Before I really started to appreciate Chinese cuisine, this is what my parents ordered so they could get me to eat something when we went to certain restaurants. I have never seen this dish made at home, probably because it requires quite a bit of oil. However, the right balance between ginger and aromatics makes the dish feel lighter. The cooking process for this dish is fast. It is essential that the ingredients are prepared ahead.

Dry Fried Green Beans

peanut oil
3/4 pound green or long beans, ends snapped, rinsed and dried. I use my salad spinner.
4 dried red chili
1" length of ginger, peeled and minced
4 cloves garlic, crushed and minced
3 tbsp preserved vegetable (radish), rinsed and minced. Sometimes I don't bother with the rinsing.
1/2 tbsp dried shrimp *optional
3 green onions
1/4 lb minced pork
1 tsp rice wine
1.5 tbsp soy sauce
sesame oil

Heat wok to med high heat, almost searing temp. Add peanut oil to nearly smoking. If there are too many beans to come into direct contact with the pan, separate beans into batches, portioning the oil. More oil equals more blisters, but using less will just require more time. Constantly, stir and fry until the beans become slightly limp and kind of wrinkly. Remove when they are textured but before they become too charred. Sometimes I pick the early finishers out one by one. Drain on paper towels.



Drop in the red chilis. Turn up the heat to high. Stir in seasonings in order, swirling for 30 sec before adding the next: first garlic, ginger, then radish, white ends of onions. Add pork and wine, breaking up the pieces with the wok shovel. Brown till barely pink. Return the beans back to the wok and stir till blended, then immediately add soy sauce. Continue tossing till the meat is browned and the moisture is gone. The dish should not be sauced and the scallions/aromatics should be a little crispy.

Remove from heat and toss in a very minimal dash of sesame oil. Serve hot, hot, hot with rice!

*Some restaurants serve this dish with tiny dried shrimp, which I always ask to have omitted. This would be a personal preference.