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Dry-Fried Green Beans with Pork and Scallions
This is our spin on a favorite Sichuan dish that uses a technique called dry-frying. We precook green beans in a small amount of oil to lightly char them and evaporate any moisture, which concentrates their flavor. Then the beans are stir-fried with ground pork and garlic plus a splash of Shaoxing wine and soy sauce for sweet-salty flavor. Be sure to pat the beans thoroughly dry before cooking. To add a touch of heat, garnish with sliced fresh chili or a drizzle of chili oil.
4
Servings
35 minutes
Ingredients
-
2
tablespoons Shaoxing wine OR dry sherry
-
1½
tablespoons soy sauce
Directions
-
01In a small bowl, stir together the Shaoxing wine and soy sauce; set aside. In a 12-inch skillet over medium, heat the oil until shimmering. Add the green beans and a pinch of salt. Toss, then distribute in an even layer and cook, stirring once every few minutes, until spottily browned and beginning to shrivel, 10 to 12 minutes. Transfer to a paper towel-lined plate.
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