I love ordering this dish whenever I go out to eat in Mainland China. Nothing here in the U.S. compares to what real Chinese people cook and eat in China. Over here, you have to go to many places and find somewhere where they might do a good job at this dish but in China, anywhere makes it perfectly.
When I made this before, it never turned out right… that was until I realized that there is a reason why the Chinese name of the dish starts with the character “干” (dry). So I patted dry the beans after washing and in between cooking the meat.
Next time I’m putting more dried shrimp.
- ½ lb green/string/French beans
- ¼ lb ground pork
- 1 TBS dried shrimp (rinsed in warm water and diced)
- 1 tsp Shaoxing rice wine
- ¼ tsp salt
- ¼ tsp sugar
- ¼ tsp light soy sauce
- 3-5 dried red chilies (seeded)
- ½ inch ginger (finely chopped)
- 2 cloves garlic (finely chopped)
- 1 TBS canola oil and more for frying
Cut the ends of the beans, wash in cold water, drain, pat dry, and set aside.
Heat up a wok with enough oil for frying. When the oil gets smoky hot and you smell that burnt oil smell, place the beans into the oil and quickly fry them. The beans are ready once the skin becomes wrinkly; transfer them out and place on a plate lined with paper towels to absorb the excess oil.
Heat up the 1 TBS oil in a wok, add the garlic and ginger and stir-fry for 30 seconds. Add in the dried shrimp, ground pork, and dried chilies and stir-fry until aromatic. Then add the beans and the remaining seasonings.