Recipes - Chinese

Sichuan Green Beans
Sichuan-Green-Beans


Add a little ‘fire’ to your green beans with this Sichuan recipe! Traditionally, the green beans are dry-fried from 20 mins to 2 hours until it’s completely withered before adding the spices. This restaurant-style recipe deep-fries the green beans to make them crispier and retain the vegetable’s colour better.
Cooking Time: < 15mins
Serves:3 to 4
Total time: 15mins - 30mins
Course: Main
Cook Method: Stir-Fry
Cuisine: Chinese









Ingredients:

400g fresh green beans (ends removed, cut into 8cm long sections)
2 cups of oil for frying
2 tsp light soy sauce
½ tsp sugar
pinch of salt
1 tbsp Sichuan Ya Cai (optional, see note)
2 garlic cloves (minced)
½ tbsp ginger (minced)
6-7 Sichuan peppercorns
3-5 dried red chillis (soaked in warm water for 10 mins and cut into sections)

Minced pork and marinade:

⅓ cup minced pork (with some fat)
1 tsp corn starch
½ tbsp light soy sauce
pinch of salt
½ tbsp ginger (minced)




Steps:
  1. Combine all seasoning and minced pork in a small bowl to marinate for about 15 mins. Prepare green beans, and drain with paper towel.
  2. In a wok, heat oil over high heat until you see light smoke rising from the surface. Add drained green beans to fry for about 3 mins over low to medium heat. Stir the beans occasionally during the process. They will be ready when they look withered and well fried. Transfer green beans to a plate and discard oil leaving only a remaining of 1 tbsp of cooking oil in the wok.
  3. Add minced pork and saute for 1 min until fragrant, then add ginger, garlic, Sichuan pepper, Ya Cai (optional) and dried red chillies. Saute for another 1 to 2 min.
  4. Return green beans to the wok and add salt, sugar and light soy sauce. Saute and stir until everything is well combined. Dish out and serve with steamed rice.

Note: Ya Cai is a popular ingredient in Sichuan cuisine. It is a kind of pickled vegetable and is usually quite salty. Remember to reduce salt if Ya Cai is added to a dish


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Sichuan Green Beans

Sichuan Green Beans

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Add a little ‘fire’ to your green beans with this Sichuan recipe! Traditionally, the green beans are dry-fried from 20 mins to 2 hours until it’s completely withered before adding the spices. This restaurant-style recipe deep-fries the green beans to make them crispier and retain the vegetable’s colour better.

Cooking Time: < 15mins
Serves: 3 to 4
Total time: 15mins - 30mins
Course: Main
Cook Method: Stir-Fry
Cuisine: Chinese
Ingredients

400g fresh green beans (ends removed, cut into 8cm long sections)
2 cups of oil for frying
2 tsp light soy sauce
½ tsp sugar
pinch of salt
1 tbsp Sichuan Ya Cai (optional, see note)
2 garlic cloves (minced)
½ tbsp ginger (minced)
6-7 Sichuan peppercorns
3-5 dried red chillis (soaked in warm water for 10 mins and cut into sections)

Minced pork and marinade:

⅓ cup minced pork (with some fat)
1 tsp corn starch
½ tbsp light soy sauce
pinch of salt
½ tbsp ginger (minced)

Instructions
  1. Combine all seasoning and minced pork in a small bowl to marinate for about 15 mins. Prepare green beans, and drain with paper towel.
  2. In a wok, heat oil over high heat until you see light smoke rising from the surface. Add drained green beans to fry for about 3 mins over low to medium heat. Stir the beans occasionally during the process. They will be ready when they look withered and well fried. Transfer green beans to a plate and discard oil leaving only a remaining of 1 tbsp of cooking oil in the wok.
  3. Add minced pork and saute for 1 min until fragrant, then add ginger, garlic, Sichuan pepper, Ya Cai (optional) and dried red chillies. Saute for another 1 to 2 min.
  4. Return green beans to the wok and add salt, sugar and light soy sauce. Saute and stir until everything is well combined. Dish out and serve with steamed rice.

Note: Ya Cai is a popular ingredient in Sichuan cuisine. It is a kind of pickled vegetable and is usually quite salty. Remember to reduce salt if Ya Cai is added to a dish

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