# green beans? **URL:** \ **Category:** Cafe Society\ **Created:** [September 15, 2019, 3:57pm UTC](https://boards.straightdope.com/t/green-beans/840269 "2019-09-15T15:57:22Z")\ **Posts on this page:** 8\ **Page:** 2
**Author:** ![carnivorousplant](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/carnivorousplant/32/3563_2.png) [@carnivorousplant](https://boards.straightdope.com/u/carnivorousplant)\ **Post date:** [September 18, 2019, 1:49pm UTC](https://boards.straightdope.com/t/green-beans/840269/21 "2019-09-18T13:49:53Z")
A Chinese restaurant here makes wrinkled green beans by partially cooking them, and removing them from heat until they cool, and then stir frying them again. ---
**Author:** ![scr4](https://avatars.discourse-cdn.com/v4/letter/s/59ef9b/32.png) [@scr4](https://boards.straightdope.com/u/scr4)\ **Post date:** [September 18, 2019, 9:53pm UTC](https://boards.straightdope.com/t/green-beans/840269/22 "2019-09-18T21:53:17Z")
> [@DSeid](#): > > My Chinese cookbook advises high heat in oil then adding chicken stock to finish cooking to desired doneness. I add garlic at the end too along with a little soy sauce and sesame oil. I think you are supposed to cover the pan after adding the stock. Basically, sear it first, then steam it till it’s cooked through. ---
**Author:** ![jasg](https://avatars.discourse-cdn.com/v4/letter/j/f0a364/32.png) [@jasg](https://boards.straightdope.com/u/jasg)\ **Post date:** [September 18, 2019, 10:36pm UTC](https://boards.straightdope.com/t/green-beans/840269/23 "2019-09-18T22:36:23Z")
> [@carrps](#): > > The main issue is that restaurant burners typically are hotter than the burners on home stoves. You need HIGH heat to get the same effect. My sister wok-fries fresh green beans with bits of bacon and soy sauce. Soooooo good. Add a little sliced ginger too. Or warm (sauté?) thinly sliced ginger in soy sauce, then drizzle over steamed green beans & crumbled bacon. Always a hit at our dinners. ---
**Author:** ![Left\_Hand\_of\_Dorkness](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/left_hand_of_dorkness/32/7156_2.png) [@Left\_Hand\_of\_Dorkness](https://boards.straightdope.com/u/Left_Hand_of_Dorkness)\ **Post date:** [September 18, 2019, 10:43pm UTC](https://boards.straightdope.com/t/green-beans/840269/24 "2019-09-18T22:43:36Z")
> [@pulykamell](#): > > Yep, that’s pretty much the only way I _really_ enjoy green beans. [This recipe](https://www.youtube.com/watch?v=c78AKzRREoI), in particular, but it does have a couple ingredients that may be a bit tricky to find if you don’t have an Asian grocery nearby. Still, you can take the basic techniques described within and adjust them to your tastes and ingredients you have available. This summer I bought some seasoned corn meal to fry up some fish at the beach. The next day at lunch I was like, “Everybody loves deep fried pickles. Can I do it myself?” The answer was a resounding YES: just dredge 'em in some slightly-moistened cornmeal, and they were amazing. But we also had some leftover gently-boiled green beans from the night before. I had a lot of oil and a lot of batter and a good dose of What the Hell, so I tried frying them up. DANG. They were seriously better than french fries. ---
**Author:** ![P-man](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/p-man/32/3606_2.png) [@P-man](https://boards.straightdope.com/u/P-man)\ **Post date:** [September 18, 2019, 10:44pm UTC](https://boards.straightdope.com/t/green-beans/840269/25 "2019-09-18T22:44:32Z")
I thought I didn’t like green beans for a long time, but that’s because a lot of southern cooks (like my Mom) cooked them until they were mush. I actually like lightly cooked green beans. ---
**Author:** ![Green\_Bean](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/green_bean/32/1760_2.png) [@Green\_Bean](https://boards.straightdope.com/u/Green_Bean)\ **Post date:** [September 19, 2019, 6:18am UTC](https://boards.straightdope.com/t/green-beans/840269/26 "2019-09-19T06:18:46Z")
You rang? ---
**Author:** ![DCnDC](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/dcndc/32/2842_2.png) [@DCnDC](https://boards.straightdope.com/u/DCnDC)\ **Post date:** [September 19, 2019, 12:55pm UTC](https://boards.straightdope.com/t/green-beans/840269/27 "2019-09-19T12:55:00Z")
> [@Green\_Bean](#): > > You rang? How do we cook you Chinese style? Although it seems an odd question for you to know the answer to. If someone were to ask me the best way to cook a human, I’m certain I wouldn’t be much help. 😉 ---
**Author:** ![carnivorousplant](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/carnivorousplant/32/3563_2.png) [@carnivorousplant](https://boards.straightdope.com/u/carnivorousplant)\ **Post date:** [September 19, 2019, 6:18pm UTC](https://boards.straightdope.com/t/green-beans/840269/28 "2019-09-19T18:18:59Z")
> [@P-man](#): > > I thought I didn’t like green beans for a long time, but that’s because a lot of southern cooks (like my Mom) cooked them until they were mush. I actually like lightly cooked green beans. Same here. I am attempting to wean Mrs. Plant (v.3.0) away from canned green beans, which are pretty close to mush right out of the can. [Previous page](https://boards.straightdope.com/t/green-beans/840269.md?page=1)