Gan Bian Si Ji Dou Fried Sichuan Green Beans Recipes
GAN BIAN SI JI DOU (FRIED SICHUAN GREEN BEANS)
Make and share this Gan Bian Si Ji Dou (Fried Sichuan Green Beans) recipe from Food.com.
Provided by Member 610488
Categories Pork
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Make sure the green beans are dry, with no water clinging to them. Heat 1 inch of oil in a wok over high heat until little bubbles appear around a bean dropped in the oil.
- Add the green beans and fry for 8 to 10 minutes, stirring occasionally. The bean skins should look crinkly with brown spots. Using a perforated strainer, transfer the beans to paper towels to drain.
- Drain all but 1 tablespoon of oil from the wok and reheat over medium-high heat. Add the Sichuan peppercorns and stir-fry for 10 seconds. Drop in the garlic, ginger, chiles, and green onions and stir-fry for 20 seconds (be careful not to burn the spices).
- Add the pork and stir-fry for 1 minute, or until all the meat is browned. Toss in the green beans, soy sauce, and chicken powder and stir-fry for 1 more minute. Season with salt to taste and serve.?.
Nutrition Facts : Calories 150.9, Fat 6.7, SaturatedFat 2.3, Cholesterol 20.5, Sodium 653.1, Carbohydrate 16.1, Fiber 4.5, Sugar 7.8, Protein 9.5
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- Combine the sauce ingredients in a small bowl and mix well. Set aside. Dry the green beans thoroughly before cooking to prevent oil splatter.
- Heat 2 tablespoons vegetable oil in a large nonstick skillet over medium high heat until hot. Add the green beans and stir to coat well with oil. Spread the beans to prevent them from overlapping, as much as possible. Flip every 15 seconds or so. Cook and stir until the surface is mostly brown and withered, 10 to 15 minutes. Turn to medium heat if the pan starts to smoke too much. Remove the pan from the stove. Transfer the green beans to a plate and set aside. (*Footnote 4)
- Add the remaining 1 tablespoon oil and the Sichuan peppercorns to the pan. Cook over medium heat until the peppercorns turn dark. Scoop out and save for later. (*Footnote 5)
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