Photograph of the finished Dry-fried green beans

China · Đậu đũa chiên xào thịt băm dưa cải

Dry-fried green beans

35 min Hands-on time
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Long beans Long beans 1.8 lb
  • Photograph of Pork Pork 11.3 oz
  • Photograph of Pickled mustard greens Pickled mustard greens 5.6 oz
  • Photograph of Sichuan dried chili peppers Sichuan dried chili peppers 12
  • Photograph of Sichuan peppercorns Sichuan peppercorns 0.3 oz
  • Photograph of Garlic Garlic 16 cloves
  • Photograph of Soy sauce Soy sauce ¼ cup
  • Photograph of Oil Oil 1 ⅓ cups
  • Photograph of Sugar Sugar 0.6 oz
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Cut the green beans into 6 cm pieces and dry them completely; wet beans will splatter violently when they come into contact with hot oil.
  2. 2 Fry the beans in oil at 180 degrees for exactly 2 minutes until the skin wrinkles and turns dark green, then remove them from the oil.
  3. 3 Drain off the oil, leaving only 2 tablespoons, then stir-fry the minced meat for 4 minutes until it's loose and slightly browned.
  4. 4 Add chopped Sichuan pickled mustard greens, dried chili peppers, Sichuan peppercorns, and garlic and stir-fry for 90 seconds — the pickled mustard greens are the key to this dish's salty and sour flavor, not just the salt.
  5. 5 Add the beans to the pan and stir-fry over high heat for 2 minutes with soy sauce and sugar, then turn off the heat.
Start cooking