Name: Dry-Fried Green Beans with Pork Mince Chilli & Dark Soy (豉椒四季豆)
Yield: Serves 2
Cuisine: Chinese
Ingredients: 100 g (3½ oz) minced pork; 200 g (7 oz) green beans; 50 g (1¾ oz) sui mi ya cai (Sichuanese pickled vegetables) (swapsies: Tianjin preserved vegetable); 2 cloves of garlic; 2 large dried red chillies; 1 teaspoon chilli bean sauce; ½ teaspoon dark soy sauce; ½ teaspoon pure sesame oil; ½ teaspoon sugar; 200 ml (7 fl oz/¾ cup) vegetable oil, for frying; 1 tablespoon light soy sauce

Preparation info

Serves
2

Difficulty
Easy

Appears in

Hong Kong Diner

By Jeremy Pang

Published 2017

About

Although this dish originated in Sichuan, it’s incredibly popular across China and Hong Kong. Traditionally these dry-fried green beans are deep-fried first, then stir-fried into a dry mix of pork mince and pickled vegetables. Pickled vegetables are stir-fried into many dishes, and you’ll find a few examples in this book. Not only are the pickles delicious and flavourful, but they also stem from a cultural value of resourcefulness by using any and all food available.