This is the popular Chinese restaurant dish featuring stir-fried green beans. It comes from the Szechuan region in western China, and like many Szechuan dishes, is highly seasoned.
The secret to making Chinese green beans is a cooking technique called 鈥渄ry-frying'; (gan bian) 鈥?frying the green beans until the skin starts to ';pucker'; and turn brown. This makes them more tender and less crunchy. You can use prepare this dish using green beans (also called string beans or snap beans), haricots verts, or Chinese longbeans (pictured in the photo). Serves 4.
Ingredients
鈥?1 lb green beans, haricots verts or Chinese longbeans
鈥?1 tablespoon garlic, chopped
鈥?1 tablespoon ginger, chopped
鈥?2 scallions (spring onions, green onions), white parts only, finely chopped
鈥?1/2 teaspoon chili paste
鈥?1 tablespoon dark soy sauce
鈥?1/2 teaspoon sugar
鈥?1/4 teaspoon salt, or to taste
鈥?Pepper to taste, optional
鈥?2 tablespoons vegetable or peanut oil for stir-frying, or as neededChinese green bean recipe?
was this it? emeril remember he made three different versions of green beans. here they are i bet it's one of these i just don't know which one okay you can figure out which one that matches to what you said in the recipe.Szechwan Long Green Beans Recipe courtesy Emeril Lagasse
Show: The Essence of Emeril
Episode: Chinese Vegetables
1 tablespoon peanut oil
4 ounces mild red chilies
2 tablespoons minced garlic
1 pound long green beans, blanched
1/4 cup oyster sauce
1/4 cup water
1 tablespoon chopped parsley
Emeril's Essence seasoning, recipe follows
In a wok heat the peanut oil. When the oil is hot, saute the chilies and garlic. Add the blanched beans. Stir in the oyster sauce and water. Stir fry for 2 to 3 minutes. Season with black pepper. Mound the green beans in the center of a platter. Drizzle any remaining sauce over the top. Garnish with parsley and Essence.
Emeril?s ESSENCE Creole Seasoning (also known as Bayou Blast) 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried oregano 1 tablespoon dried thyme
Combine all ingredients thoroughly. Yield
Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Emeril's Favorite Chinese Green Beans Recipe courtesy Emeril Lagasse, 2002
Show: Emeril Live
Episode: Bustin' with Beans
6 ounces ground pork
4 1/2 teaspoons soy sauce, plus 3 tablespoons
1/2 teaspoon Essence, recipe follows
1/4 cup dried shrimp
1/2 cup hot water
1/4 cup vegetable oil
1/2 pound Chinese long beans, stem ends trimmed, cut into 3-inch lengths
1 tablespoon minced garlic
2 tablespoons hoisin sauce
1 teaspoon sesame oil
1/4 cup lightly toasted white sesame seeds
1 1/2 teaspoons sri racha (roasted garlic-red pepper puree)
1/4 teaspoon red pepper flakes
In a bowl, combine the pork, 4 1/2 teaspoons of the soy sauce, and Essence. Toss to coat and let sit for 10 minutes.
In a separate bowl, combine the shrimp and water. Let sit for 15 minutes. Drain and roughly chop.
In a large saute pan or skillet, heat the oil over high heat. Add the beans and shallow fry until wrinkled, stirring, about 6 minutes. Remove and drain on paper towels. Remove all but 1 tablespoon of the oil and add the pork mixture and stirring constantly, cook until brown, 1 to 2 minutes. Add the garlic and cook, stirring, for 10 seconds. Add the chopped shrimp, greens beans, hoisin, remaining 3 teaspoons of soy sauce, sesame seeds, sri racha, and red pepper flakes. Stir to coat, and cook for 1 minute.
Remove from the heat and serve immediately.
Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Twice Fried Green Beans c.1997, M.S. Milliken %26amp; S. Feniger, all rights reserved
1 1/2 pounds green beans
3 cups peanut oil for deep-frying, plus 3 tablespoons for stir-frying
2 scallions, chopped
2 cloves garlic, minced
2 tablespoons minced soaked dried shrimp
2 tablespoons water
1 tablespoon soy sauce
1 teaspoon sugar
Salt and freshly ground black pepper
Heat 3 cups of the peanut oil in a large pot to deep-fry temperature (350 degrees F), and fry the beans in batches until tender but still crisp, 2 to 3 minutes. Use a slotted spoon to transfer beans to paper towels to drain.
Heat the remaining 3 tablespoons oil in a wok or large skillet. Add the scallions and garlic and cook just long enough to release the aromas, about 1 minute. Add the shrimp and green beans and mix well to coat the beans. Stir in the water, soy sauce, sugar, salt and pepper, and cook for another 1 to 2 minutes, tossing to heat through. Serve immediately.
there you go I hope that helped with you finding the right recipe you have for your asian adventure good luck cooking it. in one of emeril's recipe you can leave the shrimp optional if you're allergic to seafood
Hmmm, this one sounds similar:
http://vegetarian.about.com/od/sideveget鈥?/a>
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