Soft-Fried Green Beans

Name: Soft-Fried Green Beans
Cuisine: Chinese
Ingredients: 250g Tender green beans (trim both ends, wash, blanch in boiling water, then chill in cool lightly salted water); 10g Sugar; 3 Eggs (crack into a porcelain bowl, add a pinch of salt, beat with chopsticks until blended); 1000g (actual consumption 100g) Peanut oil; 5g Fine salt; 2g MSG; 15g Cooking wine; 5g Scallion shreds; 50g Flour (add an appropriate amount of water and mix into a smooth batter); 5g Ginger shreds; 25g Diced pork; 25g Canned bamboo shoots (diced); 25g Diced pine mushrooms; 25g Diced scallion whites; 25g Sesame oil; 15g Soy sauce; 15g Vinegar; 10g Cornstarch slurry; Chicken broth, As needed

A Korean-style dish of green beans battered and fried until golden and crisp, then topped with a savory sauce of diced meat and bamboo shoots. The beans take on a bright golden hue with a crisp exterior and tender interior.

Varies

Easy

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Ingredients

Tender green beans (trim both ends, wash, blanch in boiling water, then chill in cool lightly salted water) 250g

Sugar 10g

Eggs (crack into a porcelain bowl, add a pinch of salt, beat with chopsticks until blended) 3

Peanut oil 1000g (actual consumption 100g)

Fine salt 5g

MSG 2g

Cooking wine 15g

Scallion shreds 5g

Flour (add an appropriate amount of water and mix into a smooth batter) 50g

Ginger shreds 5g

Diced pork 25g

Canned bamboo shoots (diced) 25g

Diced pine mushrooms 25g

Diced scallion whites 25g

Sesame oil 25g

Soy sauce 15g

Vinegar 15g

Cornstarch slurry 10g

Chicken broth As needed

Instructions

Marinate the Green Beans

Trim both ends of the green beans, wash, blanch in boiling water, chill in cool lightly salted water, remove, drain, and place in a porcelain basin. Add a small amount of salt, MSG, cooking wine, scallion shreds, and ginger shreds, mix well, and marinate to absorb the flavors.

Prepare the Batter

Crack the eggs into a porcelain bowl, add a pinch of salt, and beat with chopsticks until blended. Place the flour in a bowl, add an appropriate amount of water, and mix into a smooth batter. Set aside.

Fry the Green Beans

Heat a wok, add peanut oil, and heat to 150°C (300°F). Shake off the scallion and ginger shreds from the marinated green beans, dip in the egg wash, coat evenly with the batter, and lower them one by one into the oil, frying until golden. Remove, and when the oil temperature reaches 200°C (390°F), return the green beans for a second fry. Remove, drain the oil, and arrange on a large round plate.

Make the Sauce

Heat a wok over high heat, add sesame oil, and when it reaches 150°C (300°F), add the diced scallion whites, diced pork, diced bamboo shoots, and diced pine mushrooms. Stir-fry, then add cooking wine, soy sauce, sugar, MSG, and chicken broth. Once boiling, splash in vinegar and cornstarch slurry. Cook through, remove from heat, and pour over the fried green beans.