Yunnan Style Crispy Red Beans With Mint éçºèåŒè è Food

YUNNAN-STYLE CRISPY RED BEANS WITH MINT (é...¥çº¢è±†å'Œè-„è'·)

Steps:

• Roughly chop the mint, discarding the rough end of the stems, but including the stems attached to the leaves.
• Wash the canned red beans in a strainer to get rid of any fluid from the can.
• Place the flour in a bowl and gently add the beans a few spoonfuls at a time.
• Work the beans around in the flour with chopsticks until they are all white and well-coated with flour. (If they seem gooey, you didn't rinse the beans well enough--start again with fresh beans.).
• Carefully transfer the beans to a plate with chopsticks or a slotted spoon, trying not to take over too much excess flour.
• Heat 4-5 tablespoons oil in a wok, then add in the beans.
• Fry for 3-4 minutes, stirring occasionally, but not too vigorously.
• Remove the beans to a separate plate, leaving the excess oil in the wok.
• Add another tablespoon or so oil, and once hot, add in the mint.
• Fry for about 30 seconds, then add the beans back in, followed by the salt.
• Stir through until well-mixed, then transfer to a plate and serve.

CRISPY STRING BEANS

Steps:

• 2 cups plus 1 tablespoons cooking oil.
• 3/4 lb. string beans, trimmed and cleaned.
• 1 tablespoons minced garlic.
• 2 tablespoons minced pork.
• 2 tablespoons soy sauce.
• 1/2 tablespoons sherry.
• 1/2 tablespoons sugar.
• 4 tablespoons chicken broth.
• 1/2 tablespoons sesame oil.
• 1 tablespoons minced scallion.
• Heat 2 cups of oil in a wok,add the beans. Fry for 1 minute or until soft.
• Drain. In a saute pan, add the remaining oil and heat. Add the beans, garlic, minced pork, soy sauce, sherry, sugar and broth. Add the sesame oil and scallion, swirling to heat through.
• (Source: Delectable Vegetable Dishes).