Chinese · Dinner
Crispy Fried Green Beans (High-Protein)
A Chinese-American stir-fried snack of green beans blistered in hot oil, then tossed with ground pork, garlic, ginger and doubanjiang for a savoury, faintly numbing chili-bean edge. A fried egg boosts protein while the beans stay crisp-tender and lightly charred.
$4
12 minsPrep
15 minsCook
27 minsTotal
MediumLevel
Nutrition per serving
588Calories
51.3gProtein
42.8gFat
24.1gCarbs
6.4gSugar
7.9gFiber
1215mgSodium
484mgChol
10.9gSat Fat
870mgPotassium
110mgCalcium
4.3mgIron
1.1mcgVitamin B12
18mgVitamin C
gluten-free-adaptable
protein-rich
low-carb
high-fiber
high-protein
Instructions
1
Prep
Trim and fully dry the green beans with a towel; mince the garlic, ginger and scallion.
2
Fry the beans in hot peanut oil over high heat for 4 to 5 minutes, turning occasionally, until the skins are wrinkled, blistered and charred.
3
Drain the beans on a paper-towel-lined plate, leaving the oil in the wok.
4
Fry the egg over medium heat in the same wok for 2 minutes until the white sets and the edges turn lacy and golden.
5
Sauté the ground pork over medium-high heat for 3 minutes, breaking it apart, until no longer pink and lightly browned at the edges.
6
Bloom the garlic, ginger and doubanjiang in the pork over medium heat for 1 minute until darker and red-tinted.
7
Toss the blistered beans, soy sauce and sugar in the wok over high heat for 1 minute until glossy and fully coated.
8
Plate
Pile the beans and pork on a plate, top with the fried egg and scatter the scallion over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz400g green beans
- 6.4 oz180g ground pork
- 22 eggs
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ginger-fresh
- 2 tbsp2 tbsp doubanjiang
- 2 tsp2 tsp soy sauce
- 1 tsp1 tsp sugar-white
- 22 scallion
- 1/2 cup120ml peanut-oil, for shallow-frying
