Sichuan 'Dry Fried' Green Beans Recipe
Gān Biān Sì Jì Dòu
Sichuan 'Dry Fried' Green Beans
Submitted By: Taz
Ingredients:
1 lb Green Beans (Bào Zǐ Gānlán) - trimmed and cut into 2 inch pieces
2 cloves Fresh Garlic (Dàsuàn) - minced
¼ inch piece Fresh Ginger (Jiāng) - finely minced
3-5 Dried Red Chiles (Gàn De Hóng Làjiāo)
3 Tbs Peanut Oil (Huāshēngyóu) - can substitute vegetable, safflower, rapeseed, or canola oil
1 tsp Sichuan Peppercorns (Huājiāo)
2 tsp Light Soy Sauce (Shēng Chōu)
½ tsp Chinese Brown Sugar (Piàn Táng) - can substitute castor or granulated sugar if desired
¼ tsp Kosher Salt(Yán) or to taste
-OPTIONAL-
3 Tbs Sichuan Preserved Vegetables (Sui Mi Ya Cai)
Pork and Marinade:
½ lb Ground Pork (Zhūròu)
1 Tbs Shao Xing Rice Wine - can substitute dry sherry if desired
1 Tbs Dark Soy Sauce (Lǎo Chōu)
¼ tsp Kosher Salt (Yán)
¼ inch piece Fresh Ginger (Jiāng) - finely minced
-OPTIONAL-
1 tsp Cornstarch (Yùmǐ Diànfěn)
Preparation:
- Place the pork and all of the marinade ingredients in a small bowl and thoroughly combine - Set aside until needed
- Heat oil in a wok or large skillet over medium-high heat until just smoking
- Once oil is hot, add the green beans (MAKE SURE THEY ARE COMPLETELY DRY BEFORE ADDING!) - Stir fry until the surface of the beans is mostly browned, withered, and 'crisp' (apx 10 minutes)
- Using a slotted spoon, transfer the green beans to absorbent paper - Set aside until needed
- Return the wok/skillet to the heat and add the pork and its marinade - Stir fry for 1 minute
- Add the garlic, ginger, dried red chiles, Sichuan peppercorns, and preserved vegetables (if using) - Continue to stir fry for 2 minutes
- Add the green beans to the pork mixture along with the light soy sauce, sugar, and salt - Stir fry for apx 1 minute until everything is well combined
- Transfer to a serving dish and serve hot
