How To make Sichuan Dry Fried String Beans
1 tb Dried shrimp
1 tb Preserved Sichuan Preserved
-Vegetable (jar choy) 3 c Peanut oil for deep frying
1 lb String beans, snapped in
-half 1 tb Minced ginger
1 tb Finely chopped garlic
4 oz Ground pork butt
1 Green onion, minced
1 ts Sugar
pn White pepper 2 ts Dark soy sauce
2 tb Chicken stock
A swirl of sesame oil This green-bean dish is outstanding. The green beans exude aromatic flavors and have an interesting chewy texture. I do not fry the beans as long as traditional recipes call for because I want them to have some texture left. Cover the dried shrimp with hot water for 30 minutes. Drain. Chop into the consistency of coarse bread crumbs. Rinse the Sichuan preserved vegetables with cold water to wash off the brine and salt; chop into the same texture as the shrimp. In a hot wok add the oil and heat to 375F. Deep fry the beans in two or three batches for 2 to 3 minutes or until they look wrinkled, blistered and khaki color. Remove all but 1 tablespoon of the oil from the wok. Reheat the wok over high heat. Add the ginger and garlic; stir-fry for 15 seconds. Add the pork, preserved mustard, dried shrimp; stir-fry for 1 minute longer. Poke and break up the clumps of pork so that it looks crumbled. Add the green onion, sugar, white pepper and soy sauce; toss together to blend. Return the reserved green beans, chicken stock and sesame oil; toss vigorously over high heat until all liquids are reduced and absorbed, about 2 to 3 minutes. Serve hot or at room temperature. Serves 4 to 6.
How To make Sichuan Dry Fried String Beans's Videos
Chinese Garlic Green Beans (Chinese Restaurant Style)
Here's Mama Lin's recipe for Chinese Garlic Green Beans. The green beans are flash fried, which gently blisters the skin but keeps the center tender and lightly crisp. The green beans are sautéed with a ton of minced garlic to get this mouth-watering side dish.
FULL RECIPE:
INGREDIENTS
1 pound (450g) green beans
2 1/2 tablespoons minced garlic
oil for frying green beans
1/4 teaspoon garlic salt (can add more to taste)
toasted sesame seeds (optional)
Korean red pepper flakes, gochugaru (optional)
FOLLOW ME HERE:
Blog:
Instagram:
Facebook:
Pinterest:
How to make Chinese Szechuan Green Beans
Dry Fried Chinese Szechuan Green Beans with ginger garlic, Szechuan pepper and red pepper flakes as a garnish.
These Chinese dry-fried green beans are stuffed with flavors and are prepared in a healthy way. Prepare the Szechuan flavored green beans in one skillet by dry frying over a short time with delicious seasoning. You might have come across these green beans at your nearest Chinese restaurant. They serve them usually at the buffet with other meals such as stir-fried beef and fried rice. I love to garnish the green beans with a delicious seasoning and I don't mind adding some heat. You are free to add as much heat as you like or skip the heat all together in this gorgeous oriental green beans side dish.
00:00 - Prepare Sauce
00:18 - Stir cook Ginger, Garlic, Sichuan Pepper and Green Beans
00:40 - Pour Sauce over and Stir Cook
Ingredients
For the Chinese Stir Fry Sauce:
1 Teaspoon Sugar
1 Tablespoon Chinese Cooking Wine aka shaoxi
½ Tablespoon Rice Vinegar
½ Tablespoon Soy Sauce
To stir fry:
1 Tablespoon Oil
2 clove Garlic cut roughly
½ inch Ginger cut into slices
4 piece Sichuan Pepper
7 ounces Green Beans with ends cuts off
To garnish:
Red Chili Pepper Flakes
Sesame Seeds *see Notes
Full Recipe click here -
Dry Fried Green Beans - 2 ways! (Pork + Vegan)
Dry-Fried Green Beans are delicious and make a great family style dish to share. Typically the green beans are deep fried, but in today's video I'm going to show you 2 different cooking hacks that you can use with the oven and microwave to make this Chinese style dish. ♥ Subscribe for more of Angel's videos → (continued . . . )
-------------------------------------------------
♥ Printable Recipe on the blog:
-------------------------------------------------
♥ From Angel's Kitchen to Yours (grocery list links):
Glass Oil Bottle
Sesame Oil for seasoning
Hammered Carbon Steel Wok - round bottom
The above are Angel's affiliate links (thanks for supporting Angel's Channel ♥)
-------------------------------------------------
♥ Angel's Other Video's:
Let's Make Deep Fried Sesame Balls! ♥ Nutella & Red Bean
I made Hot-Star's Fried Chicken Recipe! ♥ Ji Pai (雞排) Taiwanese Street Food
Bubble Tea & Drink Recipes // Angel Wong's Kitchen
-------------------------------------------------
Subscribe to my YouTube Channel for more Asian & Taiwanese recipes.
Follow my cooking adventures on:
Instagram
Facebook
Twitter
Pinterest
TikTok.
