String beans at chinese buffets?!
you know those string beans they serve alone on most chinese buffets!?!.!.well anyone have any idea how they make them!?!? C'mon asian ppl please help, there soooo GOOD!!Www@FoodAQ@Com
Answers:
I'm only half Asian but I'll do my best: normally the beans are pole beans or another type that's fairly long in comparison to string beans!. They're lightly blanched before stir-frying so that they can retain some softness, then seasoned in the wok!. Your basic seasoning (in a strictly oriental restaurant) is going to be salt, pepper, and maybe garlic if the beans are slightly old!. You could experiment with soy sauce, ginger, or rice vinegar but if you do add those in just before serving so that the beans remain crisp!. Most Chinese buffet beans are going to contain cornstarch (thickener), soy sauce, sugar of some kind, and five spice powder but that's because it's catering to the American taste!.Www@FoodAQ@Com
Szechuan Green Bean Recipe
These beans are "dry-fried," a Szechuan cooking technique that makes them extra tender!. The recipe calls for Chinese longbeans, but you can use haricots verts, green beans or runner beans!. The recipe normally calls for chili peppers, but I've used chili paste - feel free to substitute dried red chilis if desired!. Serves 4!.
1 pound Chinese longbeans (also called yardlong beans or just longbeans)
1 tablespoon garlic, chopped
1 tablespoon ginger, chopped
2 scallions (spring onions, green onions), white parts only
1/2 teaspoon chili paste
1 tablespoon dark soy sauce
1/2 teaspoon sugar
1/4 teaspoon salt, or to taste
Pepper to taste, optional
2 tablespoons vegetable or peanut oil for stir-frying, or as needed
Preparation:
Wash the longbeans, drain thoroughly, and trim the tops and bottoms!.
Cut the longbeans on the diagonal into slices approximately 2 inches long!.
Chop the garlic, ginger and white part of the scallions!.
Heat 1 tablespoon oil over medium heat!. Add the longbeans and stir-fry until they start to shrivel or "pucker" and turn brown (5 - 7 minutes)!. Remove the long beans and drain in a colander or on paper towels!.
Heat 1 tablespoon oil in the wok on high heat!. Add the garlic, ginger and scallions!. Stir-fry for a few seconds, then add the chili paste and stir-fry for a few more seconds until aromatic!. Add the longbeans and the remaining ingredients!. Mix together and serve!.Www@FoodAQ@Com
These beans are "dry-fried," a Szechuan cooking technique that makes them extra tender!. The recipe calls for Chinese longbeans, but you can use haricots verts, green beans or runner beans!. The recipe normally calls for chili peppers, but I've used chili paste - feel free to substitute dried red chilis if desired!. Serves 4!.
1 pound Chinese longbeans (also called yardlong beans or just longbeans)
1 tablespoon garlic, chopped
1 tablespoon ginger, chopped
2 scallions (spring onions, green onions), white parts only
1/2 teaspoon chili paste
1 tablespoon dark soy sauce
1/2 teaspoon sugar
1/4 teaspoon salt, or to taste
Pepper to taste, optional
2 tablespoons vegetable or peanut oil for stir-frying, or as needed
Preparation:
Wash the longbeans, drain thoroughly, and trim the tops and bottoms!.
Cut the longbeans on the diagonal into slices approximately 2 inches long!.
Chop the garlic, ginger and white part of the scallions!.
Heat 1 tablespoon oil over medium heat!. Add the longbeans and stir-fry until they start to shrivel or "pucker" and turn brown (5 - 7 minutes)!. Remove the long beans and drain in a colander or on paper towels!.
Heat 1 tablespoon oil in the wok on high heat!. Add the garlic, ginger and scallions!. Stir-fry for a few seconds, then add the chili paste and stir-fry for a few more seconds until aromatic!. Add the longbeans and the remaining ingredients!. Mix together and serve!.Www@FoodAQ@Com
Steam the beans until they are slightly tender!. Then heat some oil in a pan with some thinly sliced garlic!. Saute the beans for about three minutes and remove from pan!. Toss with sesame seeds!.Www@FoodAQ@Com