Dry frying with minimum of liquid, leaving the sauce clinging to the food. Tasty to go with just simply a bowl of plain rice, or it can be great side dish. At different occasions, I added two teaspoons of XO sauce to the frying too.
Makes 4 servings
Ingredients
2 tbsp shrimps dried shrimp
Sauce
1 tbsp dark soy sauce
1 tsp light soy sauce
1/2 tsp sugar
1/2 tsp sesame oil
Vegetable oil for deep frying
About 500g green beans, ends removed and cut diagonally into 3-4 inch pieces.
1 tsp minced fresh ginger
1 tsp minced garlic
4 whole dried chilli peppers
1/2 tsp crushed red pepper
About 230g lean ground pork
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| fry until beans become wrinkled |
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| drain on paper towel, set aside |
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| the rest of ingredients, cook and stir.. |
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| in goes the beans and the sauce. |
Preparation
Soak shrimp in warm water to cover for 30 minutes, drain. Coarsely chop shrimp and set aside.
Mix up sauce ingredients in a small bowl and set aside.
Cooking
Add oil to a depth of about 2 inches ( I had only 1/2 inch). Over high heat,dry- fry the beans half at a time for 2 minutes, until beans become wrinkled. transfer to a plate and drain on paper towel. Set aside.
Using remainder of about 1 tablespoon oil from the wok, over high heat, add in the garlic, ginger, chilli peppers and crushed pepper. Cook and stir until fragrant, about 5 seconds.
Add in pork, stir-fry for 1 1/2 minutes, or until it is browned and crumbly.
Return beans to the wok, stir in sauce and cook for 1 minute. Done.
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