Stir – Fried Green Beans Seasoned With Fried Garlic Recipe

Prepare and fry garlic

Peel and very thinly slice 8 garlic cloves. Place 1 cup neutral oil in a small saucepan and heat over medium-low until it reaches about 275–300°F (light shimmering, small bubbles). Add sliced garlic in a single layer and fry, stirring or agitating pan occasionally, until golden brown and crisp, about 3–5 minutes. Watch carefully to avoid burning; remove garlic with a slotted spoon to a paper-towel-lined plate to drain and cool. Reserve the garlic oil by straining into a heatproof bowl and discarding solids left in the pan (or keep small bits if you like extra crispiness).

Optional shallot and chili

If using shallot, thinly slice and fry in the same garlic oil for 2–3 minutes until lightly golden; remove and drain with the garlic. If you want a touch of heat, add 1 tsp red pepper flakes to the hot oil briefly (10–15 seconds) then remove; this flavors the oil. Reserve both crispy shallot and garlic separately if you want both textures.

Trim the stem ends of 1 lb green beans and rinse. Pat dry thoroughly — dry beans will blister better in the pan and will not steam.

Parboil (optional for thicker beans): bring a pot of salted water to a boil and cook beans 1–2 minutes until they brighten and soften slightly. Immediately transfer to an ice bath to stop cooking, then drain and pat dry. If beans are slender, you can skip blanching and cook directly.

In a large wok or heavy skillet, heat 2 tbsp neutral oil (not the reserved garlic oil) over medium-high to high heat until shimmering. Add the dried green beans in a single layer and let them sit undisturbed 1–2 minutes to blister. Toss or stir-fry continuously for another 3–4 minutes, allowing blistering and some charring. If you parboiled, total cook time will be shorter; cook until beans are tender-crisp.

Reduce heat to medium. In a small bowl, whisk together the seasoning sauce: 1 tbsp light soy sauce, 1 tbsp oyster sauce, 1 tsp rice vinegar, 1 tsp sugar, 2 tbsp water and 1 tsp cornstarch until smooth. Pour the sauce over the beans and stir to coat; cook 30–60 seconds until sauce thickens and clings to the beans.

Turn off heat and drizzle 1 tsp sesame oil over the beans. Add 2–3 tbsp (or to taste) of the reserved garlic-infused oil for flavor (not all the oil used to fry garlic unless desired). Toss to combine.

Transfer the green beans to a serving plate. Sprinkle the fried garlic pieces (and fried shallot if used) evenly over the top. Finish with a small pinch of toasted sesame seeds if using and adjust salt to taste. Serve immediately while hot and crisp.