Pan Fried Green Beans {Easy Tasty 干煸豆角}

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Pan Fried Green Beans with freshly minced garlic, ginger slices, and a splash of light soy sauce is naturally delicious. A perfect side dish to pair with meat, poultry, or seafood.

Now you can make this in an easy and healthy style.

Ingredients:

You will need green beans, fresh garlic, ginger, cooking oil, a pinch of salt, and a splash of light soy sauce.

How to make Pan Fried Green Beans from scratch?

1. Wash and rinse green beans, trim both ends and cut into halves if needed

I usually mince the garlic using a compact food processor. It does such a wonderful job producing finely minced garlic, an ingredient I frequently use in many of my recipes. Pan Fried Shrimp, Mashed Potatoes, Mongolian Beef {P.F. Chang’s Style}, just to name a few.

2. Blanch the green beans before pan frying

Fill a large stockpot (8 Qt.) with about 75% water, cover it with a lid and bring it to a boil. Add the cleaned and trimmed green beans into the pot.

Stir gently using a bamboo spatula with a long handle, cover the lid and wait for it to resume boiling. Once it reaches boiling point again, turn the heat to simmer and cook for 5 minutes.

Following the 5 minutes simmer, turn off the heat, uncover the lid, and then remove the blanched green beans from the pot using a spider skimmer.

Place the blanched green beans onto a plate, gently turn to let out the steam.

3. Pan-Fry Green Beans

Heat a hard-anodized fry-pan on medium-high for 2 minutes, and then add oil, ginger and minced garlic, and blanched green beans.

Fold and turn the green beans for 3 minutes using a slotted turner, add a splash of light soy sauce, continue to fold and turn for another 1 minute.

All done! Pair it with a main dish for a tasty and healthy dinner.

Pan Fried Green Beans Frequently Asked Questions:

How to make tasty green beans?

It is the key to blanch the green beans before cooking in a large pot of boiling water. A pot that is at least 8 quarts in terms of capacity.

We want to strike an optimal balance of softening the green beans while maintaining as much as possible of its firm bite texture and bright green color. The answer to that is to cook relatively fast via the blanching method. A large body of boiling water will ensure relatively quicker cooking.

Should I steam green beans before sauteing?

I recommend you blanch the green beans first. Blanching in boiling water softens green beans quicker while maintaining a firm bite texture and the bright green color.

Another benefit of using the blanching method is that blanched green beans require very little oil to cook. They are moist and soft. Therefore, instead of sauteing, I recommend pan-fry blanched green beans using very little oil. This way, it also tastes more refreshing.

What can I add to the green beans for a more satisfactory flavor?

Minced fresh garlic and ginger, along with a splash of light soy sauce work like magic with blanched green beans.