Dry-Fried Green Beans from 'The Chinese Takeout Cookbook

Name: Dry-Fried Green Beans from 'The Chinese Takeout Cookbook
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Chinese, Asian
Ingredients: 2 teaspoons chili bean sauce; 113 grams fresh shiitake or cremini mushrooms, finely chopped; 1 teaspoon minced or grated fresh ginger; 1 Tbsp minced garlic; 340 grams green beans; 0 teaspoons ground Sichuan pepper; 4 servings Sauce; 2 teaspoons Chinese rice wine or dry sherry; 1 teaspoons salt, plus more to taste; 3 scallions, white parts only, thinly sliced; 1 teaspoons sesame oil; 1 teaspoon sugar; 59 milliliters peanut or vegetable oil

The recipe Dry-Fried Green Beans from 'The Chinese Takeout Cookbook is ready in roughly 30 minutes and is definitely an amazing gluten free and vegan option for lovers of Chinese food. This side dish has 171 calories, 3g of protein, and 14g of fat per serving. This recipe serves 4. This recipe covers 9% of your daily requirements of vitamins and minerals. If you have garlic, rice wine, vegetable oil, and a few other ingredients on hand, you can make it.

Instructions

Rinse the green beans and dry them thoroughly; even a small amount of water will cause the oil to in the wok to spit.

Ingredients you will need

Green Beans

Water

Cooking Oil

Equipment you will use

Wok

Cut the beans into 2-inch lengths.

Ingredients you will need

Beans

Prepare the sauce: In a small bowl, stir together the rice wine, chili bean sauce, sesame oil, sugar, and salt until the sugar is dissolved. Set aside.

Ingredients you will need

Sesame Oil

Rice Wine

Chili Pepper

Sauce

Sugar

Salt

Equipment you will use

Bowl

Heat a wok or large skillet over high heat until a bead of water sizzles and evaporates on contact.

Ingredients you will need

Water

Equipment you will use

Frying Pan

Wok

Add the peanut oil and swirl to coat the bottom.

Ingredients you will need

Peanut Oil

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.

Ingredients you will need

Green Beans

Beans

Equipment you will use

Paper Towels

Remove all but 1 tablespoon of oil and reheat the wok.

Ingredients you will need

Cooking Oil

Equipment you will use

Wok

Add the chiles, Sichuan pepper, garlic, ginger, and scallions and stir-fry until fragrant, about 30 seconds.

Ingredients you will need

Green Onions

Chili Pepper

Garlic

Ginger

Pepper

Add the mushrooms and stir-fry for about another minute, until the mushrooms have browned and started to crisp.

Ingredients you will need

Mushrooms

Add the sauce. Return the green beans to the wok and stir-fry for about another minute.

Ingredients you will need

Green Beans

Sauce

Equipment you will use

Wok

Transfer to a plate and serve hot.

Equipment

Ingredients

Servings:

2teaspoons

chili bean sauce 113grams

fresh shiitake or cremini mushrooms, finely chopped 1teaspoon

minced or grated fresh ginger 1Tbsp

minced garlic 340grams

green beans 0teaspoons

ground Sichuan pepper 4servings

Sauce 2teaspoons

Chinese rice wine or dry sherry 1teaspoons

salt, plus more to taste 3

scallions, white parts only, thinly sliced 1teaspoons

sesame oil 1teaspoon

sugar 59milliliters

peanut or vegetable oil

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Chenin Blanc, Gewurztraminer, and Riesling are my top picks for Asian. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The Quintan Essentia Chenin Blanc with a 4.5 out of 5 star rating seems like a good match. It costs about 35 dollars per bottle.