Close Topic Options

Sichuan Dry Fried String Beans

Recipe name:
Sichuan Dry Fried String Beans

Recipe category:
Beans And Grains

What are your thoughts about this dish?

Recipe detials: Sichuan Dry-Fried String Beans
Beans and Grains

1 tb Dried shrimp 1 tb Preserved Sichuan Preserved -Vegetable (jar choy) 3 c Peanut oil for deep frying 1 lb String beans, snapped in -half 1 tb Minced ginger 1 tb Finely chopped garlic 4 oz Ground pork butt 1 Green onion, minced 1 ts Sugar pn White pepper 2 ts Dark soy sauce 2 tb Chicken stock A swirl of sesame oil This green-bean dish is outstanding. The green beans exude aromatic flavors and have an interesting chewy texture. I do not fry the beans as long as traditional recipes call for because I want them to have some texture left. Cover the dried shrimp with hot water for 30 minutes. Drain. Chop into the consistency of coarse bread crumbs. Rinse the Sichuan preserved vegetables with cold water to wash off the brine and salt; chop into the same texture as the shrimp. In a hot wok add the oil and heat to 375F. Deep fry the beans in two or three batches for 2 to 3 minutes or until they look wrinkled, blistered and khaki color. Remove all but 1 tablespoon of the oil from the wok. Reheat the wok over high heat. Add the ginger and garlic; stir-fry for 15 seconds. Add the pork, preserved mustard, dried shrimp; stir-fry for 1 minute longer. Poke and break up the clumps of pork so that it looks crumbled. Add the green onion, sugar, white pepper and soy sauce; toss together to blend. Return the reserved green beans, chicken stock and sesame oil; toss vigorously over high heat until all liquids are reduced and absorbed, about 2 to 3 minutes. Serve hot or at room temperature. Serves 4 to 6.

Your opinion:
Please share your version of this recipe and what you did to improve upon it.

Sichuan Dry Fried String Beans

I fully believe sichuan dry fried string beans should have been analyzed promptly to understand sichuan dry fried string find out.