The green beans in this dish are flash-fried, which gives it a unique flavor. This causes a thin layer of skin to blister and wrinkle quickly. The beans only need to be fried for 1 to 2 minutes to keep the center tender and finely crisp. When you bite into the green beans, the blistered skin and tender core can be tasted in every bite. It’s delectable!
· 1 pound green beans, rinsed, and dried (see note 1)
· 1/2 cup safflower or vegetable oil (see note 2)
· 2 1/2 tablespoons minced garlic (about 5 to 6 plump cloves)
· 1/4 teaspoon garlic salt or kosher salt
· Red pepper flakes
· Toasted sesame seeds
1. Snap the green beans’ rough ends off. Snap your green beans in half if they are long.
2. In a wok, heat the oil over medium-high heat. Then check if the oil is hot enough. You will start seeing tiny bubbles forming. Alternatively, a green bean may be tossed into the wok. The oil is ready to fry when bubbles form around the bean almost immediately.
3. Fry the green beans in batches for about 2 minutes or until they start to wrinkle on the outside. The green beans don’t need to be cooked for too long. Strain the oil from the beans using a spider strainer, then move them to a plate lined with paper towels. Continue till all of the beans have been fried. Switch the heat off. Blot the beans with paper towels if you want them to be less greasy.
4. Pour the used frying oil into a bowl with care. Allow the oil to cool fully in the wok if you don’t want to handle hot oil. Wipe the wok clean now because you’ll be using it for cooking the garlic next, and you’ll be able to use the remaining oil in the wok for that.
5. Preheat the wok to medium-high. Cook for half to 1 minute, until fragrant, with the minced garlic. Return the green beans to the wok and season with salt. To mix, stir all together—Cook for an additional minute. Remove the green beans from the heat and place them on a serving plate. If desired, top the beans with red pepper flakes and toasted sesame seeds.
6. Combine the green beans with egg fried rice, chicken chow mein, or pork potstickers for a delicious meal!
You may also use wax beans or chinese long beans.
You can use canola or any other neutral-flavored oil. You should cover a wok’s bottom with 1/2 to 1 inch of oil. 1/2 cup safflower oil is appropriate for my narrow-bottomed wok. You can, however, need a little more.
You can cook these in a saucepan if you don’t have a wok. To cut the fried green beans, use a slotted spoon.
Green beans are nutrient-dense and high in vitamins and minerals. Green beans are high in folate (33 mcg) and other essential vitamins.