Just about every Asian restaurant you go to will have some variation of crunchy green beans. Some are heavy on the garlic. Some are covered in sesame seeds.
This popular Szechuan dish is a staple at many Chinese restaurant buffets. What makes it characteristic of Szechuan cooking is not only the added spice but also the technique of dry-frying. The idea is to dehydrate the green beans, concentrating the flavor and making them nice and crispy and somewhat charred.
These crispy green beans are loaded with garlic flavor. When green beans are stir fried, they are quite crispy and maintain their bright green color, much like the garlic green bean dish served at restaurants. A popular Sichuan Chinese bean dish utilizes the dry fry method, where beans are cooked until wrinkly and wilted in a shallow amount of oil. After several test rounds, I finally achieved ones I thought to be as tasty as the ones at Din Tai Fung and other Chinese restaurants.
Green beans are one of my favorite veggie options. Always have been. What it means though is that I can make food appeal to both him and me.
The method used for cooking these green beans is called dry-frying but in reality it is just about cooking them in a hot wok until they have the texture of being deep fried. Much less oil is used and wasted and the outcome is absolutely delicious. Plus even with the cooking ahead of time, within 10 minutes these green beans are completely done and ready to eat.
A Pork Stir Fry with Green Beans that packs an amazing flavour punch for something with so few ingredients! Chopped green beans cooked over high heat until blistered, then stir fried with a spicy intense flavoured sauce and pork. It packs a similar flavour punch, and it still has the signature charred green beans, but I pick up everything from the supermarket.
No more boring side dishes for our dinner! These Roasted Asian Green Beans will go with almost any meal. Steak, chicken, fish, you name it!