The Trick to Making the PERFECT Green Bean Stir Fry
Have you ever experienced green beans that smell like freshly-mown grass with a tough texture? That’s because they are undercooked, and the seasonings didn’t infuse into the green bean. The trick is to cut the green beans open so they cook faster and the seasonings can infuse deeply. Your green beans will come out with that soft, tender, yielding texture and taste ten times better!
- Push all the green beans through the tool and split them in half. If you don't have this tool, cut the green beans open using a knife.
- Cut the red-dried chilies open and discard the seeds. Set it aside.
- In a sauce bowl, combine the soy sauce, soybean paste, oyster sauce, and water.
- Add oil to the wok. Doesn’t need to wait for the oil to get hot. Just directly add in the red dried chilies, diced garlic, and ginger. Stir over medium heat for a minute or until fragrant.
- Add the green beans and continue to mix for a couple of minutes. Turn the heat to medium-low and pour in the sauce. Let it cook in that delicious sauce for a few minutes to allow the seasoning to be infused into the green beans.
- Turn off the heat when the green beans are soft and playable. Serve as a side dish.