Ingredients
Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.
Serves 4
Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.
Beans
Seasoning
Equipment
Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; heavy frying pan; spatula; heatproof spoon; spatula.
Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.
Steps
Dry · About 5 min
- Wash and dry beans from 500 g green beans, trimmed, 30 ml neutral oil thoroughly.
Fry · About 12 min
- Heat its oil in a wide pan. Fry beans over medium-high heat for 10–12 minutes, turning until wrinkled and tender.
Check: Look for this result: wrinkled and tender.
Season · About 2 min
- Add 15 g garlic, chopped, 10 g ginger, chopped, 20 g preserved mustard greens, 15 ml soy sauce, 5 g sugar, ½ tsp chili flakes; stir-fry 2 minutes. Beans must be cooked through, without a raw crunch.
Tips
- Dry beans thoroughly before putting them in hot oil.
- Use the texture and doneness checks in the method; cooking times depend on your pan and heat.
Substitutions
- Use fresh chopped chili instead of chili flakes.
Storage
- Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
- Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
Make ahead
- Prepare the measured ingredients for Dry-Fried Green Beans one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.
FAQ
What matters most when making Dry-Fried Green Beans?
Dry beans thoroughly before putting them in hot oil.
What can I substitute in Dry-Fried Green Beans?
Use fresh chopped chili instead of chili flakes.
Can I prepare Dry-Fried Green Beans ahead?
Prepare the measured ingredients for Dry-Fried Green Beans one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.
Food safety references
FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating
