You know those amazing green beans that you can find on most Chinese buffets anywhere you go? The ones that are slightly crunchy yet fully cooked with a light sauce that is out of this world? Well, those are my faves. I make a bee line straight to the beans every time I go and pile them sky high til they are falling off my plate on the walk back to my table.
I haven't always loved them so. In fact, it was my sister-in-law, Joicey Poo, who introduced them to me for the first time many many years ago. All three of us Holden girl wives went on a little weekend retreat to a women's conference with our mother in law and my mom. Now, I have always loved Joice from the start but two things made me wonder about her that weekend. First, she went on this retreat on her way home from her honeymoon! She hadn't even been home yet and she piled in with us…all the women in her new family she inherited 5 days earlier…and off we went 4 hours away for 2 nights. And secondly ….when we went out to eat that night for Chinese, out of all the yummy deep fried stuff covered in amazing sauces she comes back with a plate full of green beans. Green beans!?? I couldn't imagine? She chose green beans over sweet and sour chicken?
Well ironically, years later when I finally tried them myself when I was on a diet and needed to cut back on the fried biscuits dipped in sugar, I discovered what Joicey-Poo has known all along. Those green beans are the bomb diggity. I can't get enough of them when I go. (those and the coconut macaroons but lets not talk about those.) So this started my quest in trying to figure out how to make them at home. And I'm happy to say that Nick finally figured it out for me and now I'm gonna share this happy news with y'all.
First you got to start off with fresh green beans.
This is a must if you want them perfectly cooked yet still slightly crunchy.
I recommend cutting the tips off the beans but you don't have to.
I didn't in these pics but have started doing that the last several times I cooked them.
Now…hold on to your black yoga pants.
Here are the secret ingredients to that light sauce that makes them taste sooo good.
Oyster sauce and honey.
Now don't tune out if you think the word oyster is just disgusting and that any kind of sauce made from it must be from the devil. I'm telling you, it's good stuff. It doesn't taste like you're eating oysters. I'm not a huge oyster fan myself but love cooking with this stuff. It's just a super rich and wonderful flavor that you need to have in your life. We have begun to use in a lot of our dishes. And when you add the honey, the two flavors come together perfectly.
Now I'm not a measurer when I'm cooking. I just do it by taste and looks. This is why I don't put recipes on here much. I realize that frustrates some of you. It does my girls too and that's why they now call their daddy when they want a recipe because he's so good with details. Me, not so much.
I start with some olive oil. It barely covers the bottom of the pan…like just enough to coat the beans when I toss them around. (sometimes I use a little sesame oil with it but it's not necessary if you don't already have any) I mince two toes of garlic and throw that in there with the green beans. I stir them and add salt and a little garlic powder. ( we like garlic)
After they have cooked for a few minutes and start to lose that raw bean taste. ( you will have to sample a few as you cook), then I drizzle the oyster sauce and honey. I have no idea how much to tell you. Drizzle enough that all the beans are covered once you stir them up. More oyster sauce than honey.
Now just keep stirring these on med to high heat until the beans are the right texture for you.
Some people like them crispy. Some like them cooked down a little more.
Then serve them up while they are nice and hot.
I can honestly say I've almost eaten my weight in these beans.
Which is better than the Flaming Hot Cheetos that I used to consume in the same matter.
I hope you enjoy them as much as I do!
Happy Friday! I hope you have a great weekend.
FAQs
Take Temperatures
Hot foods should be kept at an internal temperature of 140 °F or warmer. Use a food thermometer to check.
What is green beans in Chinese? ›
四季豆 : green bean, Fre... : sì jì dòu | Definition | Mandarin Chinese Pinyin English Dictionary | Yabla Chinese.
What are four season beans? ›
What is the Chinese name for green beans? We call green beans 四季豆, which means four season bean or year bean! It's the most common name for this bean in the southern region of China.
