Dry-Fried Green Beans干煸四季豆
Serves: 2 | Prep Time: 20min | Cook Time: 30min
A popular Sichuanese dish in which the beans are cooked using the ‘dry-fried’ technique. Dry-frying consists of stir frying the beans in a small amount of oil until the skin of the beans are shrived and puckered.
- 2 tablespoons rice wine
- 1 tablespoon light soy sauce
- 1 tablespoon chili bean paste
- 2 teaspoons black beans
- 4 tablespoons peanut oil
- 1 pound green beans or Chinese long beans - diagonally cut 1-inch pieces
- 1 tablespoon garlic - halved and sliced
- 1 tablespoon ginger - minced
- ½ teaspoon Sichuan peppercorns - crunched with mortar and pestle
- ½ teaspoon dried red chilies - crushed
- ⅓ pound ground pork
- In a bowl, combine the rice wine, soy sauce, chili bean paste, and black beans. Set mixture aside for later.
- Heat the oil in a wok on high heat.
- When the oil begins to smoke, add the green beans. Stir-fry until shrived and puckered. Slight browning or charring is desirable.
- Remove all but approximately one tablespoon of oil and place the green beans on a surface to drain excess oil.
- Add garlic, ginger, Sichuan pepper, and dried red chilies. Stir-fry on high heat until fragrant.
- Add the ground pork and continue to stir-fry until the pork is mostly cooked.
- Add the dry-fried green beans and mixture from earlier. Stir-fry until the mixture liquid has mostly evaporated.
- Remove from heat and eat. ~Rhymes all day long