Dry Fried Green Beans (with/without pork)
Submitted by: Yu Mao
- 2 table/regular spoon-ish Vegetable Oil or edible oil of any kind.
- 1 table/regular spoon-ish Cooking wine
- 2 table/regular spoon-ish soy sauce (important)
- 1 table/regular spoon-ish sugar (important)
- A Pinch of salt
- 1 Pound of green beans
- ¼ pound of ground pork – if you’re vegetarian or vegan, you don’t need to add pork
- A clove of garlic, minced/ or minced garlic
- 3 dried chili pepper (optional)
- Heat the oil in a non-stick skillet over medium high.
- Put garlics in the pan till it sizzles.
- Spread the ground pork in the pan, add cooking wine and salt till it’s golden,
- Spread well-drained beans (you might need apron for this one if the beans are not well-drained) in the pan.
- Flip the beans every now and then and add chili pepper, soy sauce and sugar until the surface is mostly brown.
- Serve hot on top of rice as a side
- Do not add water, if it looks very dry, add a little more soy sauce. It won’t burn easily because of the oil from pork or the vegetable oil. Green bean doesn’t absorb oil well.
- Add soy sauce the last or when you see the green beans are a little brown, definitely before you add chili pepper.
- You can replace Green beans with Tofu, Cauliflower, Broccoli, Cabbage or Snow Pea, by doing so, you will turn the dish into Dry Pan Fried Tofu/Cauliflower/Broccoli/Cabbage/Snow Pea.
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