Hey everyone, it is Brad, welcome to our recipe site. Today, I will show you a way to make a special dish, dry fry green beans. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
These dry-fried green beans are tender, juicy and packed with umami, savory flavors. My mind goes straight to dry-fried green beans when I think about Szechuan food. Because the Chinese restaurant I order from makes the best ones ever!
Dry Fry Green Beans is one of the most well liked of current trending foods on earth. It is enjoyed by millions daily. It’s easy, it is quick, it tastes yummy. Dry Fry Green Beans is something that I’ve loved my whole life. They’re nice and they look fantastic.
To get started with this particular recipe, we have to prepare a few ingredients. You can have dry fry green beans using 11 ingredients and 14 steps. Here is how you cook that.
The ingredients needed to make Dry Fry Green Beans:
- Get green beans
- Make ready chicken, pork, shrimp, tofu
- Make ready garlic
- Get piece ginger
- Make ready carrots
- Make ready onion
- Get fish or soy sauce
- Make ready chili sauce (optional, to taste)
- Take ground black pepper to taste
- Get salt to taste
- Get oil for frying
Chris: Hey guys, here are the dry-fried green beans for BA dot com. Blistered and charred green beans are tossed with an aromatic sauce, making this dish too good to pass up, and it's substantial enough to serve as a main. Diana Kuan's dry-fried green beans in The Chinese Takeout Cookbook are less embellished than versions seen at Chinese restaurants; she keeps things Why I picked this recipe: Sichuan-style dry-fried green beans are one of my favorite vegetable preparations on the Chinese takeout menu. Shallow-frying green beans blisters them on the outside and renders them tender on the inside, with a whisper of a chew.
Steps 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.
Renditions vary, but the process of cooking it yourself—choosing whether it should be mild or spicy, garlicky or gingery, or if it should include dried chiles, salted black. Fragrant, salty and pungent, dry fried green beans with Chinese olive vegetable is one of the best ways to serve green beans. The crucial part of making this dish is to "dry/dehydrate" the green beans before frying with other ingredients. In Chinese restaurants, it's a common practice to deep fry. 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.
So that’s going to wrap this up with this exceptional food dry fry green beans recipe. Thank you very much for reading. I am sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
