Gan Bian Si Ji Dou (dry fried long bean with pork)
- Number of Servings: 4
Ingredients
Green BeansGround PorkShaoxing Rice Winesoy saucepickled vegetable (cabbage)salt sesame oil
* 10 ounces haricots verts or green beans
* Peanut oil as needed
* 3 ounces ground pork - (abt ⅔ cup)
* 2 teaspoons Shaoxing rice wine (or medium-dry sherry)
* 2 teaspoons soy sauce
* 2 tablespoons Sichuanese ya cai or TianJin preserved vegetable finely chopped
* Salt to taste
* 1 tablespoon sesame oil
Remove any strings from the edges of the beans and trim off the tops and tails. Break them into short sections (about 2 inches long).
Heat 2 tablespoons of oil in a wok, add the beans, and stir-fry over a medium flame for about 6 minutes, until they are tender and their skins are a little puckered. Remove from the wok and set aside. If you want to save time, deep-fry the beans at about 350 degrees until they are tender and puckered.
Heat another 2 tablespoons of oil in the wok over a high flame, add the pork, and stir-fry for 30 seconds or so until it's cooked, splashing in the Shaoxing rice wine and the soy sauce as you go.
Add the ya cai or Tianjin preserved vegetable and stir-fry briefly until hot, then toss in the beans, stir and toss, adding salt to taste (remember that the ya cai is already very salty).
Remove from the heat, stir in the sesame oil, and serve.
This recipe yields 4 servings.
SOURCE: keyingredient.com
Number of Servings: 4
Recipe submitted by SparkPeople user MARNIELYN.
* Peanut oil as needed
* 3 ounces ground pork - (abt ⅔ cup)
* 2 teaspoons Shaoxing rice wine (or medium-dry sherry)
* 2 teaspoons soy sauce
* 2 tablespoons Sichuanese ya cai or TianJin preserved vegetable finely chopped
* Salt to taste
* 1 tablespoon sesame oil
Remove any strings from the edges of the beans and trim off the tops and tails. Break them into short sections (about 2 inches long).
Heat 2 tablespoons of oil in a wok, add the beans, and stir-fry over a medium flame for about 6 minutes, until they are tender and their skins are a little puckered. Remove from the wok and set aside. If you want to save time, deep-fry the beans at about 350 degrees until they are tender and puckered.
Heat another 2 tablespoons of oil in the wok over a high flame, add the pork, and stir-fry for 30 seconds or so until it's cooked, splashing in the Shaoxing rice wine and the soy sauce as you go.
Add the ya cai or Tianjin preserved vegetable and stir-fry briefly until hot, then toss in the beans, stir and toss, adding salt to taste (remember that the ya cai is already very salty).
Remove from the heat, stir in the sesame oil, and serve.
This recipe yields 4 servings.
SOURCE: keyingredient.com
Number of Servings: 4
Recipe submitted by SparkPeople user MARNIELYN.
Nutritional Info Amount Per Serving
- Calories: 132.7
- Total Fat: 7.9 g
- Cholesterol: 20.0 mg
- Sodium: 240.1 mg
- Total Carbs: 6.0 g
- Dietary Fiber: 2.9 g
- Protein: 7.1 g
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