Sichuan Green Bean Recipe

Szechuan green beans are also known as sichuan dry-fried green beans (, gan bian si ji dou). This dish is very popular in both the west and east and the interesting thing is the majority of english recipes like to make a vegetarian version of this dish but if you search for this dish in chinese, 99% of the recipes contain pork mince. In this article i decided to include the former chinese food experts recipe but also my version of this delicious, simple and quick dish. The authentic way to eat this dish is with mince and beans which makes this a perfect weeknight dinner recipe. All you need to do is cook this dish, serve with some hot rice and you have a dish thats delicious, cheap and full of nutrition. Perfect or a working mum like me. I like to use both fresh and dried chilli to cook this dish but you dont have to use two different kinds of chilli. The reason i use two kinds of chili is i like the combination of spicy flavours and personally i like my food really quite spicy but if you dont, you can use less chilli or just leave them out entirely. As with a lot of eastern cooking you dont have to stick to the recipes but this dish does taste better with. Another interesting ingredient i used in my recipe is tianjin preserved vegetable. This preserved vegetable consists of finely chopped tianjian cabbage. It tastes quite salty so its better to add this in your dish first then check the seasoning afterward. But this ingredient is also optional. Make sure you wash and drain the green beans ahead of cooking so you can get rid of as much water as you can. You need to rid of the water so that when you deep-fry the dish you wont have too much oil splash or even oil pops. Please check the article deep-fried cooking techniques in chinese cooking before you start if youre not familiar with how to deep-fry.