Suan Rong Jiang Dou Garlic Fried Green Beans Recipes

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CHINESE STYLE DRY FRIED GARLIC GREEN BEANS



Chinese Style Dry Fried Garlic Green Beans image

These Chinese style, dry fried garlic green beans are blistered until perfectly wrinkled & sauteed with lots of garlic. Inspired by Din Tai Fung green beans. The perfect Asian side dish!

Provided by Jamie

Categories     Appetizer     Side Dish

Time 8m

Number Of Ingredients 5

3 cups green beans (ends trimmed and cut in half)
5 cloves garlic (minced)
1 Tablespoon vegetable oil (use a high smoke point oil, like avocado oil (plus more for deep frying))
salt to taste ((I used 1/2 teaspoon))
1 Tablespoon Lao Gan Ma Spicy Chili Crisp (optional for spice - this is a spicy Szechuan chili oil)

Steps:

  • Optional: Blanch the green beans in boiling water for about 20 seconds until they turn bright green. Shock them in an ice water bath to cool them down and stop the cooking process. Remove from the ice water and then pat them dry. This gives you smaller, more uniform blisters on the green beans most similar to Din Tai Fung green beans, but otherwise this does not affect the taste. (See the comparison photos above in the blog post for more details.)
  • Heat a deep pan or wok over high heat and add enough oil to deep fry the green beans. Test the temperature of the oil by dropping in a green bean. It should start to bubble and fry immediately otherwise the oil isn't hot enough. Fry your green beans just until you see blistering and wrinkling on the skin, about 30 seconds to 1 minute. Lay them on a rack or plate lined with paper towels.
  • Add the oil to a hot pan and saute the garlic until it becomes fragrant. Optional: add the chili oil at this time if you'd like to add spice. Next, add the fried green beans and saute together for 30 seconds. Turn off the heat and serve immediately.

Nutrition Facts : Calories 92 kcal, Carbohydrate 7 g, Protein 2 g, Fat 7 g, SaturatedFat 6 g, Sodium 6 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving

SUAN RONG JIANG DOU (GARLIC-FRIED GREEN BEANS)



Suan Rong Jiang Dou (Garlic-Fried Green Beans) image

Taken from Ji Pin Su Shi (Best Vegetable Dishes), a 30-cent, 5-in-square, paperback cookbook from Wal-Mart in China. Simple, home-style Chinese fare. Chinese cooks are expected to determine the proportions of condiments and seasonings. Everything is "ge shi liang"--to taste. I've suggested amounts, but if they don't seem right, just trust your own tastebuds. China has several varieties of green beans, and they go by different names in different parts of China. I think 'jiang dou' may refer to the yard-long beans, but any variety should taste good in this recipe. The amount of garlic listed strikes me as over the top. Try it if you dare. I'll be using less.

Provided by Kate S.

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

200 g green beans
50 g minced garlic (about 1/3 cup)
4 tablespoons vegetable oil (to taste)
2 teaspoons sugar (to taste)
2 teaspoons soy sauce (to taste)
2 teaspoons black vinegar (to taste)
1/4 teaspoon salt (to taste)
1/4 teaspoon msg (to taste)

Steps:

  • Wash beans, cut into 3-cm segments, boil until crisp-tender, and drain.
  • Over highest heat, heat empty wok, add oil and swirl to heat. Add part of the garlic and stir a moment until fragrant but not burned. Add green beans and stir-fry.
  • Add sugar, soy sauce, vinegar, salt, and MSG, tossing after each addition. Add remaining garlic, toss.
  • Transfer to serving platter, and serve as part of a Chinese meal: rice, soup, and a balanced variety of dishes--one per person.

Nutrition Facts : Calories 164.3, Fat 13.8, SaturatedFat 1.8, Sodium 318.1, Carbohydrate 9.9, Fiber 1.6, Sugar 3.9, Protein 2

GAN BIAN SI JI DOU (FRIED SICHUAN GREEN BEANS)



Gan Bian Si Ji Dou (Fried Sichuan Green Beans) image

Make and share this Gan Bian Si Ji Dou (Fried Sichuan Green Beans) recipe from Food.com.

Provided by Member 610488

Categories     Pork

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

1 lb fresh green beans, ends trimmed and cut into 3-inch lengths
oil, for deep-frying
1/2 tablespoon szechuan peppercorns
3 garlic cloves, minced
1 teaspoon fresh ginger, minced
6 -10 dried red chilies, seeded and chopped
3 green onions, white parts only, chopped
4 ounces ground pork
2 tablespoons light soy sauce
1 teaspoon chicken bouillon powder
salt, to taste

Steps:

  • Make sure the green beans are dry, with no water clinging to them. Heat 1 inch of oil in a wok over high heat until little bubbles appear around a bean dropped in the oil.
  • Add the green beans and fry for 8 to 10 minutes, stirring occasionally. The bean skins should look crinkly with brown spots. Using a perforated strainer, transfer the beans to paper towels to drain.
  • Drain all but 1 tablespoon of oil from the wok and reheat over medium-high heat. Add the Sichuan peppercorns and stir-fry for 10 seconds. Drop in the garlic, ginger, chiles, and green onions and stir-fry for 20 seconds (be careful not to burn the spices).
  • Add the pork and stir-fry for 1 minute, or until all the meat is browned. Toss in the green beans, soy sauce, and chicken powder and stir-fry for 1 more minute. Season with salt to taste and serve.?.

Nutrition Facts : Calories 150.9, Fat 6.7, SaturatedFat 2.3, Cholesterol 20.5, Sodium 653.1, Carbohydrate 16.1, Fiber 4.5, Sugar 7.8, Protein 9.5

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