Chinese · Dinner
Dry Fried String Beans
Chinese Sichuan-style stir-fry of green beans blistered in hot oil until wrinkled and lightly charred, then tossed with ground pork, garlic, ginger, dried chilies, and Sichuan peppercorn. The dry-frying technique concentrates flavor, yielding beans with a chewy, smoky exterior and savory finish.
$4
12 minsPrep
15 minsCook
27 minsTotal
MediumLevel
Nutrition per serving
389Calories
13.8gProtein
29.6gFat
19.2gCarbs
8.6gSugar
6.9gFiber
1218mgSodium
24mgChol
6.1gSat Fat
580mgPotassium
95mgCalcium
2.6mgIron
0.3mcgVitamin B12
22mgVitamin C
low-carb
low-calorie
low-cholesterol
high-fiber
gluten-free-adaptable
spice-route
thirty-min-meals
all-time-classics
vegetarian
low-calorie
Instructions
1
Prep
Trim beans, pat dry. Mince garlic and ginger. Tear chilies and crush peppercorn. Set aside.
2
Fry
Heat oil in wok over high heat until smoking. Add beans in single layer. Fry 5-6 minutes, tossing occasionally, until skins blister and char.
3
Drain
Remove beans to paper towels with slotted spoon. Leave oil in wok.
4
Saute
Add pork to remaining oil over medium-high heat. Cook 2-3 minutes, breaking apart, until browned and crumbly.
5
Bloom
Stir garlic, ginger, chilies, and peppercorn into pork. Cook 30 seconds over medium heat until fragrant.
6
Toss
Return beans to wok. Add soy sauce and sugar. Toss 1 minute over high heat until coated and glossy.
7
Plate
Scatter scallion over beans, toss once, adjust salt to taste, and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g green beans, trimmed
- 4 oz114g ground pork
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ginger, fresh
- 44 dried chilies
- 1/2 tsp1/2 tsp Sichuan peppercorn
- 2 tbsp2 tbsp soy sauce
- 1 tsp1 tsp sugar, white
- 4 tbsp4 tbsp vegetable oil
- 22 scallion
- 1/2 tsp1/2 tsp salt
