Dry Fried Green Beans
Green beans stir-fried with garlic, ginger, and sometimes ground pork.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ya Ting Chinese Cuisine
Stir-frying, a cooking technique central to Dry Fried Green Beans, has ancient roots in China, evolving as woks and cooking oils became more prevalent. The dish likely developed as a way to quickly and efficiently cook vegetables, particularly in regions where fuel was scarce. The technique of 'dry frying' allows for a deep flavor development without excessive oil.
Dry Fried Green Beans are a popular and ubiquitous dish in Chinese cuisine, often served as a side dish in family meals, restaurant banquets, and even as street food.
Family Style Dining
It is often served as part of a shared family meal, where multiple dishes are placed in the center of the table and everyone takes portions.
Restaurant Staple
Its widespread availability in restaurants highlights its popularity and appeal to a broad range of palates.
Regional Variations
Different regions of China may have slightly different preparations, some being spicier or including different types of preserved vegetables.
Dry Fried Green Beans boast a savory, slightly salty, and subtly spicy flavor profile with a textural contrast between the crisp-tender beans and the savory elements.
The core flavors come from the umami-rich combination of soy sauce, the pungent aroma of garlic and ginger, and the optional addition of ground pork (which adds a meaty savoriness). Sichuan peppercorns, if used, provide a unique tingling sensation. The 'dry frying' technique caramelizes the beans, creating a slightly sweet and smoky flavor. A touch of sesame oil often adds a nutty aroma and depth.
Proper Bean Preparation
Ensure the green beans are thoroughly dried after washing. Excess moisture will hinder the 'dry frying' process and lead to steamed rather than blistered beans. Trim the ends but keep beans relatively long for best texture.
High Heat and Wok Hei
Use high heat to promote caramelization and that desirable 'wok hei' (smoky wok flavor). A well-seasoned wok is ideal, but a large skillet can work as well.
Don't Overcrowd the Pan
Cook the green beans in batches if necessary to avoid overcrowding the pan, which will lower the temperature and prevent proper browning. It's critical to get the high heat effect.
Patience and Observation
Watch the beans carefully during cooking. You're looking for them to wrinkle, blister, and develop brown spots, but not burn. Adjust the heat as needed.
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