Sunday, August 21, 2011

Sichuan Style Fried Green Beans - Gan Bian Si Ji Dou


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

Method


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.
Serve immediately.



7 comments:

  1. I love that dish too, have never attempted it, but this recipe looks like a winner. Shall try soon. And am looking fwd to Mapo recipe!!!

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  2. thanks Fatbooo! Yeah it came out nicely! I've seen a lot of recipes use preserved vegetable in it as well but didn't see the need.

    My Mapo recipe is Iron Chef Chen's recipe :P And it is gooooooood

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  3. I havealso adopted some asian ways of preparing vegetables.Their dishes are never boring:)

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  4. all i can say is super YUM!!!!

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  5. I love this bean dish, but never have made it. Thanks for sharing your recipe and the step by step. They look and sound fabulous!

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  6. Oh yum, this is one of my favourite dishes at Szechuan restaurants! I usually find it a bit oily though - so thanks for posting the recipe! Must try it soon.

    xox Sarah

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  7. thanks for the comments everyone! Yes, i think that it's a bit oil an oily dish too; but i guess the paper towels et al helped a little with it!

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