Sichuan Dry-Fried String Beans

* Exported from MasterCook *

Sichuan Dry-Fried String Beans

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chinese Vegetables
Ceideburg 2

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon Dried shrimp
1 tablespoon Preserved Sichuan Preserved -- Vegetable (jar choy)
3 cups Peanut oil for deep frying
1 pound String beans -- snapped in
=09
1 tablespoon Minced ginger
1 tablespoon Finely chopped garlic
4 ounces Ground pork butt
1 Green onion -- minced
1 teaspoon Sugar

pn White pepper 2 ts Dark soy sauce 2 tb Chicken stock A swirl of sesame oil=

This green-bean dish is outstanding. The green beans exude aromatic
flavors and have an interesting chewy texture. I do not fry the beans as
long as traditional recipes call for because I want them to have some
texture left.

Cover the dried shrimp with hot water for 30 minutes. Drain. Chop into
the consistency of coarse bread crumbs.

Rinse the Sichuan preserved vegetables with cold water to wash off the
brine and salt; chop into the same texture as the shrimp. In a hot wok add
the oil and heat to 375F.

Deep fry the beans in two or three batches for 2 to 3 minutes or until they
look wrinkled, blistered and khaki color.

Remove all but 1 tablespoon of the oil from the wok. Reheat the wok over
high heat.

Add the ginger and garlic; stir-fry for 15 seconds. Add the pork,
preserved mustard, dried shrimp; stir-fry for 1 minute longer. Poke and
break up the clumps of pork so that it looks crumbled. Add the green onion,
sugar, white pepper and soy sauce; toss together to blend.

Return the reserved green beans, chicken stock and sesame oil; toss
vigorously over high heat until all liquids are reduced and absorbed, about
2 to 3 minutes. Serve hot or at room temperature.

Serves 4 to 6.

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