Personalized Recommender For Recipes

Dry Stir-Fried Green Beans

Description of the Dish

One of my favorite ways to eat green beans is this Sichuan-style dish. It is punchy in flavor thanks to the chili and garlic, and it’s pretty healthy, too, the beans being dry stir-fried in a relatively small amount of oil compared to the traditional cooking method. If you order this in a Chinese restaurant, for instance, the green beans are typically deep-fried first, but I like to keep it simple and blister them in a hot wok or frying pan for a similar but lower-fat result. Dry stir-frying also means no liquid, such as water, is added, so the flavor of the beans is not diluted and they retain a little bite, as well as a crispy texture from the slightly charred exterior. — Verna Gao, Have You Eaten?

Ingredients List

3 tbsp cooking oil of choice, plus extra if needed
1lb (450g) green beans, trimmed
5 garlic cloves, minced
1 green onion, finely chopped
1 1/2 tsp salt
1/2 tsp sugar
pinch of MSG, optional

Preparation Instructions

Heat the cooking oil in a large frying pan on high heat until very hot.
Add the green beans and cook for 4–5 minutes, until the beans blister on one side. Turn the beans over and cook for another 2–3 minutes. Try not to move the beans around too much during cooking; they should be slightly wrinkled and softened.
Using a slotted spoon, remove the beans from the pan.
In the same pan, add a little more oil if it’s a bit dry. Turn the heat down slightly; add the garlic, green onion; and cook until fragrant, about 1–2 minutes, taking care not to burn the garlic.
Toss the beans back in and add the salt, sugar and MSG, if using, and mix thoroughly.
Check the seasoning and add more to taste, if needed.

Nutritional Information (Per Serving)

Not available