Years ago, I was asked to give a community workshop on using vegetables from the garden, and at the time, there were plenty of beans on hand. Among other recipes, I made Szechuan dry-fried green beans. This dish can be made with regular green beans, or Chinese long beans. In either case the method used to cook them is known as “dry-frying,” which as I understand it, means stir-frying the beans on high heat in a wok until they are slightly caramelized and cooked through. I list ground pork as an optional ingredient, but usually cook it without meat. I learned the entire recipe and method from my friend Andrew. The dish is always a highlight of any Chinese meal.
Ingredients
2 tablespoons peanut oil
1 pound green beans or broad beans, cleaned, trimmed, cut into 2-3 inch lengths. 2-3 cloves garlic, minced
1 tablespoon minced ginger
3 green onions finely sliced, white and green parts separated
3 ounces ground pork (optional)
2 tablespoons chili garlic sauce or sambal oelek
1/2 teaspoon soy sauce
1/2 teaspoon rice vinegar
1/2 teaspoon sugar
Szechuan pepper corns, crushed, or hot pepper flakes
Recipe
Heat 1 tablespoon oil in wok to high heat, and add green beans. Stir fry until the beans begin to brown, 6 to 8 minutes, or until browned and tender. If beans are not cooking through, add some water and cover briefly. Remove to plate and set aside. Meanwhile, add garlic, ginger, and white parts of green onions, and pork, if using. Stir fry until fragrant, or until pork if used is cooked through. Add chili garlic sauce or sambal oelek. Stir fry to combine, add soy sauce, rice vinegar, and sugar, add green beans, and continue to stir fry until green beans and sauce is well incorporated. Serve with sprinkle of crushed Szechuan pepper corns or hot pepper flakes.
FoodIowa 