The beans will potentially overcook and lost the bright green appearance if you leave them in the pan due to the latent heat. Dish out immediately once the sauteed green bean is tender-crisp. Pick one bean to test the doneness after stir-frying for two to three minutes. High heat will generate plenty of wok aroma (wok-hei, 镬气), which is good, but it may not be practical if you use a small gas stove or induction stove at home.Ħ. If you are cooking over the traditional high power gas stove with a wok, you can add two or three tablespoons of water during stir-frying as the high heat will dry out the liquid seasoning quickly. I know some local restaurants only use salt to season, which they do it intentionally to highlight the freshness and crispiness of the beans.ĥ. You can also leave out the wine if you are non-alcoholic. Skip the oyster sauce if you are vegetarian and balance with more light soy sauce. I am using a combination of light soy sauce, oyster sauce, and cooking wine as the seasoning, although you can make your combination. This moment is when you should season the green beans. The stir-frying will take between two to five minutes, in which the green beans will become tender. Once the garlic becomes aromatic, and the dried shrimp no longer carries the ‘fishy’ smell, add the green beans to the pan and stir-fry until the beans become tender-crisp.Ĥ.
Continue stir-frying the garlic and dried shrimp until aromatic.ģ. Season the garlic and dried shrimp with some salt at the moment. Saute the dried shrimp, follow by the chopped garlic after half a minute. It is not wrong to stir-fry with olive oil, but using oil with neutral flavor (such as peanut oil, corn oil, palm oil, etc.) is the norm for traditional Chinese cooking.Ģ. I lived in Asia for decades and none of the family I know using olive oil to stir-fry.
I strongly suggest not to use olive oil to stir-fry if you want to reproduce the authentic Asian flavor, as olive does not have a neutral taste. Once you get everything required in place, stir-frying can be completed in five minutes. The dried shrimp is now ready for stir-frying. Once it is cleaned and rinsed, soak it in water for ten minutes to rehydrate, and drain. Dried shrimp may contain some shells which should be washed and removed. If you live in Asia, it is available nearly at every nook and corner. You can get dried shrimp in most of the Chinese supermarkets if you live outside of Asia. It is up to you to decide the number of dried shrimp you need, but you can use one tablespoon per a hundred grams of green beans as the guideline. Otherwise, adding some dried shrimp is wonderful as it has strong umami, especially after sautéing for a while. You can ignore the dried shrimp if you want to prepare a vegetarian dish. You do not need to chop it finely as it will cause the garlic to burn while sautéing. In this recipe, I smash and coarsely chopped five cloves of garlic for a half kg of green beans. Garlic plays a vital role in seasoning the beans since this is a relatively simple recipe. You may want to leave it uncut if you choose to use the baby size green beans. Do the same for the opposite end of the beans.Ĭut the beans to about five to six cm lengths. Next, align the beans at one end and cut off the tips. If there is no fibrous string is pulled out from the bean, that means the beans are tender, and it is OK to skip this step.
You can remove the string by snapping one of the beans near to the end and pull lengthwise. Prepare the green beans for sauteingĪs I mentioned before, you need to remove the inedible fibrous string of the green beans before cooking.
Sauteed green beans how to#
Let’s take a look at how to prepare the sauteed green bean with garlic and shrimp in detail. You can still taste the freshness of the beans on top of the flavor of the dry shrimp and garlic. In this recipe, I switch up the recipe with dried shrimp, which have high umami, couple with some oyster sauce to improve the flavor. Customers like to order that despite this simple dish in the restaurant, as they enjoy the tender-crisp texture and the freshness of the beans. The easiest way to saute green bean is prepared with only salt, garlic, and oil. Naturally, they are sold at a higher price than the large counterpart. Those smaller species, which are called 豆角苗, are more tender, which can be cooked directly without pulling off the stings. Those types that are longer usually have tough, fibrous strings on the surface, which should be removed before cooking. Some are longer, and others are of tiny size.
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