|Chinese Dry Cooked Green Beans|
I have a new family recipe...
Chinese dry cooked green beans are one of my husband’s favorite side dishes to order when we go out for Chinese food. And though they are tasty they can often be very greasy.
There had to be a way to make them without greasing them up twice…
So I went in search of a fast and easy recipe that would fix that problem. Most of the recipes called for the green beans to be fried in oil first, which was what I was trying to get away from. Then I ran into a post that suggested that I cook the beans in a dry hot pan. Brilliant!!! It worked perfectly. Browning and blistering the green beans without the addition of any oil.
|See the beautiful brown blisters|
After reading through a lot of Dry Cooked Green Bean recipes and I gotta say… there are quite a few. I chose this recipe because the ingredients were already available in my kitchen.
This recipe is a definite KEEPER it was very delicious and far superior to what is available at my local Chinese restaurant.
This dish is meant to be a side dish; however, you could add ground pork or chicken to this dish to make it a one pot meal. Simply brown the pork or chicken with the ginger, garlic and green onions. Once it is browned and cooked. Add the green beans and the sauce.
Chinese Dry Cooked Green Beans
1 pound green beans, trimmed
1 Tbsp. ginger, minced
1 Tbsp. garlic, minced
1 Tbsp. green onions, minced
½ tsp. sugar
¼ tsp. salt (I used kosher)
Pinch black pepper
½ tsp. chili garlic sauce
½ tsp. sriacha sauce
1 Tbsp. soy sauce (I used Kikkoman)
Heat a wok on high. Place the green beans in a dry wok and let them get brown spots and blister. This will take about 6 -7 minutes.
Remove the green beans and set them aside.
THIS PART TAKES ONLY ABOUT 1 – 2 MIN. so make sure you have everything chopped and measured!!!
Place 2 Tbsp. oil in the wok and add ginger, garlic and green onions. Stir to mix - Be quick so that it won’t burn. Add back the green beans and toss to coat. Pour in the sauce and keep tossing until the sauce evaporates.
|Chili Garlic Sauce|
Two sauces that are a must when cooking Chinese dishes.
Srirach and Chili Garlic Sauce. Both are hot, hot, hot with completely different flavors. I prefer the rooster brand. See the rooster on the bottles...