Dry-Fried Green Beans

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By: The Homemakers Test Kitchen

This favourite Chinese restaurant dish is easy to prepare at home. If you like, you can omit the pork altogether for a vegetarian version.

Ingredients

1 lb (500 g) green beans, trimmed

2 cups (500 mL) peanut or vegetable oil

5 cloves garlic, minced

4 green onions (white and light green parts only), minced

2 tsp (10 mL) minced gingerroot

2 tbsp / 30 mL chili bean paste

4 oz (125 g) ground pork

2 tbsp (30 mL) Chinese rice wine, sake or dry sherry

1 tbsp (15 mL) soy sauce

1-1/2 tsp (7 mL) granulated sugar

1/2 tsp (2 mL) ground Szechuan pepper (optional)

1 tsp (5 mL) sesame oil

Preparation

Wash beans and dry thoroughly. In wok or skillet, heat peanut oil over high heat until haze appears on surface; deep-fry beans in two batches until tender-crisp and slightly wrinkled, 2 to 3 minutes per batch. Drain on paper towels.

Pour out all but 1 tbsp/15 mL of the oil. Add garlic, onions and ginger; fry until fragrant but not browned, about 30 seconds. Add bean paste and stir-fry for 20 seconds. Add pork and stir-fry until browned, about 2 minutes. Add wine, soy sauce, sugar and pepper (if using); stir-fry until dry, about 30 seconds. Add beans and stir-fry until ingredients cling to beans, about 1 minute; stir in sesame oil.

Makes 4 servings.

Serving(s): 4

Nutritional Information
Per serving: about
Calories	231
Protein	8 g
Fat (total)	17 g
Sat. Fat	4 g
Carbohydrate	12 g
Fibre	3 g
Cholesterol	17 mg
Sodium	449 mg
Calcium	6 % RDI
Iron	9 % RDI
Vitamin A	9 % RDI
Vitamin C	28 % RDI
Folate	18 % RDI

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Garden varieties

Source

Homemakers Magazine: Summer 2006

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