Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, dry fry green beans. One of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Do you order green beans with your fried chicken with the justification that it makes the meal slightly healthier? If the green bean dishes you're familiar with are the type with mushy beans and flavorless sauce, these dry fried green beans (or Gan Bian Si Ji Dou) will blow your mind. These dry-fried green beans are tender, juicy and packed with umami, savory flavors.
Dry Fry Green Beans is one of the most favored of current viral foods on earth. It’s easy, it is fast, it tastes delicious. It is appreciated by millions every day. They are fine and they look fantastic. Dry Fry Green Beans is something that I have loved my entire life.
To get started with this recipe, we must first prepare a few ingredients. You can have 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
- Take 1/2 pound chicken, pork, shrimp, tofu
- Prepare 3-4 cloves garlic
- Get 1 inch piece ginger
- Prepare 1-2 carrots
- Take 1/4-1/2 onion
- Prepare 1 1/2 tablespoon fish or soy sauce
- Get 1 tablespoon chili sauce (optional, to taste)
- Prepare 1 ground black pepper to taste
- Make ready 1 salt to taste
- Make ready 3 tablespoon oil for frying
The time I had Blistered Green Beans with Garlic was one of those occasions. This recipe is Chris Morocco's riff on a classic Sichuan preparation for dry-fried green beans, which was where my cooking education started. Chris: Hey guys, here are the dry-fried green beans for BA dot com. 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.
Step by Step 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. Dry-fried green beans are one of Sichuan's most famous recipes. The beans are fried until slightly wrinkled. Ground pork and rice wine round out the flavor. The green beans are traditionally dry-fried over a medium heat until they are tender and slightly wrinkled, although these days most restaurants.
So that’s going to wrap it up for this exceptional food dry fry green beans recipe. Thanks so much for reading. I’m confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this site on your browser, and share it to your family, friends and colleague. Thanks again for reading, I hope this site becomes “the place to be” when it comes to dry fry green beans cooking. Go on get cooking!
