Sautéed Green Beans Recipe |
Ingredients: Serves 4 |
Vegetable oil, for deep-frying 450g green beans, ends trimmed 2 tablespoons soy sauce 1 teaspoon sugar a pinch of ground white pepper ¼ cup trimmed and minced scallions, white part only 2 tablespoons Sichuan preserved vegetable, rinsed and minced 2 garlic cloves, peeled and minced 1 teaspoon dark sesame oil |
Method: Heat a large wok over high heat. Add enough oil to come about 1½ inches up the sides of the wok and heat it to 180°C. Add the green beans and fry until they are bright green and slightly shriveled, about 1½ to 2 minutes. Using a wide wire-mesh strainer, transfer the green beans to a colander to drain. Discard all but 2 tablespoons of the oil from the wok. Combine the soy sauce, sugar and white pepper in a small bowl, and set it aside. Return the wok with the oil to high heat. Add the scallions, Sichuan preserved vegetable and garlic and stir-fry for 20 seconds. Add the green beans and stir-fry for 1 minute. Add the soy sauce mixture and stir-fry until the beans are heated through and the sauce is almost completely evaporated, about 30 seconds. Add the sesame oil and serve immediately. |
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