Spicy Garlic Dry-Fried Long Beans with Pork
March 27, 2012 § 7 Comments
I haven’t made any stir-fries in a while but on a recent trip to the store, I saw some long beans that looked good. I originally had planned on making green papaya salad with it but I never got around to getting the papaya. So instead, I made a dry-fried dish with it. I was actually surprised I’ve never posted on this dish before so I made an effort this time to actually take a picture of it before it was completely consumed.
This recipe can also be easily converted to a Sichuan dry-fried green beans dish, and it can be completely vegetarian, if you prefer. This is so good over a hot bowl of steamed white rice!
I love the addition of Sichuan preserved vegetable (zha cai), which actually is pickled mustard plant. You’ve probably eaten some of this before, like in Tan Tan Mein (dan dan noodles) or even niu rou mein. You can find it in most Asian markets. I like to buy the kind that’s already been cut into shreds since I think it tastes a little different than the whole vegetable. The can looks like this (the word “SHREDDED” is underneath in the “Preserved Vegetable”):
Even if you don’t want to add the preserved vegetable or can’t find it, this dish is still worth making.
- 3/4 to 1 pound long beans (or substitute with green beans)
- 1/2 cup canola oil
- 1/4 to 1/2 pound ground pork, depending on your preference)
- 2 Tablespoons Sichuan preserved vegetable, finely chopped
- 1 Tablespoon minced garlic
- 1 teaspoon minced or grated ginger
- 3 scallions, white parts only, chopped
- 1/4 teaspoon red pepper flakes (optional)
- 1 teaspoon soy sauce
- salt to taste
- 1/4 teaspoon ground white pepper (optional)
- 1/2 Tablespoon Chinese rice wine or dry sherry
- 1/2 Tablespoon chili bean sauce
- 1 Tablespoon garlic chili paste (I use 2 Tbsp since I like it really spicy)
- 1/2 teaspoon sesame oil
- 1 teaspoon sugar
Rinse the green beans and dry them very well. Cut the ends off and then cut the beans into 2-inch lengths.
Prepare the sauce: stir together the wine, chili bean sauce, garlic chili paste, sesame oil, and sugar until the sugar is dissolved. Set aside.
Heat a large wok or skillet over medium-high heat. Add the oil and swirl to coat the sides. Add green beans and stir-fry for about 7 minutes, keeping the beans constantly moving. Stir-fry beans until the outsides begin to blister and the beans start to look wilted. The beans should not burn. Remove the green beans and set them on paper towels to drain.
Remove all but 1 tablespoon of oil and reheat the wok. Add ground pork and stir-fry until no more pink can be seen.
Add soy sauce, Sichuan preserved vegetable, red pepper flakes (optional), garlic, ginger, scallions and ground white pepper (optional), stir-fry until fragrant, about 1 minute.
Add sauce mixture and cook for another minute.
Add long beans back in and stir to combine everything. Adjust the seasoning with salt, if necessary. Serve hot with some steamed white rice.