How do i cook fresh green beans so that they are still a little crispy?

I have had them at a china buffet this way, they are in a glaze and still have a little crunch to them, do you know how to make them?

How do i cook fresh green beans so that they are still a little crispy?
ASIAN GREEN BEANS


Ingredients


1 lb green beans


Sauce


1 tablespoon chinese black bean sauce (available at Asian markets)


1 tablespoon dark soy sauce or tamari


2 teaspoons chinese rice wine or dry sherry or rice vinegar


1 1/2 teaspoons sugar


Other


1 tablespoon chopped garlic


1 tablespoon chopped ginger


2 scallion, chopped, white part only


1/2 teaspoon chili paste or 4-6 small dried red chili


2 tablespoons peanut oil, for stir-frying more if needed


1 teaspoon sesame oil, for stir-frying (can use peanut oil, your preference)


Wash the green beans and pat dry with paper towel. Cut ends on the diagonal leaving beans long. Combine the sauce ingredients and set aside. Warm a wok over medium heat and add 2 tablespoons peanut oil. Drizzle oil down the sides of the wok. Once the oil is heated, add the green beans. Stir-fry for about 10 minutes, or until the skins pucker and turn brown and the green beans are tender (NOT mushy). Remove the beans from the wok. Over medium-high heat, heat 1 teaspoon sesame oil. Once the oil is hot, add the chopped garlic, ginger and scallions. Stir-fry briefly for a few seconds until aromatic. Add the chili paste or dried chili peppers. Add the sauce and the green beans to the wok. Toss and serve hot.





nfd♥
Reply:Well you need to get boiling water with a little salt in the water. Make sure the water is boiling hard before you put the green beans in. After they go into the water you need to mix them around a little. let them cook for a good 4 to 5 mins. Just remember that you can take one out and try it out. YOU DON"T WANT TO COOK THEM TO LONG. After 4 to 5 mins take them out of the hot water and put them RIGHT INTO ICE WATER. this is called "BLANCHING AND SHOCKING" you need to put them in the ice water bath to make them STOP cooking. This will make sure that they are nice and crispy. When you are ready to eat them just drop them back into the HOT water just for a few seconds to warm them.
Reply:a quick dip (not more than 2 min) in boiling water. You can add salt, pepper, oil, whatever, to your water just don't add baking soda. Put your beans in ice water. sautee in a mixture of soy sauce, honey, garlic, and sesame oil. You can decide the proportions for your sautee mixture, according to your taste. (more honey=better glaze)
Reply:I usually steam my green beans and they come out nice and deep green and crispy, then all I do is toss them in a saute pan where I heated and reduce some teriyake sauce till it has thickened up somewhat, then toss with green beans and plate. Very crisp, and delicious.. Key though is to get water to boiling point before placing green beans in steamer.
Reply:Cut the little strings off the ends and put them in a glass dish. Put a scant 1/4" water in there, and cover with wax paper. Microwave 2-3 min, or just until bright green. They'll still have a wonderful crunch, and the nutrients will still be in there - since there's so little water.....
Reply:If they are really tiny, just saute them in a little olive or peanut oil for about 5 or 6 minutes, then at the end toss in some garlic and a little soy sauce and sesame oil. If they are bigger, you may want to parboil them first, just 1 or 2 minutes, then saute.
Reply:Steam them and when they are a nice green colour plunge it cold water. That will set the colour and cease the cooking.
Reply:Give zach w the BA . In the short-and language that the pro's use it would simpy be


Blanch


Shock


Finish


and that sequence will work on many products including pasta
Reply:Blanch them in boil water say 15 minutes then put them in cold water ice bath that stops the cooking and keeps color and maybe crispness!...
Reply:I love green beans, but I've never perfected the art of making those little fellas. =]