Asian bean green recipe

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The method used for cooking these green beans is called dry-frying but in reality it is just about cooking them in a hot wok until they have the texture of being deep fried. Much less oil is used and wasted and the outcome is absolutely delicious. Plus even with the cooking ahead of time, within 10 minutes these green beans are completely done and ready to eat.

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Estimated values based on one serving size. Really happy with the result! Pretty easy to make.

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A Pork Stir Fry with Green Beans that packs an amazing flavour punch for something with so few ingredients! Chopped green beans cooked over high heat until blistered, then stir fried with a spicy intense flavoured sauce and pork. It packs a similar flavour punch, and it still has the signature charred green beans, but I pick up everything from the supermarket.

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Just about every Asian restaurant you go to will have some variation of crunchy green beans. Some are heavy on the garlic. Some are covered in sesame seeds.

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Quick, delicious Chinese Garlic Green Beans are a family favorite — just like takeout green beans but so much better! When I know a restaurant has particularly good green beans, I could make an entire meal out of just those!!! And Chinese Garlic Green Beans are one of the easiest things to make at home — and just about the only green bean preparation my kids will eat without much fussing.

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No more boring side dishes for our dinner! These Roasted Asian Green Beans will go with almost any meal. Steak, chicken, fish, you name it! These beans are roasted.

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This is the popular Chinese restaurant dish featuring stir-fried green beans. It comes from the Szechuan region in western China, and like many Szechuan dishes, is highly seasoned. This makes them extra tender.

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This popular Szechuan dish is a staple at many Chinese restaurant buffets. What makes it characteristic of Szechuan cooking is not only the added spice but also the technique of dry-frying. The idea is to dehydrate the green beans, concentrating the flavor and making them nice and crispy and somewhat charred. The resulting wrinkled exterior creates little nooks and crannies, perfect for holding in the sauce, allowing you to use less and letting the vegetable take center stage.

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