Prep Time 5 minutes minutes
Cook Time 10 minutes minutes
Total Time 15 minutes minutes
Pat dry the green beans. When oil comes into contact with water it will splatter. To prevent this as much as possible, pat the green beans dry before frying.
Use freshly minced garlic not pre-minced garlic. For best results, freshly mince the garlic yourself so that you will have a rich pungent garlic flavor.
Use a Wok and a spider strainer! Trust me, these kitchen essentials will make your entire experience so much easier. Plus, I use both of these items in so many of my recipes.
Test the heat of the oil with a test green bean. When you toss the green bean in, you should see bubbles quickly surrounding the green bean. That is when the oil is hot enough to fry.
You want the oil hot enough to fry so that the green beans do not absorb too much oil and become overly greasy.
Storage Instructions: These Chinese garlic green beans are best served immediately. You can store them in an airtight container in the refrigerator for up to 5 days. Keep in mind as more time passes the green beans will wilt and become less crisp.