Chinese Restaurant Style SautÉed Green Beans Recipes

Steps:

• Heat the oil and 1 tablespoon butter in a large skillet over medium heat. Add the garlic and cook until fragrant, about 1 minute. Add the green beans, then season with salt and pepper and stir to combine.
• Add the stock, then bring to a simmer and cover the skillet. Cook until the green beans are bright green and just slightly tender, about 5 minutes. Uncover the skillet and cook until the liquid evaporates and the green beans are tender, 10 minutes more. Stir in the lemon juice and remaining tablespoon butter and season with additional salt and pepper.

Steps:

• 1. Combine the soy, honey and 1 tablespoon water in a small dish and set near the stove. Set a shallow serving dish near the stove also. 2. in a 10 inch straight sided saute pan, heat the butter with the oil over medium-high heat. When the butter is melted, add the green beans and 1/2 teaspoon salt and toss with tongs to coat well. 3. Cook, turning the beans occasionally, until most are well browned, shrunken and tender, 7 to 8 minutes. Note that the butter in the pan will have turned dark brown. 4. Reduce the heat to low, add the garlic and cook stirring constantly with a heatproof rubber spatula, until the garlic is softened and fragrant, 15 to 20 seconds. 5. Carefully add the soy mixture. Cook, stirring until the liquid reduces to a glazey consistency that coats the beans, 30 to 45 seconds. 6. Immediately transfer the beans to the serving dish, scraping the pan with the spatula to get all of the garlicky sauce. Let sit 2-3 minutes for flavors to develop and serve.

Steps:

• Bring a pot of water to a boil, season with salt and add the green beans. Boil 1 minute, drain and rinse with cold water, then place on a kitchen towel to dry thoroughly. (If vegetables aren't dry when you add them to the hot wok or pan, they will splutter and braise instead of stir-frying.) Place within reach of your wok or pan.
• Combine the soy sauce and wine or sherry in a small bowl or measuring cup and place within reach of your wok or pan. Place the garlic, ginger and red pepper flakes in another small container near the burner.
• Heat a 14-inch flat-bottomed wok or a 12-inch skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in the oil by adding it to the sides of the pan and swirling the pan. Add the garlic and ginger, stir-frying for no more than 10 seconds, and then add the green beans. Toss together, then add the soy sauce and sherry and stir-fry for one to two minutes, until the beans are crisp-tender. Remove from the heat and serve.

Steps:

• Wash beans, trim ends and remove strings.
• Arrange beans in a vegetable steamer (or a colander that will sit nicely in saucepan), and place over boiling water.
• Cover and steam 5 minutes.
• Drain and plunge into cold water, drain again.
• Coat a large nonstick skillet (or wok) with cooking spray or peanut oil and heat until hot.
• Add gingerroot and garlic and saute 30 secs.
• Add beans, saute 5 minutes.
• Combine 2 tablespoons water and remaining 5 ingredients.
• Stir well.
• Add to beans, cook 30 seconds or until thoroughly heated, stirring constantly.