How do you know when green beans are cooked enough? ›
So the next time you're boiling green beans, take a moment to taste one before declaring them cooked. If they taste more like grass than vegetable, give them another minute or two in the pot. Same thing for any other vegetable you're eating cooked.
Should you rinse canned green beans before cooking? ›
Unless the recipe tells you to keep the canned beans in their liquid, you should drain your can and give the beans a good rinse before using. This will improve the flavor and texture of your finished dish. Open your cans of beans using a can opener. There may be sharp edges from opening the can.
What are the different types of Chinese green beans? ›
- Description - Yard-long (Asparagus bean), Vigna sesquipedalis pods may be 10-20 inches long but customers prefer them 10-12 inches in length and pencil-size. ...
- Adzuki (Winged bean) bean pods are shorter tan green beans, borne in clusters. ...
- Fava bean (Dow Fu) Ficia faba is not a true bean but is related to pea or vetch.
Just as Indian vegetarian food depends a lot on lentils and pulses, the Chinese pantry cannot do without beans. Red beans, green beans, soybeans, black beans, speckled beans - even beans with "eyebrows". We eat these so often they have become forgotten, part of the background of everyday home-cooked food.
Can you eat Chinese green beans raw? ›
Chinese long beans (also called Chinese green beans, yard-long beans, and chopstick beans) are a staple vegetable in much of Southeastern Asia. While they can be eaten raw, they're often thrown in stir-fries, curries, and omelettes.
How to make beans taste good? ›
Those aromatics in the pot will revolutionize the beans' final flavor. The aromatics I tend to use are onions, carrots, garlic, and celery, and then heartier, woodsy herbs, like rosemary, sage, and thyme, which marry beautifully with the earthy-sweet flavor of beans.
How do you get the most flavor out of beans? ›
A few items I reach for when making beans are: cumin, onions, garlic, bay leaves, chipotle peppers in adobo, bell peppers, poblano peppers, spicy chili peppers of any kind, cilantro, coriander, paprika, liquid smoke, celery, vegetable stock, black pepper, salt and lime juice.
There's a myth out regarding beans and salt — specifically, that you should never salt your beans before cooking because the salt keeps them from cooking through. That's just not true. You can add salt to your bean pot at the beginning of cooking, and your beans will be better seasoned for it.
How to season beans with no meat? ›
A few items I reach for when making beans are: cumin, onions, garlic, bay leaves, chipotle peppers in adobo, bell peppers, poblano peppers, spicy chili peppers of any kind, cilantro, coriander, paprika, liquid smoke, celery, vegetable stock, black pepper, salt and lime juice.
What is the difference between string beans and green beans? ›
Green beans and string beans are one and the same, but the "string" term is, for the most part, outdated. Green beans used to have characteristic fibrous "strings" running down the length of the pod that had to be removed bean by bean, just like snap peas.
What temperature should buffet food be kept at? ›
Hot foods should be held at 140°F or warmer. On the buffet table, keep hot foods hot with chafing dishes, slow cookers and warming trays. Cold foods should be held at 40°F or colder. Keep foods cold by nesting dishes in bowls of ice.
What temperature must vegetables for a buffet be heated to before they are placed in hot holding equipment? ›
Vegetables for a buffet must be heated to 140 °F or warmer before they are placed in hot-holding equipment. Hot dishes are kept at the proper presentation and food-safe storage temperatures for a long time with the help of hot holding devices.
What is the lowest temperature green beans can tolerate? ›
Beans need 70 to 80 days of moderate temperatures to be able to grow and harvest a good crop. Nights should not fall below 40 degrees and daytime temperatures should be between 70 and 90 degrees.
What temperature should beans be held at? ›
Minimum internal temperature of 135℉ (57℃) applies to: Commercially processed, ready-to-eat-food that will be hot-held for service (cheese sticks, deep-fried vegetables). Fruit, vegetables, grains (rice, pasta), and legumes (beans, refried beans) that will be hot-held for service.
