Chinese Green Beans
I look for green beans on just about every Chinese restaurant menu. Chinese green beans are flavorful, smokey, and come fresh off a hot wok. I made these recently for a big group, not realizing what a hit this simple recipe would be. Granted, your kitchen will kind of sound like a Chinese restaurant for 15 minutes and you may end up smelling a little like a line cook – but I think it’s worth it.
Serves 4 as a side dish
- 2 pounds of fresh green beans
- 4-6 cloves of garlic, minced
- Soy sauce to taste (I would estimate about ¼ cup)
- 1 tablespoon of sesame oil
- 3 tablespoon of shallot oil
1. First, wash green beans thoroughly, and cut off tips. In the US you can buy green beans pre-washed and cut (a little pricey, but so nice!), as prepping a large batch can be time consuming. Fortunately, this is the only prep required and can easily be done well in advance before cooking.
2. Next, pour shallot oil into a heated pot/pan on high heat. A cast-iron wok/pot is great for Chinese cooking because you want to get the pot/pan as hot as possible.
3. Once oil is hot, add minced garlic and stir frequently until golden brown. Note: you must let the garlic brown before you add the green beans.
4. Add in your cut green beans and toss frequently. After 4-5 minutes add soy sauce and sesame oil and continue to stir on high heat, letting beans slightly char. Cook for another 3-4 minutes until beans are cooked through (go ahead and taste one like you would a piece of pasta) and then remove from heat for “al dente” green beans. You can also let the beans cook for an additional 3-4 minutes for a softer texture and smokier flavor. Serve immediately.