Stir Fried Fava Beans With Szechuan Peppercorns Food
PAN-FRIED FAVA BEANS
Steps:
- Preheat oven to 200 degrees. Heat a large skillet over a medium flame. Toss the fava beans in the olive oil and salt. Once the skillet is hot, arrange the pods in a single layer in the pan. You will most likely need to work in batches. Saute them for at least 7 minutes per side, leaving them undisturbed as they cook. Larger pods may need more time. Using tongs, flip the pods and saute for another 5-7 minutes on the second side, again leaving undisturbed. Place sauteed pods in the oven to keep warm.
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GAN BIAN SI JI DOU: SICHUAN DRY FRIED STRING BEANS
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5/5 (19)Total Time 40 minsCategory VegetablesCalories 247 per serving
- Trim the tough ends off the string beans, and then cut them in half (each piece should be about 3 inches long). Wash them and pat them thoroughly dry with a kitchen towel to get rid of any water.
- Heat ¼ cup of oil in a wok over medium high heat, and shallow fry the string beans in two batches. They are done once they appear wrinkled and slightly scorched. Use a strainer to remove the string beans from the wok and set aside.
- Once all the string beans are shallow fried, turn off the heat. Scoop the oil out of the pan, except for 1 tablespoon. Turn the heat down to low, and add in the Sichuan peppercorns, ginger, garlic and dried chilies (if using). Stir-fry for about 1 minute, until fragrant.
- Next, add in the ground pork, turn up the heat to high, and stir-fry quickly to break up the pork and brown the meat slightly. Add in the fried string beans, Shaoxing wine, light soy sauce, dark soy sauce, and sugar. Toss everything well, and season with salt to taste. Stir-fry everything over high heat until any excess liquid has cooked off, and serve!
SZECHUAN STIR-FRIED STRING BEANS RECIPE - RACHEL …
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- In a small nonstick skillet, toast the Szechuan peppercorns over moderately high heat until just fragrant and beginning to darken, about 5 minutes. Transfer to a spice grinder and let cool, then grind to a powder.
- In a large skillet or wok, heat 1/4 cup of the oil until shimmering. Add the pork and stir-fry over moderately high heat until just cooked through, about 5 minutes. Add the ginger, garlic, scallions and half of the Szechuan peppercorn powder and stir-fry until the scallions are beginning to soften, about 2 minutes. Transfer the mixture to a bowl.
- Return the skillet to moderately high heat. Add the remaining 1/4 cup of oil and heat until shimmering. Add the green beans and fry until they begin to blister and crisp up, about 7 minutes. Add the stock and simmer until the beans are just tender and the liquid has evaporated, about 7 minutes longer.
- In a small bowl, whisk the soy sauce with the fish sauce, sake and sugar. Pour the sauce over the beans. Add the pork mixture and toss until the beans are coated and the pork is hot, about 2 minutes. Transfer the beans to a platter, dust with the remaining Szechuan peppercorn powder and serve hot.
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