Full printable recipes & tips are on my website at:
#greenbeans #sichuan
Pork Stir Fry with Green Beans
You won't miss the usual stir fry sauciness with this one! It packs a flavour punch, perfectly for mixing through rice and eating with a spoon.
Sichuan Dry Fry Green Beans
Sichuan Dry-Fried Green Beans
This is a healthier version of the dish commonly found in Chinese-American restaurants. It is tasty as well as being an easy and quick dish to prepare. Serve as a side dish with steamed rice and a protein.
The key to cooking this version of the dish successfully at home is to use medium heat and cook slowly. A flaming hot wok is not critical to achieving a decent result with this dish. So, go slowly and cook this in a pan over medium heat.
Note: This recipe is adapted from Every Grain of Rice by Fuchsia Dunlop --
PREP 10-15 minutes COOKING Time 15-20 minutes TOTAL about 25-35 minutes
YIELD 2-3 Servings
Ingredients
One pound green beans, cleaned and snapped
2 tbsp oil
3 – 4 dried chilies (de-seeded)
1 tbsp thinly sliced garlic (2-3 cloves)
1 tbsp thinly sliced ginger (½ thumb sized piece ginger)
1 tbsp chopped scallions or green onions (optional)
½ tsp whole Sichuan peppercorns
1 tsp Sesame Oil
Salt to taste
Instructions
1. Add a cup of water and a tsp of salt to a skillet on stovetop and bring the water to a boil (about 5 minutes at medium high heat).
2. Once the water comes to a boil add the green beans to the skillet. Allow the water to return to a boil, then cover and cook for five minutes. Check for desired degree of doneness. Once done rinse and drain the green beans and set aside.
3. Return the skillet to the stovetop and over medium heat add a couple tablespoons of oil to coat the skillet.
4. When the oil is hot add the dried chilies and peppercorns. Cook until the dried chilies turn a dark color. Then add the garlic and ginger slices (and scallions) into the skillet moving the garlic and ginger to avoid overcooking the garlic.
5. Return the green beans to the skillet and to evenly coat the green bean with the aromatics.
6. Once the green beans have heated through, add salt and sesame oil to the skillet.
7. Serve the green beans as a side along with rice and a protein.
Dry-Fried String Beans 乾煸四季豆
Dry-Fried String Beans 乾煸四季豆 with shiitake mushrooms
Whenever I go to a Chinese restaurant, the first thing I look for and order is always the dry-fried string beans. I admit, I judge the quality of a restaurant based on their string beans.
Traditionally, the string beans are deep fried first, then they are dry-fried. Dry frying requires high heat and very little liquid. This technique yields that crisp and snappy texture.
I don’t make this at home too often because of the amount of oil required during the initial deep frying. That and no matter how often I deep fry, I’m always terrified a spit of oil will find its way into my eye.
Oh and derp, camera difficulties and someone in the background cheering me on (whooo!), you'll know what I'm talking about.
Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 10 minutes
Serving Size: 3 - 4
Ingredients:
¾ lb of green beans
3 large fresh shiitake mushrooms sliced
3 scallions chopped, white parts only
1 tsp of minced ginger
1 tbsp of minced garlic
2 heaping tbsp of Tianjin preserved vegetables
½ cup of vegetable oil
6 dried red chilies
Salt and pepper to taste
Sauce Ingredients:
1 ½ tsp of Chinese rice wine
1 ½ tsp of chili bean sauce
½ tsp of sesame oil
Prep Work:
1. Start with the sauce: In a small mixing bowl, stir together the Chinese rice wine, chili bean sauce and sesame oil. Set aside.
2. Move on to the string beans: Snip off the ends and cut beans into 3” lengths. Make sure the string beans are dry before you fry. Set aside.
3. Thick slice 3 large fresh shiitake mushrooms.
4. Prep the aromatics: Chop 3 scallions. And mince enough ginger and garlic for 1 tsp and 1 tbsp respectively.
Directions:
1. Heat a wok over high heat. When it starts smoking, carefully add the vegetable oil.
2. Add string beans and stir-fry for 5 minutes. Keep the pan moving. When you see the outside of the string beans start to blister and wrinkle, turn off the heat. Remove the strings beans, and set aside to drain.
3. Remove all but 1 tbsp of oil from the wok and reheat. Add the scallions, ginger and garlic and stir-fry for 30 seconds or until fragrant.
4. Add mushrooms and stir-fry for 1 minute.
5. Add the dried red chilies and preserved vegetables. Continue stir-frying.
6. When the mushrooms start to brown, pour in the sauce. Keep the pan moving so nothing burns.
7. Return the string beans and stir-fry for another minute. Salt and pepper to taste.
Pro-tip:
If you like your string beans a bit spicier, add ½ tsp of crushed Sichuan peppercorn or add more dried red chilies.
Salt and pepper to your taste preference. The preserved vegetables are salty so don’t be too hasty with the salt.
Make sure you heat up enough oil to cover the string beans during the initial fry, this will help ensure equal cooking time.
Background Music:
Artist: Eric Skiff
Track: Arpanauts
Arpanauts by Eric Skiff (