Szechuan Dry Fried Green Beans Recipes

Steps:

• *Regularor Chinese long beans.
• **Chachoy is a moderately spicy pickled Chinese root vegetable packed in salt and chilies.
• It comes in cans.
• It should be rinsed in cold running water to remove the seasonings.
• Unused cha choy keeps for a long time refrigerated in a zipper bag.
• Deep fry the beans until they're well wrinkled, about 3- 4 minutes.
• Pour into a sieve to drain.
• Heat 1- 2 T oil in a wok.
• Stir in the ginger and add the pork.
• Stir fry until the pork is just cooked.
• Stir in the cha choy, then the beans to blend.
• Pour in the sauce and continue to stir until it dries up.
• Finally, stir in the scallions, vinegar and sesame oil.

Steps:

• Heat wok on medium high heat until it smokes.
• Add peanut oil, and heat until it is nearly smoking.
• Drop in green beans-make sure they are dry!
• Stir and fry until the beans dry out, shrivel slightly and begin to char to a dark brown in spots.
• Remove when they are quite wrinkled and somewhat charred, and drain on paper towels.
• Crank heat up to high and add all minced seasonings except pork.
• Stir and fry thirty seconds until very fragrant.
• Add minced pork, and stir with a chopping motion with the wok shovel to break it apart.
• Cook this way until almost all of the pink is gone-put beans back into wok.
• Stir and fry for ten seconds to blend, then add soy sauce and continue stir frying until all pink is gone.
• Remove from heat, stir in sesame oil.