving.

Conclusion:

Chinese dry-fried green beans are a delicious and easy-to-make side dish that can be enjoyed with a variety of main courses. The key to making this dish is to use fresh green beans and to cook them over high heat until they are blistered and slightly charred. Once the green beans are cooked, they are seasoned with a simple sauce made with soy sauce, rice vinegar, and sesame oil. This dish is best served immediately, while the green beans are still hot and crispy.