Gan bian si ji dou — dry-fried green beans with pork
Wok-seared green beans tossed with pork, chilli and preserved vegetables.
Active time25 min
Cooking25 min
Total35 min
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Ingredients
- 2 garlic cloves
- 450 g fresh green beans
- a quarter of a cup of raw minced pork
- 1 tsp sesame oil
- 2 tbsp sunflower oil
- 2 tbsp preserved mustard vegetables sui mi ya cai
- 2 dried red chillies
- 2 tsp light soy sauce
- ½ tsp salt
- ⅛ tsp sugar
- 1 tsp Shaoxing wine
Preparation
Wash, trim and dry the beans. Heat the wok over high heat. Add the beans and salt, then immediately reduce to medium-low. Cook for about 20 min, stirring occasionally, until the beans are tender with brown sear marks. Set aside.
450 g fresh green beans½ tsp salt- wok
- spatula
- plate
While the beans cook, peel and chop the garlic. Deseed and chop the dried chillies. After removing the beans, heat the oil in the wok over medium-high heat. Brown the pork, breaking it up, until no pink meat remains. Add the garlic and chilli and stir briefly. Add the ya cai and stir-fry for 1 min.
2 garlic clovesa quarter of a cup of raw minced pork2 tbsp sunflower oil2 tbsp preserved mustard vegetables sui mi ya cai2 dried red chillies- knife
- chopping board
- wok
- spatula
Return the beans to the wok. Add the wine, soy sauce, sugar and sesame oil. Stir-fry over high heat for 1 min. Serve hot.
1 tsp sesame oil2 tsp light soy sauce⅛ tsp sugar1 tsp Shaoxing wine- wok
- spatula
Allergens
- Gluten
- Mustard
- Sesame
- Soy
Composition to check for: Celery, Crustaceans, Eggs, Fish, Lupin, Milk, Molluscs, Tree nuts, Peanuts, Sulphites.