Dry Refried String Beans (干煸豆角 Gan1 Bian3 Dou4 Jiao3) is a widely served Sichuan dish. The classic version uses pork, ya cai, and Sichuan chile bean paste.
Dry Refried String Beans (干煸豆角)
Servings: 2 people
Ingredients
- 12 ounces String Beans ends trimmed, cut into 1.5 inch pieces
- 1/2 cup minced pork
- 2 tablespoons rice cooking wine
- 1 tablespoon light soy sauce
- 1 teaspoon sugar
- 2 cups vegetable oil
- 1 tablespoon minced garlic
- 1 tablespoon minced fresh ginger
- 1 tablespoon Sichuan chili bean paste
- 1/4 ounce dried red chilies cut into 1/2 inch pieces and seeded
- 8-10 pieces Sichuan peppercorn
Instructions
- Combine rice cooking wine, light soy sauce and sugar in a bowl and mix well.
- Heat the vegetable oil in a pan over high heat until it is just beginning to smoke (about 395°F).
- Put the string beans into the oil and fry them for about 2 minutes until they turn a little bit brown.
- Remove the string beans from the pan and place them on the wire rack to drain off the excess oil.
- Pour the oil out of the pan, reserving 2 tablespoons. Return the pan to the heat with reserved 2 tablespoons vegetable oil, add the garlic, ginger, dry chiles and Sichuan peppercorn, stir-fry over high heat until fragrant
- Add Sichuan chile bean paste to stir fry for 30 seconds. Add minced pork, stir fry until the pork color change.
- Return the string beans into the pan, add the sauce mixture, stir-fry for 1 minute. Transfer to the plate and Enjoy!
Notes
Make sure you dry the beans after you wash them.