Sichuan Dry-Fried String Beans
This green-bean dish is outstanding. The green beans exude aromatic flavors and have an interesting chewy texture.
Yield
4 servingsPrep
20 minCook
25 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
shrimp
dried |
*
|
| 1 | tablespoon |
sichuan preserved vegetables
|
* |
| 3 | cups |
peanut oil
for deep frying |
|
| 1 | pound |
green beans
snapped in half |
|
| 1 | tablespoon |
ginger
minced |
|
| 1 | tablespoon |
garlic
finely chopped |
|
| 4 | ounces |
pork shoulder
ground |
|
| 1 | each |
scallions, spring or green onions
minced |
|
| 1 | teaspoon |
sugar
|
|
| 1 | pinch |
white pepper
|
*
|
| 2 | teaspoons |
soy sauce, dark
|
|
| 2 | tablespoons |
chicken broth
|
|
| 1 | tablespoons |
sesame oil
or to taste |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
shrimp
dried |
*
|
| 15 | ml |
sichuan preserved vegetables
|
* |
| 7.1E+2 | ml |
peanut oil
for deep frying |
|
| 453.6 | g |
green beans
snapped in half |
|
| 15 | ml |
ginger
minced |
|
| 15 | ml |
garlic
finely chopped |
|
| 115.6 | ml/g |
pork shoulder
ground |
|
| 1 | each |
scallions, spring or green onions
minced |
|
| 5 | ml |
sugar
|
|
| 1 | pinch |
white pepper
|
*
|
| 1E+1 | ml |
soy sauce, dark
|
|
| 3E+1 | ml |
chicken broth
|
|
| 15 | ml |
sesame oil
or to taste |
|
Directions
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 375℉ (190℃).
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.
