New Recipes

String Beans/French Beans Recipe (干煸四季豆)

  Yum

String Beans/French Beans Recipe (干煸四季豆)

Ingredients:

8 oz. string beans (french beans)
2 oz. ground pork
1 tablespoon dried shrimp (rinsed in warm water and chopped)
1 teaspoon Shaoxing wine
1/4 teaspoon salt
1/4 teaspoon chicken bouillon powder
3-5 dried red chilies
1/2 inch ginger (finely chopped)
2 cloves garlic (finely chopped)
1/4 teaspoon sugar
1 tablespoon oil
Oil for deep frying

Method:

Trim the ends of the string beans (french beans), rinse with water, drain, pat dry, and set aside.

Heat up a wok with enough oil for deep frying. When the oil gets smoky hot, transfer the string beans into the oil and quickly fry them. As soon as the skin of the string beans (french beans) becomes wrinkly, transfer out and line with paper towels to absorb the excess oil.

Heat up 1 tablespoon oil in a wok. Add the chopped garlic and ginger and lightly stir-fry. Add in the chopped dried shrimp, ground pork, and dried chilies and stir-fry until aromatic, and then follow by the string beans (french beans). Add the rest of seasonings and continue stirring for a few times, dish out, and serve immediately.


Enter to Win FREE Prizes

Easy Asian Takeout Cookbook Giveaway
Novell Collection Flatware Giveaway
Wüsthof Classic 7-Piece Traveler Set

40 COMMENTS... read them below or add one

  1. I first had this dish at a Malaysian friend’s house and since then I’ve fell in love with it! I’ve been thinking of making it for a while, tomorrow I’ll go and buy some beans, so I can check out your recipe!

    bye
    nico

  2. Ooh, this is seriously one of my favorite quick dishes! Especially good when the ground pork gets all crispy around the edges. Good stuff, in flavor and nutrition.

  3. Candace

    I always love this dish and always wanted to make it but can never find the recipe. Finally found it on your website, thanks so much !!

  4. kayakmama

    I love long beans, but I have not seen freshly picked ones, taut outer skin like we used to get at the friday markets. That is why I use french beans and pretend they are long beans.Taste is rather different. So sad.
    I should start growing them myself, if I can get seeds. Thank you for the recipe.

  5. Ooh, sounds so good. I love finding new ways of cooking beans, and I’m already thinking of how to make this work for me (vegetarian)! Gotta love simple stir-fries!

  6. I love these! We always called them “Dry Fried String Beans” in California. Can you give me a good substitute for the ground pork? I can’t eat pork products…. thanks!

  7. NYMY

    String Beans/French Beans 四季豆 is my #1 green. I can have it any which way it is cooked but yours has got to be my best way to savor this healthy yet most time, overlooked beans.

  8. Su-yin

    I love string beans! I had them recently in a Szechuan restaurant and it was yummy! Will definitely try this out soon, thanks for the recipe!

  9. Nisa

    FABULOUSLY STUPENDOUS! This is one of my fave veggie dish in Chinese restaurants. You just gotta have fiber company to the rice. And I’ve never bothered to learn how to make one, but since our helper is down to sickness, I finally got the “chance”. My laziness hated that “chance” so much. Anyway, THANKS!! =D

  10. Rose

    rasamalaysia

    In Malaysia :

    long beans is kacang panjang while french beans is kacang buncis.
    Each with distinct shape and taste. Both can be eaten raw with sambal belacan.

    • In the US, it’s called different names and I am confused by it as different stores label differently, too. Either way this recipe is fine with either of them.

Leave a Comment

Your email address will not be published. Required fields are marked *