Dry-Fried Green Beans
- Vegetable recipes
- Lactose free
- Easy recipes
This favourite Chinese restaurant dish is easy to prepare at home. If you like, you can omit the pork altogether for a vegetarian version.
Ingredients
- 1 lb (500 g) green beans, trimmed
- 2 cups (500 mL) peanut or vegetable oil
- 5 cloves garlic, minced
- 4 green onions (white and light green parts only), minced
- 2 tsp (10 mL) minced gingerroot
- 2 tbsp / 30 mL chili bean paste
- 4 oz (125 g) ground pork
- 2 tbsp (30 mL) Chinese rice wine, sake or dry sherry
- 1 tbsp (15 mL) soy sauce
- 1-1/2 tsp (7 mL) granulated sugar
- 1/2 tsp (2 mL) ground Szechuan pepper (optional)
- 1 tsp (5 mL) sesame oil
Preparation
Wash beans and dry thoroughly. In wok or skillet, heat peanut oil over high heat until haze appears on surface; deep-fry beans in two batches until tender-crisp and slightly wrinkled, 2 to 3 minutes per batch. Drain on paper towels.
Pour out all but 1 tbsp/15 mL of the oil. Add garlic, onions and ginger; fry until fragrant but not browned, about 30 seconds. Add bean paste and stir-fry for 20 seconds. Add pork and stir-fry until browned, about 2 minutes. Add wine, soy sauce, sugar and pepper (if using); stir-fry until dry, about 30 seconds. Add beans and stir-fry until ingredients cling to beans, about 1 minute; stir in sesame oil.
Makes 4 servings.
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