Get Premium access to all the latest content online
Subscribe and view full print editions online... Subscribe
Sichuan dry-fried green beans
Serves 2-4 Starters and mains
Ingredients
- vegetable oil, for deep-frying
- 300g green beans, trimmed
- 2 garlic cloves, finely chopped
- 1tsp finely chopped ginger
- 2 spring onions, white part only, finely chopped
- 1tsp Sichuan peppercorns, crushed
- 4-5 dried chillies, trimmed
- 50g minced pork
- 2tbsp chopped ya cai or any pickled Chinese vegetable
- 1tbsp Shaoxing rice wine
- 1tsp light soy sauce
Method
Heat the oil in a wok to 170C/ 325F or until a cube of bread turns golden brown in around 20 seconds. Add the beans and deep-fry for 2 minutes until they blister. Remove with a slotted spoon and drain well. Pour the oil into a heatproof container (reserve for another use), leaving 2tbsp in the wok. Add the garlic, ginger, spring onions, Sichuan peppercorns and chillies to the wok and stir-fry over a medium heat until fragrant. Add the pork and ya cai and stir-fry for 3-4 minutes over a medium heat. Splash in the rice wine and soy and stir a few times. Return the beans to the wok and continue to stir-fry for 1-2 minutes. Serve immediately, with steamed rice.
Advertisement