A blog about life, food and photography.

Chinese stir fried green beans with garlic

Chinese stir fried green beans with garlic

DSC_0271

In my opinion, Chinese cooking takes the same amount of care and effort in preparing their vegetable dishes as they do with their meat dishes. Their most simple preparations can make vegetable dishes hold its own against any main entrée. One of my favorite side dishes at any Asian buffet are the twice fried green beans with garlic. At the buffet line I usually fill up my first plate with all vegetables, not because I’m dieting or trying to be healthy, but because I enjoy them. And at $.68/lb. at our local Super H Mart, this dish was under a dollar.

At home, I make an easy version of this ubiquitous buffet dish, that doesn’t require loads of oil for double frying. It’s sort of similar to the process of cooking potstickers, and only requires one pan versus blanching in a pot (1), straining in a colander (2), and frying in a wok (3), putting on a plate (4) so you can use the wok for frying the garlic, then putting back into the wok to fry again. I’ll walk you through it below with step by step photos.

If you’re a garlic lover, feel free to use more garlic than what I say below. Sometimes I go crazy and use a handful of cloves.

And by the way, why is it sometimes called string beans and not green beans? I never thought to wonder that until now. I’ll google it later… unless I forget then wonder again as if it were the first time I had the question.

Chinese stir fried green beans with garlic.

Ingredients:

  • 1 lb. green beans
  • 4 cloves of garlic, minced
  • 1 cup low sodium chicken broth
  • 1/2 tsp. salt
  • oil for stir frying

Instructions:

  1. Rinse the green beans, and use your hands to peel each end off the green beans in order to remove the ‘string’ effectively (pics below). Cut beans in half.
  2. Add a couple of tsp. oil to a large non-stick skillet on medium high heat. Sauté the green beans for 3-4 minutes, then cover with a cup of chicken broth and put a lid on it. Simmer for 5 minutes or until most of the water has evaporated, and take the lid off to let the rest of the broth evaporate.
  3. Once all the broth has evaporated, add a few more tsp. of oil, minced garlic and salt, and sauté until the green beans begin to look wrinkled, about 5 minutes or so. Put everything on a serving plate and eat immediately.

__________________________________________________________________________

Instructions with Photos:

 

DSC_0293    DSC_0289

Rinse the green beans, and use your hands (or your toddler’s hands) to peel each end off the green beans in order to remove the ‘string’ effectively.

DSC_0299    DSC_0304

Cut beans in half. Mince your garlic and have your salt and chicken broth ready for cooking.

DSC_0319

Add a couple of tsp. oil to a large non-stick skillet on medium high heat. Sauté the green beans for 3-4 minutes.

DSC_0324    DSC_0331

Cover with a cup of chicken broth and put a lid on it. Simmer for 5 minutes or until most of the water has evaporated, and take the lid off to let the rest of the broth evaporate.

DSC_0333    DSC_0336

Once all the broth has evaporated, add a few more tsp. of oil, minced garlic and salt, and sauté until the green beans begin to look wrinkled, about 5 minutes or so.

DSC_0366

Put everything on a serving plate and eat immediately.

DSC_0394


Related Posts

8-Ball Zucchini, stuffed.

8-Ball Zucchini, stuffed.

I bought these for the pure novelty of them. It’s my theme of ‘let’s buy everything miniaturized!’ My theme only includes this one post. Plus, a couple of you have mentioned that the stuffing for my stuffed mushrooms would look good in zucchini, so here […]

Char Siu Bao (BBQ Pork Buns)

Char Siu Bao (BBQ Pork Buns)

Since Chris (er, I mean, us) didn’t get his (our) Char Siu Bao fix at dim sum last weekend, I decided to whip some up with the leftover shredded pork I had. ‘Char Siu Bao’ means ‘BBQ Pork Bun’, is usually steamed or baked, and […]



Leave a Reply

Your email address will not be published. Required fields are marked *