Sichuan Fried Green Beans 乾煸四季豆

Bahan-bahan

• 1lbs Green beans, trimmed, halved

• 1/2lbs Ground pork

• 5 Garlic cloves, minced

• 1 Chilli pepper (omit for kids)

• 1T Vegetable oil

• 2T Preserved mustard tuber, chopped (optional)

• 1/4t Sichuan peppercorn, ground (optional)

• 2T Soy sauce

• 1T Rice wine to sake

• 1t Sugar

Arahan

• Heat oil in pan over medium heat, add green beans. Cover to steam the green beans, stir often. Lightly fried the green beans until lightly browned/blistered. Remove green beans.

• In the same pan, cook ground pork oven medium heat until pork juice/fat rendered from pork & lightly browned.

• Stir in garlic, chili pepper, mustard tuber, and sichuan ppercorns, cook until fragrant.

• Stir in soy sauce, rice wine, and sugar, cook for 1-2 minutes.

• Add green bean to the pan, stir frequently so the green beans are is fully coated w/ sauce & taken in the flavors, 1 - 2 minutes.

Nota

• Undercooked green beans contain lectins which can cause digestive issues, so make sure it’s fully cooked.

• You can place green beans in a pan, add a little water to steam par-cook them. Once the water evaporates , add oil to fry/blister them.

• I use sake in place of rice wine since cooking rice wine is basically sake w/ added salt. I kept a bottle or 2 of cheap Sake (not suitable for drinking, $10 for 750ml) like, Sho Chiku Bai, Ozeki, and Gekkeikan, for cooking. Since I also use 2T to make rice, a bottle of sake doesn’t last long.