Dry Fried Green Beans Food

DEEP-FRIED GREEN BEANS

Steps:

• Toss 1 pound leftover cooked or raw green beans with 1 teaspoon salt, 1/4 teaspoon cayenne pepper and 1 cup buttermilk; soak for 15 minutes. Season 1 cup cornmeal with salt and cayenne. Dredge the green beans in the cornmeal, then deep-fry in 2 inches of 375 vegetable oil until golden brown, 2 to 3 minutes.

FRIED GREEN BEANS

Steps:

• Heat the olive oil, butter and lemon juice in a skillet over medium-high heat. Add the green beans, lemon zest, garlic salt and pepper. Cook and stir for about 10 minutes, or until beans are tender, but still a little crunchy.

STIR-FRIED GARLIC GREEN BEANS

Steps:

• Heat the oil in a wok, then stir-fry the green beans for 5 mins until they start to brown. Add the garlic and continue to cook until just tinged brown, then splash in the oyster sauce and serve.

DEEP FRIED GREEN BEANS

Steps:

• Bring a pot of water to a boil; cook beans in boiling water until bright green, about 2 minutes. Immediately transfer green beans to a bowl of ice water to stop the cooking process. Drain and dry beans with paper towels.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Pour flour into a bowl. Whisk egg in a separate bowl. Pour bread crumbs into a third bowl.
• Coat green beans with flour; transfer to beaten egg and coat evenly. Press coated green beans into bread crumbs.
• Fry breaded green beans, working in batches, in the hot oil until golden brown, 3 to 5 minutes. Transfer fried beans to a paper towel-lined plate to drain.

DRY FRIED STRING BEANS

Steps:

• Combine oyster sauce, soy sauce, sugar, and stock in a small bowl.
• In a medium saute pan, heat the 3 tablespoons of oil and caramelize the garlic until golden brown. Add 1 cup of the oyster mixture and reduce to a glaze.
• In a deep fryer or heavy-bottomed pot, heat the peanut oil to 375 degrees F. Add the beans and fry for about 20 seconds. Remove from oil and drain on paper towels. Add beans to sauce and toss until beans are well coated. Transfer to plate. Garnish with Thai basil or scallions.
• Prepare an ice bath. Separate the garlic into cloves and remove the ends of each clove. Fill a small saucepan with water. Salt lightly and bring to a boil. Carefully drop the whole cloves into the water and blanch for 30 seconds. Remove with a slotted spoon and immediately plunge into the ice water to stop the cooking process. Repeat the process. Drain the garlic and dry it well. The peels should slip off easily. Cut the garlic into slices and use as needed.
• Yield: 3/4 to 1 cup

DRY-FRIED GREEN BEANS

Steps:

• Wash green beans and dry thoroughly. Snap off stems.
• Heat oil in large skillet or wok over medium high heat until almost at the smoking point.
• Add the dry beans to the hot oil and stir-fry until the beans start to get some dark brown spots.
• Add the walnuts and continue to stir-fry to cook all sides of the beans and toast the nuts.
• Sprinkle on the chili flakes and toss to distribute evenly.
• Remove from heat, salt and pepper to taste.

DRY-FRIED GREEN BEANS WITH HOISIN SAUCE AND GARLIC

Steps:

• Heat the oil in a hot wok set over a high heat.
• Fry the beans for 1- 2 minutes, until just tender and slightly wilted. Remove from the oil, drain on kitchen paper and set aside.
• Cut the chilies in half lengthways and scrape out the seeds.
• Carefully empty the hot oil from the wok and wipe it clean with kitchen paper.
• In the clean wok, combine the hoisin sauce, garlic, salt and oil.
• Stir in the chilies.
• Toss the cooked beans into the sauce and stir-fry for 2-3 minutes, coating them in the sauce. Serve at once.

DRY-FRIED GREEN BEANS

Steps:

• Heat a large skillet, preferably cast-iron, over high heat. Swirl in oil; add beans and saute, stirring frequently, until crisp-tender and blistered in places, 8 to 10 minutes. Reduce heat to medium and stir in peas and garlic. Saute just until garlic is fragrant, about 1 minute. Remove from heat, season with salt and pepper, and serve.