Dry Cooked String Beans

Name: Dry Cooked String Beans (Kan pien ssu chi tou)
Cuisine: Chinese
Ingredients: 2 tablespoons soup stock (or water); 1 tablespoons soy sauce; 1 teaspoon sesame oil; 2 tablespoons soup stock (or water); ½ tablespoon brown vinegar; 2 teaspoons salt; 5 cups oil; 1 tablespoon sugar; 2 teaspoons chopped ginger; 2 tablespoons chopped green onion; 2 oz. zha cai or salted cucumber; 2 oz. zha cai or salted cucumber; 2 tablespoons dry shrimp; 2 oz. ground pork (or beef); 2 oz. ground pork (or beef); 1-¼ pounds string beans

Kan pien ssu chi tou

Preparation info

Difficulty
Easy

Appears in

Pei-Mei’s Chinese Cookbook

By Fu Pei-Mei

Published 1969

About

Ingredients

1-¼ pounds string beans
2 oz. ground pork (or beef)

Asia
Taiwan
Kweichow
Hunan
Hupeh
Sichuan
Main course
Western China

Method

Choose young, tender and short green beans, remove tips and strings but do not cut smaller.
Soak dry shrimp in warm water about 10 minutes. Remove head and feet, chop into small pieces. Cut salted vegetables into small pieces.
Heat oil very hot, deep fry string beans until they are wrinkled (about 3 minutes.) Remove beans and drain off oil from frying