Chinese Green Bean Stir-Fry
Chinese Green Bean Stir-FryChinese Stir-Fried Green Beans Although it’s a popular staple at Chinese-American restaurants, Stir-Fried Green Beans with Black Bean Sauce most likely originated from the Sichuan dish 豆角炒肉末 or “green beans fried with minced meat.” The original dish is made with equal parts long beans and meat along with plenty of chili peppers for a fiery … Continue reading “Chinese Green Bean Stir-Fry”Marc Matsumoto
For green beans
vegetable oil (for frying)
green beans (trimmed and cut into 2-inch pieces)
garlic (2 large cloves minced)
douchi (fermented black beans, finely minced)
doubanjiang (chili bean paste)
scallion (thinly sliced for garnish)
- To marinate the pork, stir the Shaoxing wine, soy sauce, sugar, and potato starch together and drizzle over the ground pork. Stir to distribute evenly, but don't over mix it (the pork should still be crumbly).
- Use paper towels to ensure the green beans don't have any water on them or they will spatter when fried. Prepare a wire rack lined with a double layer of paper towels.
- Add 1/4-inch of oil to a frying pan and heat over medium-high heat until the oil is shimmering.
- Fry the green beans in batches until they are vibrant green and tender (about 30 seconds). Transfer to the paper towel-lined rack to drain.
- Drain all but 1 tablespoon of oil and add the garlic and black beans. Stir-fry until the garlic is fragrant.
- Add the doubanjiang and give it a quick stir.
- Add the pork, and stir-fry, using the edge of a spatula to break up the big chunks into bite-size pieces.
- When the pork is cooked, add the green beans and toss to coat evenly.
- Garnish with scallions and serve the green bean stir-fry with rice.