Sichuan Dry-Fried String Beans Recipe




Sichuan Dry-Fried String Beans Ingredients

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

 

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This is a recipe for Sichuan Dry-Fried String Beans from the recipe cookbook of Recipes-to-go (Bean)


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Herb Tip
Using Cilantro:
Also known as fresh coriander or Chinese parsley, cilantro is used to flavor dishes ranging from Asian to Indian to Mexican. Use sparingly, though, as too much cilantro will give your food a harsh, soapy flavor.




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Food Tip
To reduce the fat in ground beef patties and meatloaf, pat the cooked burgers and meatloaf with a dry paper towel. This can lower fat by as much as 50%




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Food Tip
Most food borne pathogens thrive at room temperature or in warm water. Use your refrigerator to thaw foods by moving them from the freezer to the refrigerator one or two days before you plan to cook them. An alternative method for thawing is the microwave oven. However, if thawing is done in the microwave oven, the thawed food must be cooked immediately afterward.




Sichuan Dry-Fried String Beans

Herb Tip
Using Thyme:
Both the leaves and flowers of the thyme plant are used and are available either fresh or dried. Thyme adds a flavor that’s a little bit minty and a little bit lemony. Uses of thyme include beef, fish, chowders, vegetables and tomato sauces







Sichuan Dry-Fried String Beans Directions

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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Sichuan Dry-Fried String Beans Recipe from the Recipes-To-go.com Bean Recipe Cookbook

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