I need the recipe for CHINESE GARLIC GREEN BEANS...the kind served at the chinese restaurants!?

Question

I know they have been called spicy garlic green beans, but id rather eat them without the spicy peppers. I know if its made right, it supposed to be very CRISPY AND GARLICKY......so if you are chinese or you know how to make this the right way, without the chili peppers, please post the recipe....I don't trust the ones on the net since there aren't any photos...so if you are chinese, please let me know! thank you!

Answer 1

Chinese-Style Green Beans Stir-Fry

1 lb. fresh green beans

1-2 teaspoon oil

1 teaspoon peeled, minced ginger root or 1/2 tsp. ground ginger

1 clove garlic, mined

1 tablespoon soy sauce

1/2 teaspoon brown sugar

2 teaspoon cornstarch

1/2 cup water

Wash beans; trim ends and remove strings. Boil beans for 5 minutes. Drain and plunge into cold water; drain again.

Coat a large nonstick skillet or wok with cooking spray and add oil. Place over medium-high heat.

Add ginger and garlic and sauté 30 seconds.

Add beans and other ingredients, except water and cornstarch.

Turn beans often to coat.

Combine cornstarch in water and add to beans, stirring often.

Cook until beans are well coated, but still snap tender, not soft cooked.

Serves 4

Answer 2

Oh, but the chili peppers are the best. Well, pretty much heat up some oil (enough to coat pan), fry up garlic (the more the merrier) and then saute the green beans as fast as you can. To help them cook faster, you could break them in half, but leaving them long looks nicer. Add some salt at the end. Unfortunately, restaurants use a LOT of oil; keep that in mind.

Answer 3

1.5 lbs green beans
2 Tbl dry sherry
3-4 cloves garlic, minced
2-3 tsp ginger, minced
1/2 cup chicken-flavored stock
2 T soy sauce
1 T sherry
couple drops sesame oil
1 - 2 tsp cornstarch
4 scallions, sliced

Blanch green beans in boiling water for 3 minutes. Drain, run under cool water to stop cooking and pat dry.

Heat wok over medium high heat. Add sherry, garlic and ginger. Stir for a few seconds. Add green beans and stir for a minute. Add stock, soy sauce, sesame oil. Combine sherry and cornstarch. Add to wok. Stir.
Reduce to simmer and cook for another 3 minutes until sauce is thickened. Stir in scallions and serve.

Answer 4

not sure but I would try cooks.com or maybe foodnetwork.com