1 tbsp dried shrimp
1 tbsp preserved sichuan preserved vegetab, le (jar choy)
3 cup peanut oil for deep frying
1 lb string beans, snapped in half
1 tbsp minced ginger
1 tbsp finely chopped garlic
4 oz ground pork butt
1 green onion, minced
1 tsp sugar
1 pinch white pepper
2 tsp dark soy sauce
2 tbsp chicken stock
1 a swirl of sesame oil
A Recipe for
Sichuan Dry-Fried String Beans
Food Tip |
I'm like old wine. They don't bring me out very often, but I'm well preserved. |
| Rose Kennedy, (1890-1995) family matriarch, on her 100th birthday, 1991 |
Vegetables are interesting but lack a sense of purpose when unaccompanied by a good cut of meat. |
| Fran Lebowitz |
This Recipe for Sichuan Dry-Fried String Beans is one of thousands in the Recipes-to-go Asian Cookbook.
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To the old saying that man built the house but woman made of it a "home" might be added the modern supplement that woman accepted cooking as a chore but man has made of it a recreation. |
| Emily Post |
It's so beautifully arranged on the plate - you know someone's fingers have been all over it. |
| Julia Childs |
This is a recipe for Sichuan Dry-Fried String Beans from the recipe cookbook of Recipes-to-go (Asian)
This special feeling towards fruit, its glory and abundance, is I would say universal.... We respond to strawberry fields or cherry orchards with a delight that a cabbage patch or even an elegant vegetable garden cannot provoke. |
| Jane Grigson |
Vengeance is a dish that can be eaten colld. |
| James Payn In Market Overt (1895) |
Food is an important part of a balanced diet. |
| Anonymous |
The belly rules the mind. |
| Spanish Proverb |
We think fast food is equivalent to pornography, nutritionally speaking. |
| Steve Elbert |
As a child my family's menu consisted of two choices: take it or leave it. |
| Buddy Hackett |
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.
Serves: 4
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