Spicy Dry-Cooked Long Beans Recipe(Chinese Recipes) |
Ingredients: Serves 4-6 |
1 lb (500 g) long beans or green beans, trimmed 2 tablespoons canola or peanut oil For the sauce: 2 tablespoons low-sodium chicken broth 1 tablespoon each black vinegar and dark soy sauce ½ teaspoon each tomato paste and Sriracha chile sauce ½ teaspoon cornstarch ¼ teaspoon sugar 2 cloves garlic, minced 3 tablespoons minced celery 2 tablespoons minced green scallions 1 tablespoon peeled and minced fresh ginger ¼ lb (125 g) ground or minced pork 1 tablespoon seeded and minced fresh hot red chili 2 tablespoons rinsed and minced Sichuan preserved vegetable |
Method: Cut the beans into lengths measuring 3-6 inches (7.5-15 cm). In a wok or large sauté pan over high heat, heat 1 tablespoon of the canola oil until very hot. Add the beans and stir-fry until they begin to char and blister, 7-10 minutes. Transfer the beans to a bowl. Set the pan aside without rinsing. To make the sauce, in a bowl, stir together the broth, vinegar, soy sauce, tomato paste, chili sauce, cornstarch and sugar. Return the pan to high heat, add the remaining 1 tablespoon oil, and heat until very hot. Add the garlic, celery, green scallions and ginger and stir-fry until very fragrant, about 2 minutes. Stir in the pork, chili and preserved vegetable and continue to stir-fry until the pork is opaque, 2-3 minutes. Return the beans to the pan and stir-fry for 2 minutes to heat through. Pour the sauce over the beans and stir-fry until the sauce reduces and thickens, 3-4 minutes. Transfer to a warmed bowl and serve at once. Note: The term Sichuan preserved vegetable refers to radishes, mustard greens, napa cabbage, or turnips that have been pickled in vinegar, salt, chili paste and Sichuan peppercorns. The pickled vegetables have a salty taste and crunchy texture. They are sold wrapped in plastic or in cans or earthenware jugs. Rinse before use to remove excess brine. |
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