Gan Bian Si Ji Dou (dry fried long bean with pork)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Gan Bian Si Ji Dou (dry fried long bean with pork) calories by ingredient
Number of Servings: 4
Ingredients
-
Green Beans
Ground Pork
Shaoxing Rice Wine
soy sauce
pickled vegetable (cabbage)
salt
sesame oil
Directions
* 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.