Sichuan Dry-Fried Yard-long Beans Recipe
Asian cookery, with an emphasis on the traditional, underappreciated, or misunderstood elements thereof.
Read more about yard-long beans ยป
[Photograph: Chichi Wang]
Read more: Seriously Asian: The Yardlong Bean
- Yield:4 as a side dish
- Rated:
Ingredients
- 1/4 cup stock, meat or vegetable
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1 cup vegetable oil or lard
- 1 pound yard-long beans, cut into 2-inch segments
- 3 ounces ground pork
- 2 cloves garlic, minced
- 1 teaspoon minced ginger
- 3 dried red chilies, lightly crushed
- 1/2 teaspoon Sichuan peppercorns, crushed in a mortar and pestle
- 1 tablespoon Chiangking vinegar
- 1 tablespoon thinly sliced green onion
Directions
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1.
2. Add the ground pork, garlic, ginger, chilies, and peppercorns to the wok and stir-fry rapidly, breaking up the bits of pork in the wok. Stir-fry for 40 seconds or so, until the pork just cooks through.
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2.
3. Reintroduce the beans to the wok and mix with the other ingredients. Add the stock, salt, and sugar to the wok and simmer for 40 seconds 1 minute, or until the liquid has evaporated. Add the vinegar and the green onions and stir around. Serve immediately with noodles or rice.
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