Saturday, August 11, 2012

Stir Fry French Bean the Sichuan Style (乾煸四季豆)

Last week was crazy busy for me again, had no time to shop for grocery and been surviving on take out and sandwiches from delis!

This weekend I was thinking of making something at home and was still lazy to go to the market. I went and check at my square foot vegetable garden and was delighted to find that the french bean is again fruiting so well. I harvest a bunch last week and didn't expect to harvest as much again this week!

Thanks to the good rain fall and sunny days right after! Nothing like fresh vegetables from your own garden! Right?

500-600 gm French Bean/String bean
200-300 gm minced meat (I used minced turkey)
20 dried red chilies (Seeded)
1/2 tsp Sichuan Pepper (花椒)
1 Packet of Sichuan pickled Mustard (碎米芽菜)

Soy Sauce to taste

Clean and remove the stem of french bean, break it into 2-3 inches long. Heat up about 1/2 cup of oil in a cooking pan, stir fry the french beans at medium high heat until the skin of the bean become a little wrinkled. Drained, and set a side.

Leave about 1 tbsp of oil in the cooking pan, add the Sichuan pepper, when the fragrant come out, dish out the Sichuan pepper and chuck them away, you do not need the pepper anymore, we really only want to retain the smell and taste of the pepper in the oil.

Add the dried chilies and stir for a minute at medium heat, make sure that do not burn it. Remove the Chilies and set aside.

In the same pan, stir in minced meat and break the meat as loose as possible. You could add about 1 tbsp of cooking wine to the minced meat for better taste and to remove any smell of raw meat.

When the minced meat is cooked and a little brown at the edges, add the pickled Sichuan Mustard (碎米芽菜) stir for about 1 min, add the chilies and french bean, stir well and cook for about 3 minutes, season with soy sauce, dish out to serve.

My favorite french bean dish!

中文版,For Chinese,Click --》干煸四季豆

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