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
Fish, to taste right, must swim three times - in water, in butter, and in wine. |
| Polish Proverb |
Since Eve ate the apple, much depends on dinner. |
| Lord Byron |
Tell me what you eat, I'll tell you who you are. |
| Anthelme Brillat-Savarin |
This Recipe for Sichuan Dry-Fried String Beans is one of thousands in the Recipes-to-go Bean Cookbook.
The belly rules the mind. |
| Spanish Proverb |
If you enjoy this Sichuan Dry-Fried String Beans Recipe - you should enjoy the recipe collections you can find on the websites below:
Eat, drink, and be merry, for tomorrow you may work. |
| Anonymous |
I don't even butter my bread; I consider that cooking. |
| Katherine Cebrian |
This is a recipe for Sichuan Dry-Fried String Beans from the recipe cookbook of Recipes-to-go (Bean)
Time flies like an arrow. Fruit flies like a banana. |
| Groucho Marx (1895-1977) |
Herb Tip |
He was a very valiant man who first adventured on eating oysters. |
| James I |
Food Tip |
Food Tip |
Herb Tip |
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
Sichuan Dry-Fried String Beans Recipe brought to you by Recipes To-Go