take your beans and chop em how you want em, whether that’s Not At All if you’re some kinda freak who likes Long Beans, cutting them in half like my lazy ass does, or doing some weird biased french cut bullshit, give them that slice

now take some oil (or butter) and grease those bad boys up. Throw in some minced garlic, some onion powder, some garlic powder because you can’t have too much garlic, some salt and pepper, and maybe a little thyme

now go roast those fuckers at 400 degrees for like idk 10 minutes before you check on them. They should be wilted, browning, starting to char in some spots. If not, wait a little longer until they are

this is how you roast a green bean

I’m telling you this because apparently I roast a pretty mean green bean, since these college kids will eat like 10Ib of them when I make them (versus <5Ib when the other cooks make them) so I guess I have some sort of Special Knowledge here

  • PointAndClique [they/them]@hexbear.netEnglish
    4·
    2 months ago

    One of my favourite green bean dishes is 干煸四季豆 or fried green beans and sounds similar to what you’ve stepped out. I think the dish shallow fries in oil to get the crispy texture rather than roasting, but it also uses a shit ton of minced garlic. Can be made veg if you leave out the lard/pork mince.

      • PointAndClique [they/them]@hexbear.netEnglish
        1·
        2 months ago

        Same dish no? Chef Wang doesn’t add lard separately because the wuhuarou pork belly has enough fat already. I’m not a chef so may have misunderstood some parts so appreciate your insight! I’ll probably switch to roasting at home myself cos when I wok fry it sets off all the fire alarms in my apartment.

        Also love chef Wang such a down to earth guy

        • DyingOfDeBordom [none/use name]@hexbear.netOPEnglish
          2·
          2 months ago

          I wouldn’t say it’s the same dish since that’s all fried and seasoned with what looks like chilies and szechuan peppercorns (idk exactly i don’t speak mandarin or Cantonese) so the flavor will be really different. I haven’t fried green beans in a wok powered by a jet engine but i imagine the texture would be more crisp as well? But idk

          But i mean the way I do it is good it’s just seasoned more simply and roasted. I guess you could season the beans the same as in the video and still roast them though and it’d be pretty good

          Edit: oh if you meant it’s the same dish as what you mentioned originally, yeah, I googled the phrase you used and that video with chef Wang was what came up lol I meant that that probably tastes better than how I roast them but seems like more effort