Fair warning, you are going to both love me and hate me for this recipe. These Chinese Style Garlic Green Beans are addictively delicious and so easy to make! Don’t be mad that you’ll want to make them time and time again. Don’t be mad when you eat the entire plate yourself. Don’t be mad when your family or friends swipe one each time they pass by the kitchen. Again, I warned you how this would play out.
Now the only fried food I truly enjoy is the french fry. I think the reason is that most fried food is coated in a batter and just leaves me feeling heavy and lethargic. These Chinese Style Garlic Green Beans are dry fried, which means they don’t use a batter. They are simply submerged in a high heat oil until the moisture is removed and the outside begins to blister and crisp while the inside remains perfectly tender. Cooking with high heat oil does require you to pay attention and be mindful of splatter. Make sure that you use a pan or wok that allows for high heat and preferably has high sides to help avoid that splatter.
Now the Garlic Green Beans are perfectly delicious and addictive using just garlic, but if you’ve been here for awhile and seen my other cooking adventures you know that when given the opportunity to add spice I do, and then some. There are several methods you can use to add spice. I happen to make my own chili oil and always have some on hand for just these occasions. There are several really good garlic chili oils/crunches on the market that are also perfect for adding a drizzle of spice to all kinds of things. Do you have a favorite restaurant that might sell their own hot sauce? Even if they are not yet bottling a version they might sell you a container with your next order. You could also add some gochujang or sriracha as well. Try a little and see what happens, a little spice to your life is a good thing.
Here are some other great vegetable sides that are just as tasty…
Chinese Style Garlic Green Beans
Ingredients
- 2-3 lbs fresh green beans
- 1/3 – 1/2 cup neutral cooking oil (enough to just submerge the green beans) (vegetable, canola, grapeseed or avocado)
- 6-8 cloves garlic, minced
- optional: chili oil to add spice
Instructions
- Wash & trim the stems of the green beans. Lay on a towel & pat dry to remove all the moisture. (If possible, let them sit out for about 30-60 minutes to ensure the moisture is removed)
- Place a large pan (such as a wok, cast-iron or dutch oven) over medium-high heat & add the oil. Let the oil warm for a few minutes.
- While the oil warms, peel & mince garlic cloves. Set aside.
- To test that the oil is ready place the end of a chopstick or wooden utensil in the oil. The oil is ready when you start to see small bubbles forming around the submerged utensil.Grab some paper towels & lay flat near the stove for the next steps.
- Working in batches not to overcrowd the pan, add the green beans to the oil & let them fry for 1-2 minutes until they begin to blister in appearance. Remove the green beans from the oil & place on paper towels to drain & absorb the excess oil. Repeat this process until all green beans have been flash fried.
- Carefully pour the used cooking oil into a storage container for future cooking or disposal. Do not pour the oil down the sink. It is ok if some oil remains in the pan.
- Return the pan to medium heat & add the chopped garlic. Cook for about 1 minute until fragrant & then add all the green beans to the pan. Lower the heat & cook for another minute tossing well to incorporate the garlic with the green beans.*For a spicy version add some chili oil & toss well.
- Remove from heat & serve. Enjoy as a side dish, appetizer or serve over rice as a main dish.
