Sichuan Green Beans
Sichuan Green Beans deep dried into wrinkly and stir-fried with dried chilies, dried shrimp and ground pork. This green beans recipe is so easy and takes less than 30 minutes for a delicious savory side dish.
- Prep time
- 10 min
- Cook time
- 15 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 8 oz green beans
- oil (for deep frying)
- 1 pinch of salt
- 1 tablespoon oil
- 2 cloves garlic (minced)
- 1.25 cm fresh ginger (peeled and minced)
- 2 oz ground pork
- 1 tablespoon dried shrimp (rinsed and coarsely chopped)
- 6 dried red finger-length chilies (deseeded and cut into halves)
- 1/4 teaspoon chicken bouillon powder
- 1 teaspoon Chinese rice wine or sherry
- 1/4 teaspoon salt
- 1/4 teaspoon sugar
Instructions
- 1
Rinse the green beans under cold water and pat them dry with paper towels. Trim the tips and set the beans aside.
- 2
Heat 2 to 3 inches (5 to 7.5 cm) of oil in a wok or stockpot to 350°F (175°C) for deep-frying. Gently drop the green beans into the oil. As soon as the skin of the green beans becomes wrinkly, remove them with a strainer or slotted spoon, and drain the excess oil by laying the beans on a bowl lined with paper towels. Season with a pinch of salt. Discard the oil. (Work in batches to give the green beans enough space for deep-frying.)
- 3
Heat 1 tablespoon of the oil in a wok or skillet over high heat. Add the garlic and ginger, and stir-fry until lightly browned. Then, add the ground pork, dried shrimp, and dried red chilies. Continue stirring until aromatic, then add the green beans.
- 4
Add all the seasoning ingredients and stir continuously until everything is well combined. Dish out and serve immediately.