Kasu
February 2nd, 2009, 10:17 PM
Growing up we used to always go to this Szechuan Chinese restaurant. They had alot of amazing dishes, however the Gan Bian String Benas were always a huge favorite with everyone that we went with. My mother tried for years to figure out how to make them like they did at the restaurant. She came close, but they never quite had the same texture as the ones we ate at our favorite chinese spot.
Luckily, we have the internet now, and I have found what appears to be a pretty darn close replication of this masterpieces of string beans. I eat these a couple times a week now (even as a complete dinner meal...hello low calories!)
Ingredients
• 1 lb green beans, haricots verts or Chinese longbeans (I normally just use normal store bought string beans)
• 1 tablespoon garlic, chopped (have to use fresh)
• 1 tablespoon ginger, chopped (you have to use fresh ginger...there is no substitute)
• 2 scallions (spring onions, green onions), white parts only, finely chopped
• 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
1.First step is to prepare all the ingredients. chop up the ginger, garlic and scallions and wash/break the ends of the string beans. Then use a very small bowl to mix the soy, sugar, salt and pepper.
2. Heat a Wok if you have it, or a frying pan with the 2 tablespoons of oil. You want to heat the oil on close to high, just enough to barely get a small amount of smoke from the oil. You can royally screw this up if you let the oil get too hot, or not get the oil hot enough. I have a gas stove, and found that getting the oil hot fast enough was a huge difference from a electric range.
3. Soon as the oil is hot enough, throw in the green beans (nothing else at this point). You are basically "dry frying" the green beans solo. Cook 5 to 7 mins. Toss around often to ensure you are getting a even browness on all the green beans. (if they arent getting brown after a few mins, then the oil is not hot enough and the dish wont taste right).
4. Remove the green beans and drain in the sink
5. Reduce the heat to medium on your wok or frying pan, add a tad bit of oil
6. Add the aromatics (ginger, garlic, scallions). Cook for 2 mins, ensure you don't burn, add the chili paste and cook 1 more min.
7. Turn off the burner and move to a cold burner, quickly add string beans and sauce. Toss all ingredients together.
8. Quickly transfer to a serving plate, toss ingredients together again to ensure everything is mixed well.
Enjoy!
If you cooked them right, they are cooked, however still "crispy" and exploding with flavor.
Ive found the failures on this dish are normally "over seasoning" or overcooking the green beans so they don't have that crispyness.
Luckily, we have the internet now, and I have found what appears to be a pretty darn close replication of this masterpieces of string beans. I eat these a couple times a week now (even as a complete dinner meal...hello low calories!)
Ingredients
• 1 lb green beans, haricots verts or Chinese longbeans (I normally just use normal store bought string beans)
• 1 tablespoon garlic, chopped (have to use fresh)
• 1 tablespoon ginger, chopped (you have to use fresh ginger...there is no substitute)
• 2 scallions (spring onions, green onions), white parts only, finely chopped
• 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
1.First step is to prepare all the ingredients. chop up the ginger, garlic and scallions and wash/break the ends of the string beans. Then use a very small bowl to mix the soy, sugar, salt and pepper.
2. Heat a Wok if you have it, or a frying pan with the 2 tablespoons of oil. You want to heat the oil on close to high, just enough to barely get a small amount of smoke from the oil. You can royally screw this up if you let the oil get too hot, or not get the oil hot enough. I have a gas stove, and found that getting the oil hot fast enough was a huge difference from a electric range.
3. Soon as the oil is hot enough, throw in the green beans (nothing else at this point). You are basically "dry frying" the green beans solo. Cook 5 to 7 mins. Toss around often to ensure you are getting a even browness on all the green beans. (if they arent getting brown after a few mins, then the oil is not hot enough and the dish wont taste right).
4. Remove the green beans and drain in the sink
5. Reduce the heat to medium on your wok or frying pan, add a tad bit of oil
6. Add the aromatics (ginger, garlic, scallions). Cook for 2 mins, ensure you don't burn, add the chili paste and cook 1 more min.
7. Turn off the burner and move to a cold burner, quickly add string beans and sauce. Toss all ingredients together.
8. Quickly transfer to a serving plate, toss ingredients together again to ensure everything is mixed well.
Enjoy!
If you cooked them right, they are cooked, however still "crispy" and exploding with flavor.
Ive found the failures on this dish are normally "over seasoning" or overcooking the green beans so they don't have that crispyness.