Gan-bian Si-ji-dou – Sichuan cooks like to compliment many of their vegetable dishes with small amounts of ground meat. In this dish, pork enhances the taste and texture of the green beans and the flavors are more salty (dried shrimp) and pickle-ly (Sichuan pickled vegetable) and not very spicy.
Sichuan Dry-fried String Beans
- Small bowl
- 1½ lb Green beans or "four-season" long beans
- 3 small Dried shrimp, finely chopped
- 2 tbsp Sichuan pickled vegetables
- ¼ lb Chopped bacon or ground pork
- 1 stalk Scallion, chopped
- 1 cup Cooking oil
- 3 tbsp Soy sauce
- 2 tbsp Rice wine (or sherry)
- 2 tsp Sugar
- 1 tsp Salt
- 3 tbsp Water
- 3 tbsp Sesame oil
- In a colander in the sink, wash green beans and drain. Trim beans, cut into 3-inch lengths, and return to colander. Mix the seasonings in a small bowl.
- Heat oil in a wok or frying pan until smoking hot. Working in batches, add ⅓ of the green beans to the oil and cook until the beans are soft and begin to blister. Removed cooked beans with a slotted spoon and drain. Compleat the last 2 batches after the oil gets back to temperature.
- Remove all but 2-3 tbsp oil from the wok. Stir fry the bacon or pork until it begins to brown. Add Sichuan vegetable and dried shrimp. Toss to heat through and then add fried green beans. Stir-fry until the green beans are reheated and then stir in the seasonings and scallions. Continue cooking over high heat until the liquid has mostly disappeared. Transfer to a serving dish and serve hot.