Dry-Fried Green Beans

Dry-Fried Green Beans

A Sichuanese recipe involving blistering beans in a shallow dry fry method is a quite new technique to me; but the result is quite outstanding.

Yield/Serving: 4
Prep Time: 10 min.
Cook Time: 15 min.
Difficulty level is: Easy

From: Chinese Soul Food

Ingredients
• ¾ pound green beans (haricots or regular)
• 1/3 cup plus 1 tbsp vegetable oil
• 4 ounces unseasoned ground pork or ground beef
• 1 stalk green onion, finely chopped
• 1 tbsp minced fresh ginger
• 1 large garlic clove, finely minced
• 2 tbsp soy sauce, plus more as needed
• 1 tbsp water
• 1 ½ tsp sugar

Assembly
1. Trim green beans and cut them in half.
2. Line a baking sheet with a few layers of paper towel and set aside.
3. Preheat wok over medium-high heat until smoke rises from the surface.
4. Add oil and heat for 30 seconds to a minute, or until it starts to shimmer.
5. Cooking in batches add beans in a single layer and quickly stir-fry until beans start to blister.
6. Once beans look wrinkled remove with a slotted spoon and place on baking tray.
7. Repeat until all green beans are cooked.
8. Add the remaining 1 tbsp of oil and ground pork until cooked though

Please Enjoy

My thoughts
I had never heard of the term dry-frying yet I think this is the way all green beans should taste and look. The slightly blistered green bean carries quite the punch. This makes a great carb-free dish or remove the ground meat and you have a vegetarian dish. A little salty a little savoury all umami.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: