Sichuan Dry-Fried String Beans Recipe

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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

Herb Tip
Using Marjoram:
Only the leaves of the marjoram plant are used and are available both fresh and dried. Very similar to oregano, marjoram carries a sweeter, milder flavor. Marjoram makes a great addition to almost any meat or vegetable dish.

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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%

Sichuan Dry-Fried String Beans Recipe
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Herb Tip
Using Parsley:
Only the leaves of the parsley plant are used to add a mild, fresh taste to most dishes. Both flat-leaf parsley (also called Italian Parsley) and curly-leaf varieties are available and are virtually interchangeable in dishes that call for parsley.

Sichuan Dry-Fried String Beans

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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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