dry-fried-string-beans

🥘 Ingredients

• green beans 500 gr // top & bottom removed, halved
• vegetable oil ¼ cup // or sunflower oil
• Sichuan peppercorns 2 tsp
• ginger 1 tsp // minced
• garlic 3 cloves // minced
• dried red chilies 3 // deseeded and sliced
• ground pork or chicken 125 gr // or vegetarian alternative
• Shao Hsing wine 1 tbsp
• light soy sauce 1 tbsp
• dark soy sauce ¼ tsp
• sugar ¼ tsp
• salt to taste

1. 1

   Wash the green beans and pat them dry with a kitchen towel. Heat vegetable oil in a wok over medium high heat. Fry the beans in one layer (requires two batches). They're done once they appear wrinkled and slightly scorched, after about 5 minutes. Use a strainer to remove the beans and set aside. Turn off the heat and scoop the oil out of the pan, except for 1 tbsp. Turn the heat to low, and add the Sichuan peppercorns , ginger , garlic and dried red chilies . Stir-fry for about 1 minute, until fragrant. Next, add in the ground pork or chicken and turn up the heat to high. Stir-fry quickly to break up the pork until the meat is browned slightly. Add in the fried green beans, Shao Hsing wine , light soy sauce , dark soy sauce , and sugar . Toss everything well, and add salt . Serve hot with steamed white rice and other dishes.