Dau que xao toi recipe – Crisp and garlicky green beans sauteed in oil are the perfect side dish to your next meal if are looking for a simple and quick vegetable. Learn how blanching green beans maintains their texture, and how you can spice them with different spices.
Green beans of different varieties to make use of
I always like fresh vegetables whenever they are in season, as they are more flavorful. I purchase fresh green beans at the local farmer’s market however, I also prefer to purchase organic bags at Trader Joe’s or Albertsons.
Certain varieties of green beans that I prefer to purchase are regular string beans as well as French beans (also called the haricot verts, which are larger and thinner than the traditional string beans). I would not recommend frozen or canned green beans in this recipe as it could impact the timing and possibly cause the beans that are mushy.
Cooking green beans?
For cooking the beans in green, add the boiling pot with 10 cups water with a tablespoon of salt . Blanch the beans prior to blanching. Blanching the green beans helps keep their vibrant green color, and keeps the veggies fresh while cooking. If they were cooked with no blanching, my green beans grew mushier when I served them.
After cooling and blanching the green beans in cold water, cook the garlic and butter slices at least 30 seconds, or so long as aromatic. I don’t suggest cooking the garlic too long as it could turn black fairly quickly. In the meantime, add in the beans, and cook for about two minutes, until the beans begin to lightly blister, but do not become shrivelled. Sprinkle the salt of 1/4 teaspoon and 1/4 teaspoon of pepper towards the end of the cooking process so that you can adjust the preference.
What spices and seasonings can be added to green beans to enhance the flavor?
The process of seasoning green beans is the best part of cooking these veggies. You can also make use of neutral oils like avocado oil for sautéing green beans I prefer to make use of butter that is unsalted to add flavor. This recipe is made using six cloves of garlic that have been thinly cut and six cloves because I love the garlicky taste.
If you want to add other spices You can also play with cayenne, paprika and red pepper powder, if you need a little spice. Or you could also add some herbs such as oregano, thyme and basil. If you’re looking for a fresh flavor, you can add some lemon juice following cooking, too.
Do you need the need to cook or boil the green beans prior to sautéing them?
After testing various ways for making green beans I would prefer blanching them prior to sautéing. It’s an additional step that requires boiling the green beans in a pot and then letting them cool under chilled water. However, it’s definitely worth the effort.
In particular, blanching can help retain the vibrant green color and crisp texture. I discovered that cooking the green beans straight onto the pan resulted in soft beans that did not keep their shape. I also like adding salt over the water in order to add flavor to the green beans while they are boiling.
How does Gordon Ramsay cook green beans?
The green beans recipe in this article is akin the Gordon Ramsay blanching technique of making green beans, to keep them crisp. Ramsay’s recipe takes further steps for roasting a whole bulb of garlic. He then makes mustard sauce from the garlic. He doesn’t sauté the beans but instead, he mixes them chilled with a garlic-roasted mustard sauce. The recipe is widely posted on the Ramsay’s own Youtube channel.
Try other recipes using garlic-infused recipes! :
Garlic is among my favourite flavors and works very well with veggies This is the reason I used six cloves in this recipe. If you are a fan of garlic and green beans sauteed, you should try these other dishes:
- string beans, hoisin sauce, garlic and garlic
- Asian garlic noodles
- Chinese broccoli
- onions and garlic in bok Choy
Vietnamese Sauteed Green Beans with Garlic (Đậu que xào tỏi)
Ingredients
BLANCH
- 1/2 lb green beans trimmed
- 10 c of filtered water and more to cool down
- 1 tbsp of kosher salt
SAUTE
- 1 Tbsp unsalted butter olive oil
- 6 cloves of garlic thinly cut
- 1/4 teaspoon kosher salt, add more salt if you need to
- 1/8 tsp black pepper add more if necessary
Instructions
- In a large pot set on medium-high heat, add salt and water, and bring to the point of boiling.
- After boiling you can add the beans. Cook for approximately 3 minutes, when they're bright and green. They can easily pierce them using an afork but there's some resistance (remove the beans before they become soft as you'll cook in a pan in the future). Utilize tongs to place the beans to a strainer, then place the beans in cold water for approximately 30 seconds.
- In a saute pot over medium-high heat, melt the butter. Add the garlic pieces and cook for around 30 seconds until they are fragrant. Be sure to stir the garlic in order to keep it from sticking to the pan.
- Include the beans to the dish and mix with garlic and butter.
- Cook for around two minutes or until are able to easily poke them with the fork.
- Add salt and pepper, and serve.
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Thank you. I got it