Recipe: Tasty Dry Fry Green Beans

Recipe: Tasty Dry Fry Green Beans Delicious, fresh and tasty.

Dry Fry Green Beans. These dry-fried green beans are tender, juicy and packed with umami, savory flavors. My mind goes straight to dry-fried green beans when I think about Szechuan food. Because the Chinese restaurant I order from makes the best ones ever!

Diana Kuan's dry-fried green beans in The Chinese Takeout Cookbook are less embellished than versions seen at Chinese restaurants; she keeps things Why I picked this recipe: Sichuan-style dry-fried green beans are one of my favorite vegetable preparations on the Chinese takeout menu.

This dish is also known as Szechuan dry-fried green beans of Chinese stir-fried green beans but if the restaurant is any good, they are prepared using the same method and quite tasty.

The time I had Blistered Green Beans with Garlic was one of those occasions.

You can have Dry Fry Green Beans using 11 ingredients and 14 steps. Here is how you cook it.

Ingredients of Dry Fry Green Beans

1. It’s 1 pound of green beans.

2. Prepare 1/2 pound of chicken, pork, shrimp, tofu.

3. You need 3-4 cloves of garlic.

4. You need 1 inch of piece ginger.

5. It’s 1-2 of carrots.

6. It’s 1/4-1/2 of onion.

7. You need 1 1/2 tablespoon of fish or soy sauce.

8. Prepare 1 tablespoon of chili sauce (optional, to taste).

9. You need 1 of ground black pepper to taste.

10. You need 1 of salt to taste.

11. You need 3 tablespoon of oil for frying.

This recipe is Chris Morocco's riff on a classic Sichuan preparation for dry-fried green beans, which was where my cooking education started.

Chris: Hey guys, here are the dry-fried green beans for BA dot com.

Shallow-frying green beans blisters them on the outside and renders them tender on the inside, with a whisper of a chew.

Renditions vary, but the process of cooking it yourself—choosing whether it should be mild or spicy, garlicky or gingery, or if it should include dried chiles, salted black beans, or.

Dry Fry Green Beans instructions

1. Get everything together.

2. Clean your green beans, either use whole, or cut to a length you prefer..

3. Clean your carrots and slice. I just do rounds, but Julianne would be nice..

4. Clean and mince your garlic.

5. Clean and mince your ginger.

6. Slice/dice your onion, i like thin slices, but do what you like..

7. Slice your meat, strips seem to work well in this, if using tofu, medium sized cubes work well, shrimp use as you wish, usually whole, I like to take the shell off..

8. Put oil in wok/stir-fry/skillet, put on medium to medium high heat.

9. Once oil is hot, add all the vegetables, garlic and ginger, first.

10. Stir fry until the green beans and veggies are just over done. Yes, thats not a typo, winkled, some dark spots. Add the chili sauce, stir it in..

11. Add the protein, stir constantly..

12. When the protein is just done, add fish/soy sauce..

13. Stir until fish/soy sauce is pretty much dried up. Taste, add salt and pepper, stir, taste. Turn off heat..

14. Garnish with sesame seeds, green onion, etc..

Blistered and charred green beans are tossed with an aromatic sauce, making this dish too good to pass up, and it's substantial enough to serve as a main.

Deep-frying leaves the green beans crisper, greener and more visually appealing than dry-frying.

If you take the green beans out of the deep-frying oil when But in the end, I realized that these are no longer really green beans.

Dry-frying produces a whole different beast, with no bite, but with its own.

Dry-fried green beans are probably the most well-known dish—at least in the U.