#Chinese green bean recipes skin

#Chinese green bean recipes skin

Cook the green beans without the oil and toss every 3 minutes until the skin is wrinkled with some charred spots. Add green beans and garlic, and stir fry for about 3 minutes or until parts of it starts to blacken/char, and it becomes tender. Preheat a large skillet without oil until it feels hot. Heat vegetable oil in a wok or frying pan over medium heat. The second way is to use cutting shears / scissors, and just cut off the tips of the green beans – snip snip you’re done. Then, switch sides and cut off the other ends too in one line. And then using a knife cut off all the tough ends on one end. Make sure they’re all lined up so the ends are all one line. I like to do things the easiest ways possible, so there are two ways I’ll mention here.įirst is you can line up your green beans all next to each other uniformly. It’s not very hard to trim! There are a couple of different ways. My my mom literally will not eat the tough parts of it for example. 1 pound fresh or frozen green beans if using frozen, thaw completely 2 Tablespoons light brown sugar 1 tablespoon soy sauce 1/2 teaspoon dried crushed red.

This will remove the tough parts of the green beans. I highly recommend trimming the green beans. Taiwanese Braised Beef (Hong Shao Niu Rou 紅燒牛肉).This recipe is perfect as a side dish with any Asian flavor main dish! If you’re looking for some ideas for the entrée, I’ve got plenty: I love an easy and delicious veggie side dish idea to add to my entrees, and this Chinese Green Beans Stir Fry is one of those! Just a few simple ingredients, and some easy steps, and you can make your own! What to pair with Chinese Green Beans Stir Fry