Chinese · Dinner
Dry Fried String Beans (Low-Calorie)
Chinese dry-fried string beans stir-fried until blistered and lightly wrinkled, tossed with minced pork, garlic, ginger and fermented chili bean paste in a light soy and chili sauce. Pan-seared instead of deep-fried to cut oil, this version delivers a lighter, still smoky-savoury, blistered result served over steamed rice.
$4
10 minsPrep
12 minsCook
22 minsTotal
MediumLevel
Nutrition per serving
330Calories
16.8gProtein
21.4gFat
18.6gCarbs
7.9gSugar
6.2gFiber
1120mgSodium
38mgChol
4.9gSat Fat
610mgPotassium
85mgCalcium
2.6mgIron
0.4mcgVitamin B12
16mgVitamin C
low-calorie
low-carb
low-cholesterol
high-fiber
low-calorie
Instructions
1
Prep
Trim green beans and pat dry with a towel. Mince garlic and ginger, snap dried chili in half.
2
Sear
Heat vegetable oil in a wok over high heat until shimmering. Add green beans in a single layer and sear undisturbed 3–4 minutes until skins blister and brown.
3
Fry
Toss beans over high heat 2–3 minutes until shriveled and tender-crisp, then push to one side.
4
Sauté
Add ground pork to the cleared space, break up, and cook over medium-high heat 2–3 minutes until browned.
5
Bloom
Stir in garlic, ginger, doubanjiang, and dried chili. Cook over medium heat 30–45 seconds until fragrant and paste deepens.
6
Toss
Add soy sauce, shaoxing wine, and sugar. Toss everything over high heat 1 minute until beans glaze evenly.
7
Plate
Drizzle sesame oil over beans, scatter scallion on top, and serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g green beans
- 4 oz114g pork-ground
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ginger-fresh
- 2 tsp2 tsp doubanjiang
- 44 dried chili
- 2 tbsp2 tbsp soy-sauce
- 2 tsp2 tsp shaoxing-wine
- 1 tsp1 tsp sugar-white
- 2 tbsp2 tbsp vegetable-oil
- 1/2 tsp1/2 tsp sesame-oil
- 44 scallion
