How To make Dry Sauteed Green Beans
5 ts Peanut oil or canola oil
1 cl Garlic, peeled & minced
1 ts Minced gingerroot
1 lb Green beans (2" pieces)
1 ts Oriental sesame oil
1/2 ts Salt (optional)
1. Heat the oil in a wok or skillet. Add the garlic and ginger, and
stir-fry the ingredients for 30 seconds. 2. Add the green beans, and stir-fry them over high heat for 2 to 4
minutes. 3. Add the sesame oil and salt (if desired), toss the ingredients to
coat them, and serve the beans. Preparation tip: The beans are supposed to be tender-crisp and shriveled or even charred a bit on the outside. If you like tenderer beans, cover the pan after adding the sesame oil and salt, and continue cooking the beans for a few minutes over moderately low heat.
How To make Dry Sauteed Green Beans's Videos
How To Perfectly Cook Green Beans | Chef Jean-Pierre
Hello There Friends, Today is the last day of our Thanksgiving Celebration! Tomorrow is Thanksgiving he in the United States! I wish you all a Happy Thanksgiving and to make this Butter Green Beans! I see so many people on YouTube that don't make them correctly at all, so for this last recipe it will be an easy one! I hope you all enjoy your Thanksgiving Feast! Let me know how your Thanksgiving goes in the comments below! Thank you so much for watching.
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Chapters:
0:00 Intro
0:50 Boil Them
3:10 Shallots
4:08 Sun Dried Tomatoes
6:25 Check out the Green Beans
7:05 Let's get to adding the Green Beans
8:40 Plating
10:00 Outro
This is the TASTIEST Way to eat GREEN BEANS - Chinese Stir Fried Green Beans
We order this green bean dish often in Chinese restaurants. Now I'm going to make them at home, so easy!
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Chinese Style Green Beans with Pork
Eat your greens! The fatty pork and red chilis are a perfect combo with the fresh, crisp dry-fried green beans
Find the full written recipe on my IG! @cj.eats_ and on my website cjeatsrecipes.com!
Szechuan dry-fried green beans
Check printable recipe
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Dry-Fried String Beans 乾煸四季豆
Dry-Fried String Beans 乾煸四季豆 with shiitake mushrooms
Whenever I go to a Chinese restaurant, the first thing I look for and order is always the dry-fried string beans. I admit, I judge the quality of a restaurant based on their string beans.
Traditionally, the string beans are deep fried first, then they are dry-fried. Dry frying requires high heat and very little liquid. This technique yields that crisp and snappy texture.
I don’t make this at home too often because of the amount of oil required during the initial deep frying. That and no matter how often I deep fry, I’m always terrified a spit of oil will find its way into my eye.
Oh and derp, camera difficulties and someone in the background cheering me on (whooo!), you'll know what I'm talking about.
Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 10 minutes
Serving Size: 3 - 4
Ingredients:
¾ lb of green beans
3 large fresh shiitake mushrooms sliced
3 scallions chopped, white parts only
1 tsp of minced ginger
1 tbsp of minced garlic
2 heaping tbsp of Tianjin preserved vegetables
½ cup of vegetable oil
6 dried red chilies
Salt and pepper to taste
Sauce Ingredients:
1 ½ tsp of Chinese rice wine
1 ½ tsp of chili bean sauce
½ tsp of sesame oil
Prep Work:
1. Start with the sauce: In a small mixing bowl, stir together the Chinese rice wine, chili bean sauce and sesame oil. Set aside.
2. Move on to the string beans: Snip off the ends and cut beans into 3” lengths. Make sure the string beans are dry before you fry. Set aside.
3. Thick slice 3 large fresh shiitake mushrooms.
4. Prep the aromatics: Chop 3 scallions. And mince enough ginger and garlic for 1 tsp and 1 tbsp respectively.
Directions:
1. Heat a wok over high heat. When it starts smoking, carefully add the vegetable oil.
2. Add string beans and stir-fry for 5 minutes. Keep the pan moving. When you see the outside of the string beans start to blister and wrinkle, turn off the heat. Remove the strings beans, and set aside to drain.
3. Remove all but 1 tbsp of oil from the wok and reheat. Add the scallions, ginger and garlic and stir-fry for 30 seconds or until fragrant.
4. Add mushrooms and stir-fry for 1 minute.
5. Add the dried red chilies and preserved vegetables. Continue stir-frying.
6. When the mushrooms start to brown, pour in the sauce. Keep the pan moving so nothing burns.
7. Return the string beans and stir-fry for another minute. Salt and pepper to taste.
Pro-tip:
If you like your string beans a bit spicier, add ½ tsp of crushed Sichuan peppercorn or add more dried red chilies.
Salt and pepper to your taste preference. The preserved vegetables are salty so don’t be too hasty with the salt.
Make sure you heat up enough oil to cover the string beans during the initial fry, this will help ensure equal cooking time.
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Arpanauts by Eric Skiff (
Dry Fried Green Beans
A delicious and easy recipe for Chinese dry fried green beans!
Ingredients:
1 tablespoon soy sauce
1/4 cup chicken broth (or vegetable broth)
1/2 teaspoon cornstarch
1/2 teaspoon sesame oil
2 cloves garlic (finely chopped)
1/2 pound green beans (ends trimmed)
vegetable oil for frying
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