Green beans can often cause poisoning if consumed after being improperly cooked. The toxic components in green beans are saponins and lectins, which have a blood-clotting effect. Poisoning from eating green beans is mainly due to undercooking, and it rarely occurs when they are stewed.
Green beans are best stewed. When stir-frying, do not over-pursue a crisp and tender texture; they should be heated thoroughly to be completely cooked.
Healthy Dish: Dry-fried Green Beans>>> Washing green beans before removing the pods retains more nutrients.
Additionally, when cooking autumn green bean dishes, adding extra garlic before serving not only changes the flavor but, more importantly, helps the body kill bacteria and detoxify.