Dry Fried Beans Recipe
Dry Fried Beans is a tasty appetizer. Dry Fried Beans gets its amazing taste from Shrimp and pork mixed with beans and chicken broth, flavored with sherry. Dry Fried Beans is loved by seafood lovers across the world.
Ingredients
1 tablespoon each soy sauce and dry sherry
2 tablespoons chicken broth or water
1 teaspoon sugar
1 tablespoon dried shrimp
1 small piece Szechwan preserved turnip
1 pound green beans
Salad oil
1/4 pound boneless lean pork, finely chopped or ground
1 whole green onion, thinly sliced
2 teaspoons sesame oil
Directions
In a bowl, combine soy, sherry, chicken broth, and sugar; set aside.
Cover dried shrimp with hot water, let stand for 30 minutes, then drain.
Finely chop shrimp.
Rinse turnip to eliminate red pick ling spice, and finely chop; you should have 1 tablespoon.
Wash beans and pat dry.
Cut off ends and remove strings.
Cut beans in 3-inch lengths.
In a wok or wide frying pan, pour salad oil to a depth of 1 inch and heat to 375° on a deep-frying thermometer.
Add beans, a hand ful at a time, and cook, stirring occasionally, until beans are wrinkled and blistered (about 3 minutes).
Remove each batch with a slotted spoon and drain on paper towels.
At this point you can cool, cover, and refrigerate beans until next day.
Pour off all but 2 tablespoons of the oil and heat pan over high heat.
When oil is hot, add pork and stir-fry until meat is no longer pink (about 2 minutes).
Add chopped shrimp and turnip.
Stir-fry for 1 minute.
Return beans to pan along with onion.
Pour in soy mixture and stir and cook until beans absorb the sauce.
Stir in sesame oil
Cover dried shrimp with hot water, let stand for 30 minutes, then drain.
Finely chop shrimp.
Rinse turnip to eliminate red pick ling spice, and finely chop; you should have 1 tablespoon.
Wash beans and pat dry.
Cut off ends and remove strings.
Cut beans in 3-inch lengths.
In a wok or wide frying pan, pour salad oil to a depth of 1 inch and heat to 375° on a deep-frying thermometer.
Add beans, a hand ful at a time, and cook, stirring occasionally, until beans are wrinkled and blistered (about 3 minutes).
Remove each batch with a slotted spoon and drain on paper towels.
At this point you can cool, cover, and refrigerate beans until next day.
Pour off all but 2 tablespoons of the oil and heat pan over high heat.
When oil is hot, add pork and stir-fry until meat is no longer pink (about 2 minutes).
Add chopped shrimp and turnip.
Stir-fry for 1 minute.
Return beans to pan along with onion.
Pour in soy mixture and stir and cook until beans absorb the sauce.
Stir in sesame oil
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