Chinese Green Beans

NcMysteryShopper's Note:

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.

• Total Time: 20 mins
• Prep Time: 10 mins
• Cook Time: 10 mins

Ingredients:

Servings: 4

• 453.59 g green beans

Sauce

• 14.79 ml chinese black bean sauce (available at Asian markets)
• 14.79 ml dark soy sauce or 14.79 ml tamari
• 9.85 ml chinese rice wine or 9.85 ml dry sherry or 9.85 ml rice vinegar
• 7.39 ml sugar

Other

• 14.79 ml chopped garlic
• 14.79 ml chopped ginger
• 2 scallions, chopped, white part only
• 2.46 ml chili paste or 4-6 small dried red chilies
• 29.58 ml peanut oil, for stir-frying more if needed
• 4.92 ml sesame oil, for stir-frying (can use peanut oil, your preference)

Directions:

1. Wash the green beans and pat dry with paper towel. Cut ends on the diagonal leaving beans long.
2. Combine the sauce ingredients and set aside.
3. Warm a wok over medium heat and add 2 tablespoons peanut oil. Drizzle oil down the sides of the wok.
4. 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.
5. 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.
6. Add the sauce and the green beans to the wok. Toss and serve hot.

Reviews

[KunmingCook]

Yummy Yum Yum Yum! Served these to guests. They ate every one. And wanted the recipe, which I'm printing for them right now.

[Dr. Jenny]

DH and I really enjoyed these tasty beans! We served them as a side to a grilled miso-glazed steak. I used Shoaxing wine and just used a large non-stick skillet instead of a wok. This was fine. I copied this recipe into my keeper file and we will be having these again. Thanks!

[Prayztwice]

Da bomb!