Szechuan String Beans

 

1-1/2 tbsp . small dried shrimp
1-1/2 lbs. fresh, young string beans
1 clove garlic, and equal amount of fresh ginger, minced
2 oz. ground pork
1 tbsp. chopped green onions
2 to 3 cups corn or vegetable oil for deep-frying

Seasonings:

1 tsp. Chinese black vinegar or balsamic vinegar
1 tsp. Chili paste
1 tbsp. Dry sherry
1 tbsp. Soy sauce
3 tbsp. Chicken stock
1/2 tsp. Sugar

 

Soak the dried shrimp in hot tap water for 15 minutes. Drain and mince.

Heat wok or skillet over high heat for one minute. Add oil, bring to 350-375 degrees. Make sure beans are pan dried. Place in hot oil for about two minutes or until beans form wrinkles. Remove from oil and drain.

Reheat wok until hot. Add 1 tablespoon oil, place ground pork and stir to separate for about 1 minute. Add minced ginger, garlic, dried shrimp and chili paste. Stir-fry for another 30 seconds. Toss string beans and all remaining ingredients into wok. Stir another 30 seconds. Remove to plate and garnish with chopped green onions.

 

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