Sichuan Green Beans
Sichuan Green Beans deep dried into wrinkly and stir-fried with dried chilies, dried shrimp and ground pork. This green beans recipe is so easy and takes less than 30 minutes for a delicious savory side dish.
Servings: 2 People
Ingredients
- 8 oz (250 grams) green beans
- oil for deep frying
- 1 pinch of salt
- 1 tablespoon oil
- 2 cloves garlic minced
- 1.25 cm fresh ginger peeled and minced
- 2 oz (60 grams) ground pork
- 1 tablespoon dried shrimp rinsed and coarsely chopped
- 6 dried red finger-length chilies deseeded and cut into halves
Seasonings
- 1/4 teaspoon chicken bouillon powder
- 1 teaspoon Chinese rice wine or sherry
- 1/4 teaspoon salt
- 1/4 teaspoon sugar
Instructions
- Rinse the green beans with cold water and pat dry with paper towels. Trim the tips and set aside.
- Heat 2 to 3 inches (5 to 7.5 cm) of the oil in a wok or stockpot to 350°F (175°C) for deep-frying. Gently drop the green beans into the oil. As soon as the skin of the green beans becomes wrinkly, remove them with a strainer or slotted spoon, draining the excess oil by laying the green beans on a bowl lined with paper towels. Season with a pinch of salt. And discard the oil. (work in batches to give the green beans enough space for deep-frying).
- Heat 1 tablespoon of the oil in a wok or skillet over high heat. Add garlic and ginger, and stir-fry to a light brown. Then, add the ground pork, dried shrimp and dried red chilies. Keep stirring until aromatic, and then follow with the green beans.
- Add all seasoning ingredients and stir continuously until all the ingredients are well combined. Dish out and serve immediately.
Video
Notes
Tips:
- Do Not overcrowd the green beans in a wok or stockpot when deep-frying. Deep-fry the green beans in batches if necessary.
- Quickly deep-fry the green beans at 350°F (175°C) until the skin becomes wrinkly and remove them immediately. This step helps to retain the crisp-tender texture of green beans after stir-frying.