Sichuan Dry Stir-fried String Beans

by Taste chew

4.7 (1)
Favorite

Difficulty

Easy

Time

15m

Serving

3

I usually make green beans with garlic and bean drums, which are then simmered for a while and then simmered with water.
It is the season to eat string beans, so I buy them every week. This time I will learn a recipe for Sichuan cuisine, dry and stir-fried kidney beans. Because I bought dried chilies that are basically not spicy, they are not too spicy and acceptable.

Sichuan Dry Stir-fried String Beans

1. Prepare the ingredients

2. Tear off the old tendons on both sides of the kidney beans, and then pick them into small pieces (you usually don't have old tendons if you buy more tender ones)

3. Add oil in a hot pan and fry the green beans until they have wrinkled skins

4. Hold out

5. Cut the chili into small pieces and mince the garlic

6. Place a teaspoon of oil in a hot pan, add garlic and chili to fry until fragrant

7. Then add the kidney beans, add salt and continue to fry for about half a minute (add salt earlier to make it more delicious)

8. Finally add some soy sauce and sugar to taste

Tips:

1. The kidney beans must be cooked until they are fully cooked before they can be eaten.

Comments

Similar recipes

Stir-fried String Beans

Green Beans, Garlic, Chili

Beans and Seasonal Vegetables

Green Beans, Pumpkin, Fan He Cai

Whitening and Freckle Soup

Chixiaodou, Green Beans, Dried Lily

Seasonal Vegetable Lily

Lily, Green Beans, Carrot

Summer Seasonal Vegetables | One Kitchen

Green Beans, Bell Pepper, Onion

Steak Seasonal Vegetables with Sauce

Beef (tenderloin), Eggplant, Soy Sauce

Stewed Pigeon Soup

Pigeon, Green Beans, Pork Tenderloin