How to Make Tibetan String Beans with Garlic - Gok Tse Asian Cooking Recipe Cuisine

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Tibet Gok Tse (String Beans with Garlic)3


This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.
Recipe makes for 6 Servings

 2 lbs fresh string beans

 10 cloves garlic

 3 tbsp butter

 oil

 salt 

 soy sauce

 1/4 cup water

Directions:

 Break the stems and tail ends off the beans. Wash them in cold water and let them stand in a colander to drain. 

 Slice the garlic cloves into thin slivers. Melt the butter in a cast iron pan and sauté the garlic lightly for about 1 minute. Then add oil to cover the pan.

 When the garlic releases its fragrance add a sprinkle of salt and the soy sauce, stirring continuously. Be careful not to burn the garlic.

 Have 1/4 cup cold water ready. Add the string beans, tossing them together with the garlic and oil. Quickly add the water and cover the pan to trap the steam.

 Turn the heat down low and simmer for 5-7 minutes.

 *The string beans should be hot and tender, but still very green and not over-cooked.


Find Local Asian Markets






For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.
Enjoy..



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