Culinary Question

[hlmt]

Ok, what's the deal with the Chinese green beans that are withered*? How do they do that, and why do they taste so good? Ok, the last was rhetorical. Do they even have a name? "Withered" was the best I could come up with... I really want to know how to make them.

*You know... they're kinda pocketed, limp but not molten, wrinkled but not ridged

Comments

[mothball_07]

I suspect they're fried in oil. What I'd try first (I've thought about this, but never investigated) is to barely par-boil them, making sure they are still quite crisp. Then I'd toss them lightly in a wok with a bit of oil.

[hlmt]

Oh, that sounds quite plausible, doesn't it... thanks!