Dry-Fried String Beans
- Active Time 15m
- Total Time 15m
Makes 4 servings
Part of the art of Chinese cooking consists of being able to take a few common ingredients and prepare them in a way that lets each individual flavor element improve all the other ingredients. The following string bean recipe will illustrate the approach.
- 1 1/2 pounds string beans
- 1 cup vegetable oil
- 1 tablespoon chopped scallions
- 1 teaspoon chopped garlic
- 1/2 teaspoon Szechuan chili paste or hot sauce
- 2 tablespoons soy sauce, low-sodium if possible
- 1 tablespoon dry sherry or rice wine
- 1 tablespoon sugar
Wash the beans under running water. Drain the beans well on paper towels.
In a wok or skillet, heat the oil until just before it smokes. Add the beans, standing back to avoid being spattered with oil. Cook the beans over high heat, stirring and turning frequently, until they are wrinkled and lightly browned, about 7 minutes. Remove the beans with a slotted spoon and place in a colander to drain. Set aside.
Discard all but about 2 tablespoons of oil from the skillet. Over high heat, reheat the remaining oil. Add the scallions, garlic and Szechuan paste and stir-fry for 20 seconds. Add the soy sauce and stir.
Put the string beans back into the skillet. Add the wine and sugar and stir until well mixed, about 1 minute. Remove from skillet and serve.
Recipe reprinted by permission of Doubleday. All rights reserved.
nutrition information per serving
175 calories; 11g total fat; 0mg cholesterol; 487mg sodium; 16g carbohydrates; 6g fiber; 3g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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