Easy Chinese Garlic Green Beans Recipe

Discard the takeaway menus and make Chinese Garlic Green Beans inspired by a Din Tai Fung dish, one of my favourites.  

INGREDIENTS

– 1/2 cup plus 1 Tablespoon vegetable oil – 1 1/2 pounds fresh green beans, trimmed and dried completely  – 2 Tablespoons minced garlic  – 1 1/2 teaspoons mushroom or vegetable bouillon  – 1 teaspoon low-sodium soy sauce

INGREDIENTS

Tilted Brush Stroke

 1

Line a baking sheet with paper towels.  Oil a large skillet or wok over medium-high heat.   

Tilted Brush Stroke

 2

Cook green beans in batches, tossing regularly, until they wrinkle, about 2 minutes, after heating the oil (see Kelly's Notes).   

Tilted Brush Stroke

 3

Transfer the cooked beans to the baking sheet using a slotted spoon and fry the remaining green beans, returning the oil to the appropriate temperature between batches.   

Tilted Brush Stroke

 4

Carefully pour hot skillet oil into a large bowl and cool before discarding.Mix mushroom bouillon, 2 tablespoons hot water, and soy sauce in a small bowl. Save the blend.   

Tilted Brush Stroke

 5

Add 1 tablespoon vegetable oil and garlic-mushroom bouillon to the skillet over medium-high heat. Stir the green beans for 1 minute and add to the skillet. Serve warm.   

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