Dry-Fried String Beans 乾煸四季豆 скачать в хорошем качестве

Dry-Fried String Beans 乾煸四季豆

Dry-Fried String Beans 乾煸四季豆 with shiitake mushrooms Whenever I go to a Chinese restaurant, the first thing I look for and order is always the dry-fried string beans. I admit, I judge the quality of a restaurant based on their string beans. Traditionally, the string beans are deep fried first, then they are dry-fried. Dry frying requires high heat and very little liquid. This technique yields that crisp and snappy texture. I don’t make this at home too often because of the amount of oil required during the initial deep frying. That and no matter how often I deep fry, I’m always terrified a spit of oil will find its way into my eye. Oh and derp, camera difficulties and someone in the background cheering me on (whooo!), you'll know what I'm talking about. Difficulty: Easy Prep Time: 10 minutes Cook Time: 10 minutes Serving Size: 3 - 4 Ingredients: ¾ lb of green beans 3 large fresh shiitake mushrooms sliced 3 scallions chopped, white parts only 1 tsp of minced ginger 1 tbsp of minced garlic 2 heaping tbsp of Tianjin preserved vegetables ½ cup of vegetable oil 6 dried red chilies Salt and pepper to taste Sauce Ingredients: 1 ½ tsp of Chinese rice wine 1 ½ tsp of chili bean sauce ½ tsp of sesame oil Prep Work: 1. Start with the sauce: In a small mixing bowl, stir together the Chinese rice wine, chili bean sauce and sesame oil. Set aside. 2. Move on to the string beans: Snip off the ends and cut beans into 3” lengths. Make sure the string beans are dry before you fry. Set aside. 3. Thick slice 3 large fresh shiitake mushrooms. 4. Prep the aromatics: Chop 3 scallions. And mince enough ginger and garlic for 1 tsp and 1 tbsp respectively. Directions: 1. Heat a wok over high heat. When it starts smoking, carefully add the vegetable oil. 2. Add string beans and stir-fry for 5 minutes. Keep the pan moving. When you see the outside of the string beans start to blister and wrinkle, turn off the heat. Remove the strings beans, and set aside to drain. 3. Remove all but 1 tbsp of oil from the wok and reheat. Add the scallions, ginger and garlic and stir-fry for 30 seconds or until fragrant. 4. Add mushrooms and stir-fry for 1 minute. 5. Add the dried red chilies and preserved vegetables. Continue stir-frying. 6. When the mushrooms start to brown, pour in the sauce. Keep the pan moving so nothing burns. 7. Return the string beans and stir-fry for another minute. Salt and pepper to taste. Pro-tip: If you like your string beans a bit spicier, add ½ tsp of crushed Sichuan peppercorn or add more dried red chilies. Salt and pepper to your taste preference. The preserved vegetables are salty so don’t be too hasty with the salt. Make sure you heat up enough oil to cover the string beans during the initial fry, this will help ensure equal cooking time. Background Music: Artist: Eric Skiff Track: Arpanauts "Arpanauts" by Eric Skiff (http://glitchnyc.com/)