Dry-Seared Green Beans


Preparation info
  • Serves


    • Difficulty


Appears in

By Irene Kuo

Published 1977

  • About

In this dish all the ingredients are dry and chewy, with a lingering flavor. It is unusual and delicious. The beans are wrinkled but crisp, and each is speckled with a little adhering meat, shrimp, and preserved vegetables.


  • pounds green beans
  • 1 cup oil
  • ¼ pound


Rinse and dry the green beans; break off the ends. March-chop the ground meat a few times to loosen its formation. Cover the dried shrimp with boiling water and soak for 30 minutes; drain and mince fine. Slice off a small piece of the preserved mustard stems; rinse briefly to remove some of its pepperiness and then mince it fine, to make