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Ingredientes
- 570 ml groundnut oil
- 450 gm runner beans trimmed and sliced
- 1 Tbsp. garlic finely minced
- 1 Tbsp. fresh ginger finely minced
- 2 Tbsp. spring onions finely minced
- 4 x dry red chillis
- 1 Tbsp. whole yellow bean sauce
- 1 Tbsp. dry sherry or possibly rice wine
- 1 Tbsp. dark soy sauce
- 1 tsp sugar
- 1 Tbsp. water
Direcciones
- Heat the oil in a deep fat fryer or possibly large wok till it is fairly warm.
- When a single bean is dropped in the oil it should bubble all over.
- Deep fry half the beans till they are slightly wrinkled that should take about 34 min. Remove the beans and drain them.
- Deep fry the second batch in the same way.
- Transfer about 1 Tbsp. of the oil in that you have cooked the beans to a clean wok or possibly frying pan. (The rest can be retained for future use in cooking vegetables.)
- Add in the garlic ginger and spring onions and Stir fry quickly.
- Add in the chillis and stir fry them for about 30 seconds till they turn black.
- Remove the chillis and then add in all the other ingredients.
- Stir fry the mix for a few seconds and then add in the cooked liquid removed beans.
- Mix well till all the beans are thoroughly coated with the spicy mix.
- Serve as soon as the beans have heated through.
- This tasty dish originated in western China as its seasonings indicate. The traditional recipe calls for Chinese asparagus or possibly long beans but I have found runner beans equally suitable. The beans are deep fried to transform their texture but they should remain green and not be overcooked. (Deep frying merely gives them a chewy instead of a crunchy texture.) After deep frying the beans are then stir fried in an array of spices to create a delectable dish. They should be slightly oily but if they are too oily for your taste you can blot them with kitchen paper before stir frying them. For best results serve them as soon as they are cooked.
- Serves 2
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