These Chinese restaurant-style Garlic Green Beans is everyone’s favorite side dish – and best part is, it’s incredible easy to make with just a little technique!
I like to keep them long but if you prefer to cut them shorter, that’s fine too!
I give them a rough chop (vs a mince) so they have less of a chance of burning in the oil.
My favorite neutral oil is avocado oil, but you can also use canola or vegetable oil! I don’t use olive oil when cooking Chinese food for two reasons: 1. It has a low burning point and 2. I find that the flavor profile does not usually go with the dish.
FRYING IN OIL
- TEMPERATURE IS KEY
- Do not let your frying oil drop below 325-350F when frying! I highly recommend you use a thermometer to keep an eye on the temperature. If you see it dropping below 325F, fry your green beans in batches. Frying at a low temperature will result in too much moisture (AKA SOGGY & OILY!)
- TIME IS KEY
- Make sure to cook them in oil for 1 minute MAX – if you cook them for longer than 1 minute, they will also become soggy & oily. 🙁
Garlic Green Beans
- 12 oz green beans washed and trimmed
- 8 cloves garlic chopped
- kosher salt to taste
- 2 cups neutral oil for frying; I used avocado oil
- Prep your green beans by trimming off the stems, then pat dry of any excess water (this will reduce splattering when dry frying).
- Heat 2 cups of avocado oil to 350F, then add your green beans straight to the oil for 1 minute until they become blistered. Fry in batches if needed to ensure your oil temp remains above 300F. Set aside and drain once all green beans are cooked.
- In a pan over high heat, fry your garlic in 1 tbsp of avocado oil for 15 seconds. Add your green beans along with kosher salt and stir fry for 30 seconds until mixed thoroughly. Enjoy!