You know those amazing green beans that you can find on most Chinese buffets anywhere you go? The ones that are slightly crunchy yet fully cooked with a light sauce that is out of this world? Well, those are my faves. I make a bee line straight to the beans every time I go and pile them sky high til they are falling off my plate on the walk back to my table.
I haven't always loved them so. In fact, it was my sister-in-law, Joicey Poo, who introduced them to me for the first time many many years ago. All three of us Holden girl wives went on a little weekend retreat to a women's conference with our mother in law and my mom. Now, I have always loved Joice from the start but two things made me wonder about her that weekend. First, she went on this retreat on her way home from her honeymoon! She hadn't even been home yet and she piled in with us…all the women in her new family she inherited 5 days earlier…and off we went 4 hours away for 2 nights. And secondly ….when we went out to eat that night for Chinese, out of all the yummy deep fried stuff covered in amazing sauces she comes back with a plate full of green beans. Green beans!?? I couldn't imagine? She chose green beans over sweet and sour chicken?
Well ironically, years later when I finally tried them myself when I was on a diet and needed to cut back on the fried biscuits dipped in sugar, I discovered what Joicey-Poo has known all along. Those green beans are the bomb diggity. I can't get enough of them when I go. (those and the coconut macaroons but lets not talk about those.) So this started my quest in trying to figure out how to make them at home. And I'm happy to say that Nick finally figured it out for me and now I'm gonna share this happy news with y'all.
First you got to start off with fresh green beans.
This is a must if you want them perfectly cooked yet still slightly crunchy.
I recommend cutting the tips off the beans but you don't have to.
I didn't in these pics but have started doing that the last several times I cooked them.
Now…hold on to your black yoga pants.
Here are the secret ingredients to that light sauce that makes them taste sooo good.
Oyster sauce and honey.
Now don't tune out if you think the word oyster is just disgusting and that any kind of sauce made from it must be from the devil. I'm telling you, it's good stuff. It doesn't taste like you're eating oysters. I'm not a huge oyster fan myself but love cooking with this stuff. It's just a super rich and wonderful flavor that you need to have in your life. We have begun to use in a lot of our dishes. And when you add the honey, the two flavors come together perfectly.
Now I'm not a measurer when I'm cooking. I just do it by taste and looks. This is why I don't put recipes on here much. I realize that frustrates some of you. It does my girls too and that's why they now call their daddy when they want a recipe because he's so good with details. Me, not so much.
I start with some olive oil. It barely covers the bottom of the pan…like just enough to coat the beans when I toss them around. (sometimes I use a little sesame oil with it but it's not necessary if you don't already have any) I mince two toes of garlic and throw that in there with the green beans. I stir them and add salt and a little garlic powder. ( we like garlic)
After they have cooked for a few minutes and start to lose that raw bean taste. ( you will have to sample a few as you cook), then I drizzle the oyster sauce and honey. I have no idea how much to tell you. Drizzle enough that all the beans are covered once you stir them up. More oyster sauce than honey.
Now just keep stirring these on med to high heat until the beans are the right texture for you.
Some people like them crispy. Some like them cooked down a little more.
Then serve them up while they are nice and hot.
I can honestly say I've almost eaten my weight in these beans.
Which is better than the Flaming Hot Cheetos that I used to consume in the same matter.
I hope you enjoy them as much as I do!
Happy Friday! I hope you have a great weekend.
FAQs
Gan bian si ji dou—Sichuan-style dry-fried green beans with chiles and pickles—are one of the best and most mistranslated vegetable dishes in the world.
What temperature should green beans be on a buffet? ›
Take Temperatures
Hot foods should be kept at an internal temperature of 140 °F or warmer. Use a food thermometer to check. Serve or keep food hot in chafing dishes, slow cookers, and warming trays.
What makes canned green beans better? ›
Pour the cans of green beans into a pot liquid and all. Add the beef bouillon, bacon bits, dried minced onion, salt and pepper. Stir everything together, bring to a simmer and let cook for 10-15 minutes. Serve and enjoy!
