Description
These chinese dry-fried green beans are blistered, savory, and packed with umami. A quick soy sauce and garlic finish brings everything together, while the dry-fry method gives the beans that signature wrinkled texture without deep-frying.
Ingredients
- 1 lb haricot verts or green beans, trimmed (can use haricot verts)
- 2 tablespoons soy sauce
- 2 cloves garlic, sliced
- Kosher salt
- 2 tablespoons of neutral oil (e.g., canola, avocado, grapeseed oil, etc.)
Instructions
- Bring a large pot of water to a boil. Salt heavily, and add the green beans. Cook for 5 minutes (4 minutes for haricot verts), then drain and rinse in cold water. Pat the green beans dry with a paper towel.
- Heat up a large pan or wok over medium-high heat.
- Add the oil and green beans to the pan and toss to coat.
- Add in the sliced garlic and soy sauce, and stir to combine. Continue to cook on medium-high heat until you begin to see the edges of the green beans begin to char, about 4 minutes.
- Taste a bean, and add additional salt as desired. Plate, and enjoy!
Notes
Tip 1 – If you’re looking to prep this ahead of time (say for a dinner gathering or potluck), you can blanch the green beans up to 1 day before finishing them hot with the garlic and soy sauce. If you do this method, be sure to add the green beans to ice water to stop the cooking.
Tip 2 – Use a cast iron pan or wok (on high heat!) for the best finished flavor. The char and soy sauce will make for a really nice and delicious aroma.
Tip 3 – Pat the green beans dry with a paper towel before adding them to the wok or cast iron pan. There will be some residual water on the green beans, but try and pat as much residual water away. This will help char the green beans and get that beautiful wok hei flavor.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Quick and easy, asian
- Method: Stovetop
- Cuisine: Asian