Best Dry Fried Green Beans Recipes

CHINESE "DRY-FRIED" GREEN BEANS

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.

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.

DRY-FRIED GREEN BEANS WITH LAMB

Steps:

• Trim the ends off the green beans and cut them in two, if large.
• Mix the ground lamb with the cornstarch, soy sauce, sake, sugar, pepper and 1/2 teaspoon peanut oil.
• Heat a wok or large skillet very hot, add 2 tablespoons peanut oil and stir-fry the beans for 3 or 4 minutes, or until they are dotted with browned spots. Add the bean sauce and stock, stir-fry for 1 minute, remove the mixture from the wok and reserve.
• Heat the wok very hot again, add the remaining 2 tablespoons of oil and the lamb and stir-fry until it begins to brown lightly (1 to 2 minutes). Add the chili paste and stir-fry 30 seconds. Return the bean mixture to the wok and stir-fry 1 minute, or until the free juices have evaporated. Sprinkle lightly with sesame oil, mix well and serve over rice.

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.

SZECHUAN DRY FRIED GREEN BEANS

Steps:

• *Regularor Chinese long beans.
• **Chachoy is a moderately spicy pickled Chinese root vegetable packed in salt and chilies.
• It comes in cans.
• It should be rinsed in cold running water to remove the seasonings.
• Unused cha choy keeps for a long time refrigerated in a zipper bag.
• Deep fry the beans until they're well wrinkled, about 3- 4 minutes.
• Pour into a sieve to drain.
• Heat 1- 2 T oil in a wok.
• Stir in the ginger and add the pork.
• Stir fry until the pork is just cooked.
• Stir in the cha choy, then the beans to blend.
• Pour in the sauce and continue to stir until it dries up.
• Finally, stir in the scallions, vinegar and sesame oil.

DRY-FRIED GREEN BEANS

Steps:

• 1. Heat 1-2 TB oil in wok, on high heat, stir fry beans until tender and skins begin to wrinkle and brown, about 6 minutes. Set aside. 2. saute pork about 1 minute, and liquids to make a sauce, add vegetables and beans. Toss to combine, add salt and drizzle of sesame oil.