Green beans, also known as yardlong beans, are one of the vegetables abundant in summer. Their pods are long and tube-like, crisp yet tender, and commonly come in white or green varieties. Young pods are thick and fleshy, crispy when stir-fried, and can also be blanched for salads or pickling. Green beans contain various vitamins and minerals. Let's explore some home-style methods for stir-frying green beans.
Eggplant Stir-Fried with Green Beans
Main Ingredients
Green beans, eggplant
Secondary Ingredients
Oil, oyster sauce, garlic, red chili peppers, soy sauce, salt
Preparation Steps
1. Prepare all ingredients: wash the eggplant and cut into strips; clean the green beans, remove the tough strings, and cut into 8 cm lengths; slice the red chilies and chop the garlic.
2. Pour a generous amount of oil into a wok, heat to about 70% hot, then add the eggplant and fry until softened.
3. Remove the eggplant and drain off the oil. Continue by frying the green beans until their surface wrinkles and they are cooked through, then remove and drain the oil.
4. Discard excess oil, leaving a little in the wok. Add the red chili peppers and garlic slices and stir-fry to release their fragrance.
5. Add the fried eggplant and green beans, stir-fry with oyster sauce, soy sauce, salt, and a small amount of water until evenly coated.
6. Stir-fry over high heat until the sauce has thickened.
Garlic-Scented Chicken Shreds with Green Beans
Main Ingredients
Chicken breast, green beans
Secondary Ingredients
Oil, salt, dark soy sauce, onion, light soy sauce, garlic, sesame oil
Preparation Steps
1. Clean the green beans and cut into segments; shred the chicken breast; slice the onion and garlic.
2. Pour an appropriate amount of oil into a wok, heat, and stir-fry the onions and garlic until fragrant.
3. Add the chicken shreds and stir-fry evenly, add a bit of dark soy sauce for color, then add an appropriate amount of salt and boiling water and stir-fry until evenly coated.
4. When the water boils, add the green bean segments and an appropriate amount of light soy sauce, stir-fry until evenly coated.
5. When the sauce in the wok is nearly dry, add the garlic slices, drizzle with sesame oil, stir-fry until evenly coated, and serve.
Pork Shred Stir-Fried with Green Beans
Main Ingredients
Green beans, lean pork, bell pepper
Secondary Ingredients
Oil, salt, garlic, cornstarch, light soy sauce
Preparation Steps
1. Clean the green beans and cut into segments; shred the meat; julienne the bell pepper; slice the garlic.
2. In the pork shreds, add an appropriate amount of cornstarch and light soy sauce, mix well, and marinate for a while.
3. Pour an appropriate amount of oil into a wok, heat, add the garlic slices and stir-fry until fragrant, then add the pork shreds and continue to stir-fry.
4. When the pork shreds are about 70% cooked, set aside for later use. Clean the wok, add an appropriate amount of oil, heat, then add the green beans and garlic slices and stir-fry until just cooked.
5. Add the stir-fried pork shreds to the green beans, season with an appropriate amount of salt and monosodium glutamate, and continue to stir-fry until fully flavored.
6. Add the bell pepper and stir-fry evenly.
Dry-Fried Green Beans
Main Ingredients
Green beans, ground pork
Secondary Ingredients
Oil, salt, light soy sauce, spicy vegetable relish, dried chili peppers, Sichuan peppercorns, scallions, garlic, ginger
Preparation Steps
1. Prepare all ingredients: clean the green beans and cut into segments; slice the ginger and garlic.
2. Pour an appropriate amount of oil into a wok, heat, add the dried chili peppers and Sichuan peppercorns, stir-fry until fragrant, then remove them.
3. Add the cleaned green beans to the wok, stir-fry over low heat for about 8 to 10 minutes until the skin wrinkles, move the beans to one side, and add the minced garlic and ginger to stir-fry until fragrant.
4. Add the spicy vegetable relish and stir-fry until fragrant, then add the ground pork and continue to stir-fry until it changes color.
5. Mix all ingredients evenly, add an appropriate amount of light soy sauce and salt, continue to stir-fry, then add an appropriate amount of monosodium glutamate, stir-fry, drizzle with sesame oil, and serve.