Dry-Fried Sichuan String Beans

Dry-Fried Sichuan String Beans
Dry-Fried Sichuan String Beans

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 1/4

    cup chicken broth

  • 1

    tablespoon sugar

  • 1

    teaspoon salt

  • 4

    tablespoons oil divided

  • 1

    pound long beans or string beans

  • 2

    tablespoons minced ginger

  • 2

    ounces ground pork - (abt 1/4 cup)

  • 1

    tablespoon Chinkiang or balsamic vinegar

  • 1

    teaspoon sesame oil

  • 1

    tablespoon chopped scallion

Directions

In a bowl, combine the broth, sugar and salt. Heat a 14-inch flat-bottomed wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in 2 tablespoons of the oil and add half the beans. Reduce the heat to medium and pan-fry, turning the beans with a metal spatula or tongs, until they have brown spots and begin to wrinkle, 3 to 4 minutes. Transfer to a plate with a slotted spoon. Pan-fry the remaining beans with 1 tablespoon of the oil in the same manner and add to the plate. If the unwashed wok is dry, swirl in the remaining 1 tablespoon of oil over medium heat. Add the ginger and ground pork and stir-fry until the pork is no longer pink, breaking it up with a spatula, about 2 minutes. Stir the broth mixture and swirl it into the wok. Bring to a boil over high heat and add the beans, tossing to combine, and cook until most of the liquid has evaporated, 1 to 2 minutes. Add the vinegar, sesame oil and scallion and remove from the heat. Place on a serving platter. Serve at room temperature. This recipe yields 4 servings. Each serving: 232 calories; 6 grams protein; 14 grams carbohydrates; 6 grams fiber; 17 grams fat; 3 grams saturated fat; 9 mg. cholesterol; 643 mg. sodium.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. Learn more here.

Please describe your issue: