I've been craving Gan Bian Si Ji Dou for so long, ever since my friend Eugene visited from Singapore and arranged a catch-up at a Sichuan restaurant in Swanston Street. We ordered copious amounts of food and yet i kept on piling my dish up from the bowl of chewy fried green beans and pork.
In typical Sichuan style, this dish brings together the harmonious taste/sensations of oil, heat and salt which is what i feel makes it so irresistible! If you discipline yourself you can cut the oil down significantly in the dish and make it, well, somewhat approximate a healthy dish (if you squint REALLY hard).
I may have gone a bit overboard with my hankering for spice and salt this week! I'm doing Mapo on Tuesday for my father and Korean Fried Chicken for myself on Wednesday- stay tuned for that one!
Ingredients (Serve 6-8 as side)
- 500gm string beans, ends trimmed
- 200gm pork mince
- 2 tbsp light soy
- 1 tbsp shao xing rice wine
- 2 tsp sichuan pepper, ground
- 1 tsp sesame oil
- 4 tbsp rice bran oil (good for high smoking point, else use peanut oil)
- 5 dried chillis
- 4 large cloves garlic, chopped
Heat a large wok up on high heat until smoking
Reduce heat slightly and add the rice bran oil.
After 20 seconds, add the beans
Stir fry for 6-8 miniutes or until the beans have blistered a bit
Remove with a slotted spoon and place on draining paper, leaving the oil in the wok
Add the pork to the wok and stir fry for 6-8 minutes or until well browned, slightly chewy and no water is in the wok.
Remove and place on draining paper, discarding excess oil from the wok
Add the garlic and chillis to the wok and stir fry for 30 seconds
Add the wine, soy and pepper to the wok and cook for 30 seconds
Return the pork to the wok and cook until most of the liquid has been absorbed/evaporated.
Return the beans to the wok and toss through with the sesame oil.