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"Dry-Fried" Beans

Page history last edited by Kim Dunkelberg 14 years, 11 months ago

"Dry-Fried" Beans

 

(from Stearns Farm Newsletter, July 28 2008)

 

This Chinese-style double cooking technique gives sensationally tasty results.  Adapted from How to Cook Everything by Mark Bittman

 

Vegetable oil for deep frying

1 1/2 - 2 lbs beans, washed, trimmed, well-dried

1/4 - 1/2 lb ground pork, chicken, or turkey (optional)

1 large clove garlic, minced (more to taste)

salt to taste

3-4 scallions, trimmed and chopped

1 tsp crushed red pepper flakes (or to taste)

1 Tbs sugar (optional, but recommended)

2 Tbs soy sauce

1 tsp hot sesame oil (optional)

 

Place 2 or 3 inches oil in a wok or deep skillet and heat on high to about 375'F.   Add beans and cook, stirring occasionally, until they start to brown - about 6 minutes.  Remove with a slotted spoon and drain.  Cool oil and pour off all but about 2 tablespoons.  The rest can be stored for reuse.  Return heat to high and add meat to the pan, stirring constantly until the meat is fully cooked and starting to brown.  Add garlic, scallion, and red pepper flakes and stir-fry for about 30 seconds.  Return beans to pan and cook, stirring, for about 2 minutes.  Add sugar and soy sauce, stir, and remove from heat.  Taste, adding salt and more pepper flakes if desired.  Sprinkle with sesame oil just before serving.  4 servings.

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