Posted by: Jonjon | February 15, 2009

Asian – Szechuan Dry Fried Green Beans

Asian – Szechuan Dry Fried Green Beans

• 350 g Pliable green beans, trimmed
• Vegetable oil
• ½ tbsp Minced ginger root
• 2-3 clove Chopped garlic
• 80 g Ground pork
• ½ tbsp Dried shrimps
• ½ tbsp Szechuan preserved vegetable
• 1 Dried Chilli, chopped
• 1 tsp Jiafan rice wine
• 1 tsp Dark soya sauce
• ½ tsp Sugar
• ½ tsp Sesame oil
• 1/3 tsp Chicken bouillon
• Green onion, chopped
• Pinch of white pepper

1. Soak dried shrimps in warm water for 10 minutes, squeeze water out. Wash beans and dry thoroughly with kitchen towel. In wok or skillet, heat oil over high heat until heat haze appears on surface. Deep-fry beans until tender-crisp and slightly wrinkled, about 5-8 minutes. Drain on paper towels.
2. Pour out all but one soupspoon of the oil. Fry garlic and ginger until aromatic. Add in ground pork, dried shrimps, and preserved vegetable. Stir-fry 2 minutes longer until pork is heated through.
3. Return the fried beans, and add in the rest of ingredients. Toss vigorously over medium-high heat until all liquids are reduced and absorbed, about 2 to 3 minutes. Serve immediately with rice

I only had a medium sized pan so when I fried the green peas I could quite submerge all of them in oil, there was one or two layers left uncooked on the top so I had to stir it constantly. As a result, some where more steamed than fried, leaving me with soft ones. The eventual taste was pretty good, very fragrant. The sesame, chopped garlic and sugar flavor really stood out. Umm, I had like handfuls of green peas to start of, after frying, I only ended up with like 40% of the volume that I started off with, so I think most of them had shrunk and lost their water value in exchange for the oil. It took me more than 10 minutes, frying at medium heat in order to get the beans to shrink a little. I didn’t use the preserved vegetable, so not sure if that had affected the flavor or not.


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