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Chinese Stir Fried Green Beans

Chinese Stir Fried Green Beans

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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 entree. 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. Next, 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. Keep in mind that 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. Plus, 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). Then cut the beans in half.
  2. Add a couple of tsp. oil to a large non-stick skillet on medium high heat. Continue to saute 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 saute until the green beans begin to look wrinkled, about 5 minutes or so. Put everything on a serving plate and eat immediately.

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Instructions with Photos:

 

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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.

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

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

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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.

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

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Put everything on a serving plate and eat immediately.

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