Sichuan dry fried green beans with pork (Gan bian si ji)
- Heat 2 tbsp vegie oil in a wok (or large heavy-bottomed pan) and stirfry the beans to crisp-tender. DON’T OVER COOK! Remove to a bowl.
- Add 2-3 tbsp vegie oil to the wok and gently cook the mince until browned, continually stirring and mashing as you do so.
- Then add the Chinese wine and soy with a little salt and quite a bit of ground pepper. Mix well and cook until the liquid has reduced quite heavily.
- Return the beans to the pan with the pickled mustard greens. Toss well and cook until the beans are tender and most of the liquid has evaporated.
- When ready, remove from the heat and toss through the sesame oil. Taste for seasoning.
- Serve on a bed of steamed rice.
- 4-5 tbsp vegetable oil
- 300 gm green beans, topped & tailed and then cut in half
- 200 gm minced pork
- 1 tbsp Chinese rice wine (or dry sherry)
- 1 heaped tbsp soy sauce
- sea salt & freshly ground pepper
- 3 tbsp finely chopped Asian pickled mustard greens
- 1 tspn sesame oil
Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.