I love the green beans found on Chinese Restaurant buffets! They are the bomb! I could easily pay for the entire buffet and only eat the green beans! I found this recipe while searching for the technique online as I was told the secret was that they were Dry-Fried. Oh Yum! Thanks to Ronda Parkenson for the recipe I adapted. I found that I did not need as much oil when making this recipe....so i reduced the oil amounts to what I used, if it does not look like enough for you, feel free to add more.
- 1 lb green beans
- 1 tablespoon chinese black bean sauce (available at Asian markets)
- 1 tablespoon dark soy sauce or 1 tablespoon tamari
- 2 teaspoons chinese rice wine or 2 teaspoons dry sherry or 2 teaspoons rice vinegar
- 1 1⁄2 teaspoons sugar
- 1 tablespoon chopped garlic
- 1 tablespoon chopped ginger
- 2 scallions, chopped, white part only
- 1⁄2 teaspoon chili paste or 4 -6 small dried red chilies
- 2 tablespoons peanut oil, for stir-frying more if needed
- 1 teaspoon sesame oil, for stir-frying (can use peanut oil, your preference)
- Wash the green beans and pat dry with paper towel. Cut ends on the diagonal leaving beans long.
- Combine the sauce ingredients and set aside.
- Warm a wok over medium heat and add 2 tablespoons peanut oil. Drizzle oil down the sides of the wok.
- Once the oil is heated, add the green beans. Stir-fry for about 10 minutes, or until the skins pucker and turn brown and the green beans are tender (NOT mushy). Remove the beans from the wok.
- Over medium-high heat, heat 1 teaspoon sesame oil. Once the oil is hot, add the chopped garlic, ginger and scallions. Stir-fry briefly for a few seconds until aromatic. Add the chili paste or dried chili peppers.
- Add the sauce and the green beans to the wok. Toss and serve hot.