Chinese Dry-Cooked Haricots Verts

23 Apr

Dry-cooked Haricot Verts

Green Beans never really excited me. I never craved them and yet I ate them ungrudgingly when they were cooked.  That was until I met Haricots Verts – French green beans. These stringless green beans are longer and thinner than most American and Indian green bean varieties. They also have a more complex flavor and are tenderer than the other green beans I have encountered. These beauties had me yearning for them right after I tried them!

One of my favorite preparations of Haricots Verts is at Mumbai’s acclaimed Chinese restaurant – Golden Dragon. Golden Dragon specializes in both traditional Sichuan and Indian-Chinese dishes. I recently stumbled upon Golden Dragon’s Dry-Cooked Haricot Verts recipe in the “Vegetarian Fare at the Taj Cookbook” and am tremendously excited to share a slightly modified version on my blog. Haricot Verts

These French green beans are dressed up in a classic savory and faintly sweet and spicy Sichuan garb. The stir-fried shallots and garlic combine with the soy and sesame oil to form the perfect coating for the slightly crunchy fried Haricot Verts. I can safely assume that people who are on the fence about green beans will be converted to green bean aficionados once they taste this preparation of Haricot Verts.

Chinese Dry-Cooked Haricots Verts
Recipe Adapted from Golden Dragon’s Dry-Cooked Stringless Haricot Beans Recipe (Vegetarian Fare at the Taj Cookbook)
Yield: 4 side servings
Time: 20 minutes

12oz of Haricots Verts, washed and trimmed (See note)
Canola or Vegetable oil for deep frying
¼ teaspoon of crushed red pepper flakes
5-6 cloves of garlic, minced
3 large or 4 small shallots, minced
¼ cup homemade or store-bought vegetable broth
3 teaspoons of low sodium soy sauce
½ teaspoon of white granulated sugar
1 teaspoon of sesame oil
1-2 green onion whites and greens, cut finely on a bias


  • Make sure the haricots are completely drained and dried after they are washed. Any extra water will make the oil splatter a lot while frying them.

1) Line a plate with paper towels (for absorbing oil) and set aside. In a frying pan heat the oil over medium heat. When the oil is ready deep-fry the haricots in batches until they are partially cooked (about a minute per batch). Place the cooked haricots on the towel lined plate to absorb the excess oil.
2) In a separate skillet or wok, heat one tablespoon of canola or vegetable oil over medium heat. Add the crushed red pepper, shallots and garlic and stir-fry for 1-2 minutes.
3) Add the vegetable stock, soy sauce, sugar and sesame oil.
4) Add the fried haricots and turn the heat to high and toss all the ingredients together until the liquid dries up. Taste and add more soy sauce or sugar if desired.
5) Transfer to a serving platter and garnish with the chopped green onions. Serve hot.

Meal Ideas:
This dish is a great side to serve with any of these following dishes (Click on the dish to be linked to the recipe):

2 Responses to “Chinese Dry-Cooked Haricots Verts”

  1. {Main St. Cuisine} April 23, 2013 at 10:24 pm #

    I love haricots verts too and prepare them frequently for my family. I like how you prepared these and could probably just enjoy them on their own for a meal (no meat needed). Thank you for the recipe and for sharing your technique!

  2. Phil @foodfrankly April 24, 2013 at 4:21 am #

    That looks very good! Lovely with some crispy duck too I’d imagine.

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