Szechuan Dry Fried Green Beans Food
SZECHUAN DRY FRIED GREEN BEANS
Make and share this Szechuan Dry Fried Green Beans recipe from Food.com.
Provided by swirlycinnacakes
Categories Vegetable
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat wok on medium high heat until it smokes.
- Add peanut oil, and heat until it is nearly smoking.
- Drop in green beans-make sure they are dry!
- Stir and fry until the beans dry out, shrivel slightly and begin to char to a dark brown in spots.
- Remove when they are quite wrinkled and somewhat charred, and drain on paper towels.
- Crank heat up to high and add all minced seasonings except pork.
- Stir and fry thirty seconds until very fragrant.
- Add minced pork, and stir with a chopping motion with the wok shovel to break it apart.
- Cook this way until almost all of the pink is gone-put beans back into wok.
- Stir and fry for ten seconds to blend, then add soy sauce and continue stir frying until all pink is gone.
- Remove from heat, stir in sesame oil.
Nutrition Facts : Calories 128.5, Fat 9.7, SaturatedFat 2.4, Cholesterol 17.8, Sodium 185.1, Carbohydrate 4.7, Fiber 2, Sugar 0.9, Protein 6.3
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- Combine the sauce ingredients in a small bowl and mix well. Set aside. Dry the green beans thoroughly before cooking to prevent oil splatter.
- Heat 2 tablespoons vegetable oil in a large nonstick skillet over medium high heat until hot. Add the green beans and stir to coat well with oil. Spread the beans to prevent them from overlapping, as much as possible. Flip every 15 seconds or so. Cook and stir until the surface is mostly brown and withered, 10 to 15 minutes. Turn to medium heat if the pan starts to smoke too much. Remove the pan from the stove. Transfer the green beans to a plate and set aside. (*Footnote 4)
- Add the remaining 1 tablespoon oil and the Sichuan peppercorns to the pan. Cook over medium heat until the peppercorns turn dark. Scoop out and save for later. (*Footnote 5)
- Add the ground pork, Sichuan pickled mustard greens, and 1/4 teaspoon salt. Cook and chop the pork to separate it into small pieces. When the surface of the pork turns golden, add the dried chili pepper, garlic, and ginger. Stir a few seconds to release the fragrance. Add back the green beans and pour the sauce over them. Cook and stir until the sauce is mostly absorbed, about 1 to 2 minutes.
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