Chinese Dry Cooked Green Beans Food
CHINESE GARLIC GREEN BEANS
This quick and easy Chinese garlic green beans recipe uses a few ingredients to achieve maximum flavor and a perfect texture! The green beans are pan fried until blistered and tender, then stir fried with garlic and ginger to lend a great aroma. Serve this as a side dish to complete your dinner or over steamed rice as a light lunch. {Vegan, Gluten-Free adaptable}To make the dish gluten-free, use tamari to replace soy sauce, and use dry sherry or chicken broth to replace Shaoxing wine.
Provided by Maggie Zhu
Categories Side
Time 22m
Number Of Ingredients 8
Steps:
- Thoroughly pat the green beans dry with paper towels to prevent oil splatter.
- Heat 3 tablespoons of oil in a large skillet over medium-high heat until hot. Turn to medium heat and add the green beans. Toss to coat well with the oil. Spread out the green beans as much as possible with minimal overlap and sprinkle with the salt. Let cook without touching for 2 to 3 minutes, until the bottom starts to blister and turn golden. Remove any green beans that have blistered and charred on one side and transfer them to a big plate. Keep cooking the rest of the green beans, flipping occasionally and taking out the ones that are blistered. The whole process should take about 6 to 8 minutes.
- If your pan looks dry, add the remaining 1 tablespoon of oil. Otherwise, directly add the garlic and ginger to the pan. Stir and cook for a few minutes to release fragrance. Add back all the cooked green beans and stir to mix a few times.
- Pour in the Shaoxing wine and soy sauce and sprinkle with salt. Stir immediately to mix everything well. Taste the green beans. Adjust seasoning by adding more salt or soy sauce, if needed.
- Transfer everything to a big plate. Sprinkle with chili flakes, if using. Serve hot as a side dish.
Nutrition Facts : ServingSize 1 serving, Calories 169 kcal, Fat 13.7 g, SaturatedFat 2.3 g, Sodium 406 mg, Fiber 4 g, Sugar 2.7 g, Carbohydrate 11.6 g, Protein 2.5 g
'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
CHINESE DRY-SAUTEED STRING BEANS
An authentic Chinese dish, that happens to be one of my very favorites. I searched a long time for one that tasted restaurant quality and was easy to make! You can subsitute long beans cut into 3 inch segments for the green beans to make it even more authentic.
Provided by sofie-a-toast
Categories Vegetable
Time 20m
Yield 3-4 serving(s)
Number Of Ingredients 11
Steps:
- AHeat 1 T of oil in a wok over medium heat. It is very important to use a wok and to heat the oil first or this wont cook right. Add the green beans (careful, it will sputter!) and stir fry until they pucker and begin to brow (about 6-8 minutes).
- Drain the green beans in a colander.
- Heat the other 1 T of oil and add ginger, garlic and scallions,stir fry for a minute. Add chili sauce and siracha and stir fry for a minute. Add beans, soy sauce, sugar, salt and pepper and mix to combine.
- Serve with rice.
Nutrition Facts : Calories 145.9, Fat 9.4, SaturatedFat 1.6, Sodium 540.6, Carbohydrate 14.5, Fiber 4.7, Sugar 6, Protein 3.9
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