Fried Chinese Green Beans

Method5 steps · about 20 min

1. 1

   Step 1: Prep vegetables: Cut the green beans (1 lb). Line up a handful of beans and trim off both ends, then slice the beans in half. Repeat until all the beans have been trimmed and cut. Pat dry with a paper towel.; Cut the red onion (1 oz) into thin slices. Repeat with the white onion (1 oz) and set both aside.; Trim the stem off the chili pepper (1). Chop it in half and scrape out the core with the seeds. Hold the pepper with the long side facing you and slice into thin strips. Set aside.; Smash and peel the garlic (4 cloves) cloves. Trim off the ends and flatten with the flat side of your knife, then roughly mince the garlic.

   Uses 1 lb green beans, trimmed and halved · 1 oz red onion, thinly sliced · 1 oz white onion, thinly sliced · 1 chili pepper, deseeded and sliced · 4 cloves garlic, roughly minced

   
2. 2

   Step 2: Finely mince the 4 oz pork butt by slicing thinly, chopping across the slices, changing direction and folding the meat over itself between passes. Keep refrigerated until stir-frying.

   Uses 4 oz pork butt, finely minced

   
3. 3

   Step 3: Mix 1 tbsp light soy sauce, 1 tbsp oyster sauce, the 2 tsp sauce cooking wine, 1 tsp dark soy sauce, 2 tsp sugar and 1/2 tsp salt in one bowl. In another small bowl, mix 1 tsp water with 1/2 tsp cornstarch for an optional slurry.

   Uses 1 tbsp light soy sauce · 1 tbsp oyster sauce · 2 tsp cooking wine for sauce · 1 tsp dark soy sauce · 2 tsp sugar · 1/2 tsp salt · 1 tsp water for optional slurry · 1/2 tsp cornstarch for optional slurry

   
4. 4

   Step 4: Heat the frying oil in a wok to 300°F (149°C), using the authored 10 oz as a supply guide and adjusting the depth for your pan. Carefully add half the thoroughly dried green beans. Lower to medium and fry while stirring gently until tender and wrinkled, about 2 1/2–3 minutes per batch. Drain in a strainer or colander. Reheat the oil to 300°F before frying the second half. Carefully remove and reserve the excess frying oil; wipe any oil from the outside of the wok.

   Fry each bean batch until wrinkled and tender · 3 minUses Trimmed thoroughly dried green beans · 10 oz frying-oil supply; consumption unknown

   
5. 5

   Step 5: Heat the cleaned wok on high and add 1 tbsp stir-frying oil, either fresh or drawn from the reserved frying oil. Lower to medium, add the minced pork and break it into small pieces as it browns, about 1 minute. Add the garlic and stir-fry about 1 minute. Add half the onions and chili and stir-fry 30–40 seconds until aromatic. Increase to high, add the drained beans and stir-fry 1 minute. Splash the separate 1 tbsp wok cooking wine around the wok edge and stir-fry 20–30 seconds. Add the prepared sauce gradually; the source uses about two-thirds, with any unused sauce reserved separately. Stir-fry 20–30 seconds, ensuring the minced pork reaches 71°C before tasting. If liquid remains in the wok, stir the optional slurry again and add it, then stir-fry 15–20 seconds; otherwise skip and reserve it. Add the remaining onions and chili, stir-fry 20–30 seconds, then turn off the heat and serve.

   Uses Finely minced pork · Prepared onions, chili and garlic · Drained fried green beans · 1 tbsp oil for stir-frying · 1 tbsp cooking wine for the wok · Prepared sauce; add gradually, about two-thirds used in the source · Optional slurry; add only if liquid remains