Pan Fried Green Bean 干煸豆角
Simple version of a widely served Chinese dish, which could be a great side dish for steaks, pasta, and other western dishes.
Equipment
- 6 or 8 inch sauce pan
- 12 or 14 inch frying pan
Ingredients
- 12 oz green beans
- 3-4 clove garlic
- 1-2 tbsp oil (veggie or olive)
- pinch salt
Instructions
- Add 4-5 cups of water to the sauce pan. Heat it up at high heat
- Remove the tips of the beans.
- Once the water starts boiling, add the beans. Bring the water back to boil. Turn the heat to medium. Keep it uncovered and boiling for about 3 minutes
- Immediately drain the hot water, and rinse the beans with cold water until cold
- Place the frying pan on the stove top, and add the oil. Turn the heat to high
- Smash the garlic, and add it together with beans to the frying pan. Cover the pan with a lid
- Once the beans start sizzling, turn heat to low to medium. Stir every minute for about 4-5 minutes
- The beans start "wrinkling". Once "wrinkles" develop around the bean, take off the lid. Turn the heat to about medium
- Continue to stir every 30-60 seconds until "wrinkles" become very deep
- Sprinkle salt to the bean, and stir to dissolve it
- Serve as a side dish
Video
Notes
- This is the simplest version of pan fried green bean. To make it more flavorful, you could add ground pork, black bean garlic sauce, minced chili pepper, or (and) minced pickled Chinese mustard.
- Watch closely the heat and surface color of the beans. Keep the heat at the level not to char the beans.
- Freshness of the beans is important. You want to use beans that are 7-8 days before the "Best before" date.