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Dry-fried green beans with minced pork
gan bian si ji dou
One of Sichuan's most famous vegetable dishes.
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- Heat 2 tbsps oil in a wok, add the beans and stir-fry over a medium flame for about 6 mins until they are tender and their skins are slightly puckered. Remove from the wok and set aside.
- Heat another 2 tbsps oil in the wok over a high flame, add the pork and stir-fry for 30 secs until it is cooked, splashing in the Shaoxing wine and soy sauce.
- Add the ya cai and stir-fry briefly until hot, then throw in the beans. Stir and toss, adding salt to taste.
- Remove from the heat, stir in the sesame oil and serve.
The green beans are traditionally dry-fried over a medium heat until tender and slightly wrinkled. Alternatively, to reduce the oiliness, steam or boil the beans first and then continue from step 3.
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