Stir-fried String Beans

Stir-fried String Beans

by Tail's Kitchen

5.0 (1)







Stir-fried kidney beans are a good meal.
We have a saying here called "Simmon beans don't get oil and salt", which means people who don't understand the truth and are very stubborn. This common saying also explains from the side that kidney beans are difficult to taste. Today’s dry-fried green beans can make the hard-to-tasty green beans dry and fragrant.
The so-called "dry stir-fry" refers to a cooking method in which the raw materials are repeatedly stir-fried over a medium and small fire without adding oil or less oil to make them dry and fragrant without juice. The dried kidney beans, which are stir-fried in this way, are fragrant and flavorful, salty and slightly spicy, especially when served with rice.

Stir-fried String Beans

1. Chop the fat and lean pork into minced meat, cut the dried chili into 1.5cm sections, slice the ginger, and slice the garlic for later use.

Stir-fried String Beans recipe

2. Choose green beans with bright color, uniform size, and full meat. After removing the tendons and washing them, cut them into 8cm-long sections.

Stir-fried String Beans recipe

3. Boil the frying pan to 50% heat, and deep fry the green beans.

Stir-fried String Beans recipe

4. Deep-fry the green beans until the skin is tight and ripe and remove the oil.

Stir-fried String Beans recipe

5. Take another wok, add 25g of salad oil, heat over medium heat to 40% heat, add the minced pork and stir-fry until dry and fragrant, drain the excess oil.

Stir-fried String Beans recipe

6. Add ginger slices, garlic slices, dried chili segments, and dried pepper to stir fry to create a fragrance.

Stir-fried String Beans recipe

7. Add Yibin sprouts and green beans, turn to medium and low heat and stir fry for a good taste. Add sesame oil and chopped green onion and stir-fry evenly.

Stir-fried String Beans recipe


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