Dry-Fried Green Beans (乾煸四季豆)
String beans aka green beans are loved by many people because they are healthy and delicious. Like all legumes string beans are rich in protein and fiber and low in fat.
If you are like me who is considering shaking off a few extra ponds to get ready for the summer then string beans will be your best friends for the next few months.
String beans or green beans can be prepared in many different ways but for me there is no better string bean dish than the popular Sichuan (Szechuan) dish called Dry-Fried String Beans.
Known for its great flavor and outstanding texture, Dry-Fried Greens Beans are arguably one of most well known Chinese bean dishes served in virtually every Chinese restaurants ranging from takeout joints to high end places.
Traditionally, the green beans are first deep fried to seal the natural flavor. Then they are cooked using a special technique called dry-frying (乾煸) – a frying technique that involves high heat and little to no liquid. The technique is the key behind that famous slightly crispy outside but soft inside texture.
As usual let’s start with the step by step illustrations:
Prepare and rinse the string beans.
Fry the green beans until slightly wrinkly. Rinse off the oil if preferred
Stir fry the aromatic ingredients. Add minced pork and beef
Once the meat is almost done, add the green beans and fry in high heat
For those who are health conscious, I’ve added to step to rinse off the extra oil after deep frying. Also you can skip the minced pork or beef to make it vegetarian friendly. And don’t forget to make some steamed rice because this dish can be quite a rice killer 🙂
What’s your favorite string bean dish?