Dry Fried Green Beans

Priprema

Sastojci

Postupak

Korak po korak

1. 1

   Trim the ends of the green beans and pat them thoroughly dry with a clean kitchen towel or paper towels.

   Oko 3 min

   Napomena kuhara: Ensuring the green beans are completely dry is crucial for achieving proper blistering and preventing oil splatters when they hit the hot wok.

2. 2

   Mince the garlic cloves and ginger, then thinly slice the scallions, separating the white and green parts.

   Oko 5 min

   Napomena kuhara: Mincing garlic and ginger finely helps them release their aromatic oils quickly without burning during the brief stir-fry.

3. 3

   Heat the peanut oil in a large wok or a heavy-bottomed skillet over high heat until it shimmers and just begins to smoke lightly.

   Oko 2 min

   Napomena kuhara: A wok is ideal for stir-frying due to its shape, which allows for even heat distribution and easy tossing. If using a skillet, ensure it's large enough to accommodate the beans in a single layer.

4. 4

   Carefully add the dried green beans to the hot oil and stir-fry vigorously for 5-7 minutes, tossing them frequently with a spatula or tongs.

   Oko 6 min

   Napomena kuhara: Do not overcrowd the pan; if necessary, cook the green beans in two batches to ensure they blister and char properly rather than steam. Look for dark, blistered spots and a tender-crisp texture.

5. 5

   Once blistered and tender-crisp, remove the green beans from the wok using a slotted spoon or spider, transferring them to a plate lined with paper towels to drain excess oil.

   Oko 1 min

   Napomena kuhara: Leave approximately 1-2 tablespoons of oil in the wok for the next step. If there's too much, carefully pour some out.

6. 6

   Reduce the heat to medium and add the minced garlic, minced ginger, chili flakes, and Sichuan peppercorns to the residual oil in the wok.

   Napomena kuhara: Sichuan peppercorns provide a unique citrusy, floral, and numbing sensation. Toasting them briefly enhances their flavor.

7. 7

   Stir-fry the aromatics for 30-60 seconds until they become fragrant, being careful not to burn the garlic.

   Oko 1 min

   Napomena kuhara: Keep the aromatics moving constantly to prevent them from sticking or burning, which can impart a bitter taste.

8. 8

   Pour in the soy sauce, rice vinegar, and sugar, stirring constantly to combine and dissolve the sugar, creating a glossy sauce.

   Oko 1 min

   Napomena kuhara: Taste the sauce at this stage and adjust the sweetness or tanginess to your preference. A good balance is key.

9. 9

   Return the blistered green beans to the wok and toss them thoroughly with the sauce until every bean is evenly coated.

   Oko 1 min

   Napomena kuhara: Ensure the heat is still on medium to allow the sauce to cling to the beans without reducing too quickly.

10. 10

    Remove the wok from the heat and drizzle in the sesame oil, tossing once more to incorporate.

    Napomena kuhara: Adding sesame oil at the very end preserves its delicate flavor and aroma, as it can become bitter if cooked for too long.

11. 11

    Garnish the dry fried green beans with the sliced green parts of the scallions immediately before serving.

    Napomena kuhara: The fresh scallions add a pop of color and a mild oniony crunch that complements the rich sauce.