Why you’ll love this recipe
- The “Dry-Fried” Texture: Deep-frying the beans until wrinkled creates a tender, meaty texture that absorbs the garlic sauce far better than steaming.
- Umami Bomb: The combination of a massive amount of garlic and oyster sauce creates a rich, savory coating that makes these highly addictive.
- Better than Takeout: You get that iconic blistered skin and intense garlic aroma that is usually only found in professional high-heat woks.
Key Ingredients
- String Beans: Deep-frying these until the skin “blisters” is the secret to the dish’s signature look and concentrated flavor.
- Double Garlic: Using 2 tablespoons of minced garlic ensures that every bean is physically coated in aromatic bits.
- Oyster Sauce & Sugar: This duo creates a sticky, savory-sweet glaze that clings perfectly to the wrinkled surface of the beans.
✅Quick Tips: Make sure your green beans are 100% dry after washing; any surface moisture will cause dangerous oil splattering during the deep-fry stage.
Key Steps
- #1: Blister the Beans. Deep fry in hot oil until the beans look “wrinkled”—this is the most important step for texture.
- #2: Aromatics First. Sauté the garlic until fragrant but not brown to ensure the flavor is sweet and not bitter.
- #3: High Heat Glaze. Toss the beans back in and stir-fry rapidly on high heat to bind the sauce to the blistered skins.
Quick and Easy Garlic String Beans
Deep-fried green beans stir-fried with savory minced pork, aromatic garlic, and dried red chilies.
Ingredients:
Instructions
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Heat a pot of oil until hot.
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Deep-fry the green beans for about 5 minutes until wrinkled.
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Remove and set aside.
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In a wok or pan, sauté the minced garlic, and add in the green beans. Then add oyster sauce and a pinch of salt.
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Add the garlic and dried red peppers.
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Stir and serve!
Dry Fried Green Beans, Sichuan String Beans, Garlic Green Beans with Pork
