Dry stir-frying is a fairly common practice in Sichuan cuisine.
As long as the ingredients are slowly fried with oil to produce a special smooth, tender and plump aroma, fresh and refreshing.
Dried stir-fried beans are a masterpiece of home-cooked Sichuan cuisine.
Dry stir-fried beans
By EmieCronin
Recipe Recommendations
- beans One catty
- diced green onion appropriate amount
- minced garlic appropriate amount
- ginger appropriate amount
- sprouts appropriate amount
- soy sauce appropriate amount
- salt a little
- sugar a little
- chicken essence a little
- sesame oil a little
- salty and fresh
- fried
- ten minutes
- ordinary
Steps for Dry stir-fried beans
1
Prepare all the ingredients.
2
Chop all the onions, ginger and garlic to minced, soak the dried shrimps in water to soften and minced, and take out the sprouts for later use.
3
Pour the oil in a wok and heat it up, add the beans and stir fry.
4
Slowly stir-fry until the beans are dry and the skins are wrinkled.
5
Spread the beans over the edge of the pan, add the onion, ginger, garlic, shrimp and sprouts to stir-fry until fragrant.
6
Mix the beans together and continue to stir-fry, adding a little salt and sugar.
7
Add a little light soy sauce.
8
Pour in sesame oil and chicken essence.
9
Stir all well and serve.Dry stir-fried beans Make Tips
When stir-frying the beans, keep stirring to avoid getting stuck in the pan.