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Sichuan Dry Fried String Beans with Pork
By Pig on a Spit - Apr 24, 2008 |
 
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This fried green bean and pork dish is outstanding as the green beans exude aromatic flavors and have an interesting chewy texture.
I do not fry the beans as long as traditional recipes call for because I want them to have some texture left.
Jar Choy - A type of pickled mustard stem originating from Sichuan, China. Other transliterations might include cha tsai, tsa tsai, jar choy, jar choi, ja choi, ja choy, zha cai, or cha tsoi. In English, it is commonly known as Sichuan vegetable, Szechwan vegetable, or Chinese pickled vegetable.
Ingredients:
1 tablespoon Dried shrimp
1 tablespoon Preserved Sichuan Preserved Vegetable (jar choy)
3 cups Peanut oil for deep frying
1 pound String beans
1 tablespoon Minced ginger
1 tablespoon Finely chopped garlic
4 ounces Ground pork butt
1 Green onion -- minced
1 teaspoon Sugar
1pn White pepper
2 ts Dark soy sauce
2 tb Chicken stock
A dash of sesame oil.
Cooking Method:
Cover the dried shrimp with hot water for 30 minutes. Drain. Chop into the consistency of coarse bread crumbs.
Rinse the Sichuan preserved vegetables with cold water to wash off the brine and salt; chop into the same texture as the shrimp.
In a deep fryer add the oil and heat to 375F.
Deep fry the beans in two or three batches for 2 to 3 minutes or until they look wrinkled, blistered and khaki color.
Remove all but 1 tablespoon of the oil from the wok. Reheat the wok over high heat.
Add the ginger and garlic; stir-fry for 15 seconds.
Add the pork, preserved mustard, dried shrimp; stir-fry for 1 minute longer.
Poke and break up the clumps of pork so that it looks crumbled.
Add the green onion, sugar, white pepper and soy sauce; toss together to blend.
This page is from our Fried Pork Recipes category.
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