Course: To Be Tested
Servings: 4
ganbiansijidou
Don't use western vermicelli, but get vermicelli (or glass) noodles from any Asian grocery store (e.g. Lungkow Vermicelli in Amazing Oriental)
Source
白尤恩 on the CookLang Discord
Ingredients
| 500 gr // top & bottom removed, halved | green beans |
| ¼ cup // or sunflower oil | vegetable oil |
| 2 tsp | sichuan peppercorns |
| 1 tsp // minced | ginger |
| 3 cloves // minced | garlic |
| 3 // deseeded and sliced | dried red chilies |
| 125 gr // or vegetarian alternative | ground pork or chicken |
| 1 tbsp | Shao Hsing wine |
| 1 tbsp | light soy sauce |
| ¼ tsp | dark soy sauce |
| ¼ tsp | sugar |
| to taste | salt |
Steps
- Wash the green beans and pat them dry with a kitchen towel. Heat vegetable oil in a #wok over medium high heat. Fry the beans in one layer (requires two batches). They're done once they appear wrinkled and slightly scorched, after about 5 minutes. Use a #strainer to remove the beans and set aside.
- Turn off the heat and scoop the oil out of the pan, except for 1 tbsp. Turn the heat to low, and add the sichuan peppercorns, ginger, garlic and dried red chilies. Stir-fry for about 1 minute, until fragrant.
- Next, add in the ground pork or chicken and turn up the heat to high. Stir-fry quickly to break up the pork until the meat is browned slightly.
- Add in the fried green beans, Shao Hsing wine, light soy sauce, dark soy sauce, and sugar. Toss everything well, and add salt. Serve hot with steamed white rice and other dishes.