Dry-fried green beans with pork mince chilli & dark soy

Dry-fried green beans with pork mince chilli & dark soy

By
From
Hong Kong Diner
Serves
2
Photographer
Kris Kirkham

Although this dish ORIGINATED IN SICHUAN, it’s incredibly popular across China and Hong Kong. Traditionally these dry-fried green beans are DEEP-FRIED FIRST, then stir-fried into a dry mix of pork mince and pickled vegetables. Pickled vegetables are stir-fried into many dishes, and you’ll find a few examples in this book. Not only are the pickles DELICIOUS AND FLAVOURFUL, but they also stem from a cultural value of RESOURCEFULNESS by using any and all food available.

Ingredients

Quantity Ingredient
2 large dried red chillies
2 garlic cloves
50g sui mi ya cai, (Sichuanese pickled vegetables), (swapsies: Tianjin preserved vegetable)
200g green beans
100g minced pork
200ml vegetable oil, for frying

The pork marinade

Quantity Ingredient
1 tablespoon light soy sauce
1/2 teaspoon pure sesame oil
1/2 teaspoon sugar

The sauce

Quantity Ingredient
1 teaspoon chilli bean sauce
1/2 teaspoon dark soy sauce

Method

  1. Soak the dried red chillies in hot water for 15 minutes, then roughly chop. Keeping all the ingredients separate for now, finely slice the garlic, finely chop the pickled vegetables, and top and tail the green beans.
  2. Mix the pork marinade ingredients together in a bowl, then add the minced pork and massage with the marinade. Lastly, mix the sauce ingredients together in a separate small bowl or ramekin.
  3. Now build your wok clock: place your green beans at 12 o’clock, then arrange the garlic, marinated minced pork, dried red chillies, Sichuan pickled vegetables, and finally the sauce, clockwise around the plate.
  4. Pour the vegetable oil into your wok. This is for deep-frying the green beans. Heat the oil to 180°C, or use a wooden skewer or wooden chopstick to test by placing the tip in the oil: if the wood starts to fizz after a second or so, the oil is hot enough.
  5. Using a slotted spoon or a Chinese frying skimmer, carefully lay all the green beans in the oil, giving them a gentle push to separate them. The beans will start to blister quite quickly. Deep-fry in the oil for 2 minutes – ideally you want the beans to blister all the way around the skin.
  6. Place a sieve over a metal or ceramic mixing bowl and pour the green beans and oil into the sieve, allowing the bowl to catch the discarded oil.
  7. Place the wok back on a high heat. Once the oil remaining in the wok is smoking hot, add the slices of garlic and stir-fry for 30 seconds, then add the minced pork and chop into it with your ladle or spatula to break up the meat. Once the meat is browning and starting to crisp up on the edges, add the chilli, followed by the pickled vegetables, and cook for a further minute or so, stirring continuously and mixing the ingredients together.
  8. Lastly, return the cooked beans to the stir-fry. Bring the wok to a smoking hot heat one last time, then pour in the sauce and stir-fry for 1 minute. Once all the sauce has coated the meat and beans, the dish is ready to be served, ideally with a side of steamed rice and a steamed vegetable for good balance.
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