My husband has been obsessed with Chinese food lately, but I'm not complaining. I'm especially not complaining since I discovered the most amazing green beans which can be found on virtually any Chinese restaurant menu. These green beans come by various names: whether called dry-fried, dry-saute, Szeshuan, or Chinese green beans or string beans, you are getting something delicious. It's hard to reproduce this dish at home without a super hot wok, but this is a pretty good knock off for basically costing a buck or two.
You might be wondering what dry-saute or dry-fried means. It does not refer to a lack of cooking fat used as I would have guessed. The food is fried in oil over moderately high heat which evaporates the moisture from the food's interior and the exterior becomes browned. It is then tossed in a sauce and the dry-fried food will soak it up like a sponge.
Ingredients:
- 1 cut neutral oil (canola or peanut)
- 1 lb fresh French-style green beans, trimmed and cut into uniform size
- 1 tablespoons garlic, minced
- 1 tablespoon ginger, minced
- couple pinches of crushed red pepper flakes, depending on how spicy you want your beans
- drizzle of soy sauce
- Heat oil over high heat for about 3 minutes. Carefully add green beans and cook, stirring occasionally until the beans are tender and thoroughly blistered. Transfer beans to paper towel lined plat and pat off oil.
- Discard all but 2 tablespoons of the oil. Add garlic, ginger, and pepper flakes, and cook for 15 seconds.
- Add beans back to pan and coat with sauce. Stir-fry for about 30 seconds and then serve immediately.
No comments:
Post a Comment