CHINESE STYLE GREEN BEANS WITH GARLIC

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake while tamari is gluten-free.

vegetable oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier with higher smoke point, while canola is more affordable.

Rinse 24 ounces of fresh green beans and pat them dry completely.

Select thin green beans without big seeds.

Peel the garlic using a garlic peeler for convenience, or use organic minced garlic from a jar if preferred.

Chop the garlic into small pieces until the desired consistency is reached.

Heat a wok over medium-high heat and add vegetable oil until shimmering.

Cook the green beans in small batches in the hot oil until they start to blister, then remove them from the wok.

Pour off all the oil except for about 1 tablespoon left in the pan.

After letting the pan cool for about 2 minutes, add a small amount of garlic to check if it browns quickly, then add the rest of the garlic.

Cook the garlic on the residual heat of the pan to avoid burning it, stirring occasionally until soft.

Add the cooked green beans back into the pan with the garlic and toss them together.

Season with salt to taste, adjusting as necessary, and give it a final taste check.

Plate the green beans, ensuring they are bright in color and have a nice snap when broken.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens