A Step-by-Step Guide to Cooking Chinese Green Beans
What You'll Need to Make Chinese Green Beans
This is the popular Chinese restaurant dish featuring stir-fried green beans. It comes from the Szechuan region in western China, and like many Szechuan dishes, is highly seasoned.
The secret to making Chinese green beans is a cooking technique called “dry-frying" (gan bian) – frying the green beans until the skin starts to "pucker" and turn brown. This makes them extra tender. You can prepare this dish using green beans (also called string beans or snap beans), haricots verts, or Chinese longbeans (pictured in the photo).
Serves 4.
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 vegetable or peanut oil for stir-frying, or as needed
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 the Green Beans
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).
Draining the Green Beans
Remove the green beans from the wok and drain in a colander or on paper towels.
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.
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. Serving Suggestion: Chinese Green Beans would make an excellent side dish to accompany Mapo Tofu.
This is the popular Chinese restaurant dish featuring stir-fried green beans. It comes from the Szechuan region in western China, and like many Szechuan dishes, is highly seasoned.
The secret to making Chinese green beans is a cooking technique called “dry-frying" (gan bian) – frying the green beans until the skin starts to "pucker" and turn brown. This makes them extra tender. You can prepare this dish using green beans (also called string beans or snap beans), haricots verts, or Chinese longbeans (pictured in the photo).
Serves 4.
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 vegetable or peanut oil for stir-frying, or as needed
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 the Green Beans
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).
Draining the Green Beans
Remove the green beans from the wok and drain in a colander or on paper towels.
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.
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. Serving Suggestion: Chinese Green Beans would make an excellent side dish to accompany Mapo Tofu.