This classic Chinese side dish transforms humble string beans into a textural delight. The beans are first deep-fried until blistered and wrinkled, giving them a unique nutty flavor and crisp bite. They are then tossed in a wok with savory ground pork, spicy Szechuan preserved vegetables, and ginger. The result is a harmonious blend of salty, slightly spicy, and umami-rich flavors that pair perfectly with steamed rice or as part of a larger dim sum spread. While deep-frying yields the best texture, you can also pan-fry the beans for a lighter version. It&# 226;ÂÂs a quick, flavorful dish that brings authentic restaurant-style taste to your home kitchen.
String Beans With Szechwan Preserved Vegetabl
Description
This classic Chinese side dish transforms humble string beans into a textural delight. The beans are first deep-fried until blistered and wrinkled, giving them a unique nutty flavor and crisp bite. They are then tossed in a wok with savory ground pork, spicy Szechuan preserved vegetables, and ginger. The result is a harmonious blend of salty, slightly spicy, and umami-rich flavors that pair perfectly with steamed rice.Ingredients
Directions
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Wash the string beans thoroughly, trim off the ends, and remove any strings. Cut them into 1 1/2 inch pieces.
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Pat the cut beans completely dry with paper towels to prevent oil splattering.
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Heat 2 cups of vegetable oil in a wok or deep pot until smoking hot (around 350ðF/175ðC).
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Carefully slide the dried string beans into the hot oil. Deep fry until the beans are wrinkled and blistered, about 5 minutes, turning frequently.
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Remove the beans from the oil and drain on paper towels. Set aside.
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Pour out most of the oil, leaving about 2 tablespoons in the wok. Reheat over medium-high heat.
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Add the chopped ginger to the wok and stir-fry for 10 seconds until fragrant.
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Add the ground pork to the wok. Stir-fry, breaking up any clumps, until the pork changes color and is cooked through.
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Add the Szechuan preserved vegetables to the wok and stir-fry for another 30 seconds.
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Return the fried string beans to the wok. Add the salt, soy sauce, sugar, and chicken stock.
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Stir-fry vigorously for 2 minutes, allowing the sauce to coat the beans and reduce until the mixture is relatively dry.
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Turn off the heat. Stir in the sesame seed oil, red wine vinegar, and chopped scallions.
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Toss everything together for 1 minute until thoroughly heated and well-combined. Serve hot or at room temperature.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 1197.1kcal
- % Daily Value *
- Total Fat 125.1g193%
- Saturated Fat 19.7g99%
- Cholesterol 29.4mg10%
- Sodium 30.6mg2%
- Total Carbohydrate 11.7g4%
- Dietary Fiber 3.1g13%
- Sugars 7.5g
- Protein 11.7g24%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Szechuan preserved vegetables (also known as Youtiao or preserved mustard greens) can be found in the canned or dried goods section of most Asian grocery stores. If unavailable, you can substitute with finely chopped salted pickled vegetables or omit and increase the soy sauce slightly for saltiness.
For a lighter version, you can skip the deep-frying step. Instead, heat a small amount of oil in a wok and pan-fry the raw string beans over high heat until they are slightly blistered but still crisp-tender, about 3-4 minutes. Proceed with the rest of the recipe as directed.
This dish is delicious served hot immediately after cooking, but it also holds up well at room temperature, making it a great option for potlucks or meal prep. Store leftovers in an airtight container in the refrigerator for up to 3 days.
