Dry-Fried Green Beans From 'The Chinese Takeout Cookbook' Recipe

Name: Dry-Fried Green Beans From 'The Chinese Takeout Cookbook'
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 pound green beans; 1 1/2 teaspoons Chinese rice wine or dry sherry; 1 1/2 teaspoons chili bean sauce; 1/2 teaspoon sesame oil; 1 teaspoon sugar; 1/2 teaspoon salt, plus more to taste; 1/4 cup peanut or vegetable oil; 5 or 6 dried red chiles; 1/4 teaspoon ground Sichuan pepper; 1 tablespoon minced garlic; 1 teaspoon minced or grated fresh ginger; 3 scallions, white parts only, thinly sliced; 4 ounces fresh shiitake or cremini mushrooms, finely chopped

Servings: persons

3/4 pound green beans
1 1/2 teaspoons Chinese rice wine or dry sherry
1 1/2 teaspoons chili bean sauce
1/2 teaspoon sesame oil
1 teaspoon sugar
1/2 teaspoon salt, plus more to taste
1/4 cup peanut or vegetable oil
5 or 6 dried red chiles
1/4 teaspoon ground Sichuan pepper
1 tablespoon minced garlic
1 teaspoon minced or grated fresh ginger
3 scallions, white parts only, thinly sliced
4 ounces fresh shiitake or cremini mushrooms, finely chopped

1
Rinse the green beans and dry them thoroughly; even a small amount of water will cause the oil to in the wok to spit. Cut the beans into 2-inch lengths.
2
In a small bowl, stir together the rice wine, chili bean sauce, sesame oil, sugar, and salt until the sugar is dissolved. Set aside.
3
Heat a wok or large skillet over high heat until a bead of water sizzles and evaporates on contact. Add the peanut oil and swirl to coat the bottom. Add the green beans and stir-fry, keeping the beans constantly moving, for 5 to 6 minutes, or until the outsides begin to blister and the beans are wilted. Turn off the heat, remove the green beans, and set aside on a plate lined with paper towels.
4
Remove all but 1 tablespoon of oil and reheat the wok. Add the chiles, Sichuan pepper, garlic, ginger, and scallions and stir-fry until fragrant, about 30 seconds. Add the mushrooms and stir-fry for about another minute, until the mushrooms have browned and started to crisp. Add the sauce. Return the green beans to the wok and stir-fry for about another minute. Transfer to a plate and serve hot.

189

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3/4 pound green beans, 1 1/2 teaspoons Chinese rice wine or dry sherry, 1 1/2 teaspoons chili bean sauce, 1/2 teaspoon sesame oil, and more.

Yes, Dry-Fried Green Beans From 'The Chinese Takeout Cookbook' falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Dry-Fried Green Beans From 'The Chinese Takeout Cookbook'

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