What are 2 foot long green beans? ›
The Chinese long bean, also called the yard-long bean, asparagus bean, and snake bean, is exactly what the name says. Each bean is a good two feet long, twisted and corkscrewed like a green bean put through a taffy puller.
What are the different types of Chinese green beans? ›
It is also referred to as Asparagus bean, Snake bean, Yardlong bean and Long-Podded cowpea. There are also multiple varieties of China Long bean including purple, red, green and yellow as well as multicolored green, pink and purple strains.
What kind of beans are used in Chinese food? ›
Just as Indian vegetarian food depends a lot on lentils and pulses, the Chinese pantry cannot do without beans. Red beans, green beans, soybeans, black beans, speckled beans - even beans with "eyebrows". We eat these so often they have become forgotten, part of the background of everyday home-cooked food.
Should you rinse canned green beans before cooking? ›
Unless the recipe tells you to keep the canned beans in their liquid, you should drain your can and give the beans a good rinse before using. This will improve the flavor and texture of your finished dish. Open your cans of beans using a can opener. There may be sharp edges from opening the can.
How do you know when green beans are cooked enough? ›
So the next time you're boiling green beans, take a moment to taste one before declaring them cooked. If they taste more like grass than vegetable, give them another minute or two in the pot. Same thing for any other vegetable you're eating cooked.
How do you know when green beans are done? ›
Add the green beans to the boiling water and cook until bright green and crisp-tender, 2 to 3 minutes. Drain and transfer immediately to the ice water to stop the cooking.
What can I add to green beans for flavor? ›
Brighten with citrus: As soon as the green beans are cooked and seasoned, squeeze over a bit of fresh lemon, lime or even orange juice. The citrus will brighten the overall taste beautifully. You could also grate the citrus and sprinkle the zest in with your seasonings.
Drain one can of the green beans. Empty both cans in to a medium sauce pan and add onions, bacon bits, salt and pepper. Cover and cook on medium heat for about 10 minutes. The trick is to let it bubble and DO NOT take the lid off.
Are Chinese long beans like green beans? ›
Long beans taste similar to green beans, but their texture is distinct. A green bean is pleasingly crisp when fresh and raw or quickly steamed and immediately cooled (and, as I reported a few weeks ago, sticks to your shirt when fresh). The long bean is floppy and – well – long.
Are Chinese long beans the same as green beans? ›
As its “real name” makes clear, they are actually related to cowpeas or blackeyed peas and not ordinary garden green beans. The important point is they grow in the heat of summer, in fact they require heat to do well.
Do Chinese long beans taste like green beans? ›
The long bean is also known as the long-podded cowpea, asparagus bean, snake bean, or Chinese long bean. They have a very pronounced flavor and have a distinctly beany taste, and are not sweet like the green bean. Long beans work best briefly steamed, stir-fried, or braised, but also hold up well when added to stews.
What are those green beans called? ›
Often referred to as just green beans, this type also goes by the names string beans and snap beans.
What is bean curd Chinese dish? ›
Bean curd, also commonly known as tofu, is made from ground, pressed soybeans and has been eaten for over 2,000 years. It comes in a number of different forms that are commonly used in Chinese, Japanese, Korean, and Southeast Asian cuisine.
What do green beans mean in Chinese culture? ›
Eating long beans to symbolize a long life is a hallmark of Chinese New Year. These beans can be found in well-stocked grocers and most Asian markets. They often go by other names, including asparagus beans, yard-long beans and snake beans. But whatever you call them, they basically look like really long green beans.
What is inside oyster sauce? ›
Traditionally, oysters are slowly simmered in water until the liquid caramelizes into a viscous, dark black-brown sauce. But to speed up the process, some commercialized versions are instead made with oyster extracts, plus salt, sugar, corn starch and caramel coloring.
