Hey everyone, I hope you are having an incredible day today. Today, we’re going to make a special dish, dry fry green beans. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
Dry Fry Green Beans is one of the most popular of current trending foods in the world. It is simple, it is quick, it tastes delicious. It is appreciated by millions every day. Dry Fry Green Beans is something which I’ve loved my entire life. They’re fine and they look fantastic.
These dry-fried green beans are tender, juicy and packed with umami, savory flavors. My mind goes straight to dry-fried green beans when I think about Szechuan food. Because the Chinese restaurant I order from makes the best ones ever!
To begin with this particular recipe, we must first prepare a few ingredients. You can cook dry fry green beans using 11 ingredients and 14 steps. Here is how you can achieve that.
The ingredients needed to make Dry Fry Green Beans:
- Take 1 pound green beans
- Make ready 1/2 pound chicken, pork, shrimp, tofu
- Get 3-4 cloves garlic
- Prepare 1 inch piece ginger
- Take 1-2 carrots
- Take 1/4-1/2 onion
- Get 1 1/2 tablespoon fish or soy sauce
- Take 1 tablespoon chili sauce (optional, to taste)
- Get 1 ground black pepper to taste
- Get 1 salt to taste
- Make ready 3 tablespoon oil for frying
Chris: Hey guys, here are the dry-fried green beans for BA dot com. Diana Kuan's dry-fried green beans in The Chinese Takeout Cookbook are less embellished than versions seen at Chinese restaurants; she keeps things Why I picked this recipe: Sichuan-style dry-fried green beans are one of my favorite vegetable preparations on the Chinese takeout menu. The green beans are shallow-fried, a method which blisters them on the outside and renders them tender on the inside, with a whisper of a chew. Blistered and charred green beans are tossed with an aromatic sauce, making this dish too good to pass up, and it's substantial enough to serve as a main.
Instructions to make Dry Fry Green Beans:
- Get everything together
- Clean your green beans, either use whole, or cut to a length you prefer.
- Clean your carrots and slice. I just do rounds, but Julianne would be nice.
- Clean and mince your garlic
- Clean and mince your ginger
- Slice/dice your onion, i like thin slices, but do what you like.
- Slice your meat, strips seem to work well in this, if using tofu, medium sized cubes work well, shrimp use as you wish, usually whole, I like to take the shell off.
- Put oil in wok/stir-fry/skillet, put on medium to medium high heat
- Once oil is hot, add all the vegetables, garlic and ginger, first
- Stir fry until the green beans and veggies are just over done. Yes, that's not a typo, winkled, some dark spots. Add the chili sauce, stir it in.
- Add the protein, stir constantly.
- When the protein is just done, add fish/soy sauce.
- Stir until fish/soy sauce is pretty much dried up. Taste, add salt and pepper, stir, taste. Turn off heat.
- Garnish with sesame seeds, green onion, etc.
Night after night I would have these delicious crispy green beans at Sichuan restaurants alongside dishes like mapo tofu and kung pao chicken, and finally decided I needed to try making them on my own. Fragrant, salty and pungent, dry fried green beans with Chinese olive vegetable is one of the best ways to serve green beans. The crucial part of making this dish is to "dry/dehydrate" the green beans before frying with other ingredients. In Chinese restaurants, it's a common practice to deep fry. Dry-fried green beans are one of Sichuan's most famous recipes.
So that is going to wrap this up with this special food dry fry green beans recipe. Thanks so much for reading. I am sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
