Dry-Fried Green Beans
A traditional Shanghai dish with green beans as the main ingredient, deep-fried before being stir-fried with pork, dried shrimp and other auxiliary ingredients. It has a bright green color, with a crispy, tender and refreshing texture.
Story
Dry-fried green beans is a beloved, time-honored classic of Shanghai cuisine, passed down through generations of local home cooks. The dish gets its signature bright green color and delightfully crisp-tender texture from a unique cooking method that first crisps the green beans before finishing them with savory, umami-rich seasonings in a hot wok, resulting in a refreshing, satisfying dish that pairs perfectly with steamed rice.
Ingredients
green beans (tear off the strings, wash and drain thoroughly)
一斤
pork belly (wash and mince)
三两
deep-fried preserved mustard green granules
一汤匙
glutinous rice (soak until soft and chop finely)
一汤匙
chopped scallions
一汤匙
minced ginger
一茶匙
cooking wine (for cooking)
适量
salt (seasoning)
适量
sugar (seasoning)
to taste
light soy sauce (seasoning)
to taste
sesame oil (seasoning)
to taste
water (seasoning)
to taste
Instructions
1
Prepare main ingredients
Pork is washed and minced, 暇米 is soaked until soft and minced
2
Prepare green beans
Remove the strings from the green beans, wash and drain the moisture, deep-fry in the wok for a moment, then remove and drain excess oil
3
Stir-fry to finish the dish
Heat the wok, add two tablespoons of oil and sauté minced ginger until fragrant, add the pork, 暇米 and pickled mustard greens, stir-fry for a moment, add the green beans, splash with rice wine, then add seasoning, switch to medium heat until the sauce reduces, sprinkle with chopped green onion, toss to combine and serve
