Blistered String Beans with Pork
Ingredients
Instructions
- Rinse the beans and break off the ends; dry them thoroughly to reduce spattering during deep-frying.
- Rinse and mince the Szechuan mustard green.
- Wash the dried shrimp and soak them in sherry for 1 hour.
- Drain them, reserving the sherry.
- Mince the shrimp.
- Mix the sherry from the shrimp with the chicken broth, water, soy sauce and sesame oil.
- Reserve.
- Heat the oil in a wok (or deep pan) until a bamboo chopstick sizzles when put into the oil.
- Deep fry the beans in 5 or 6 batches, until they develop brown blisters and shrivel slightly.
- Remove them batch by batch; drain each batch and keep them warm while you remove all but 2 tablespoon oil from the pan.
- Heat the 2 tablespoon of oil until very hot and add the ground pork.
- Stir fry until it is broken up into very small pieces and no longer is pink.
- Add the minced shrimp and Szechuan mustard green.
- Stir for 30 seconds.
- Add the string beans and stir to mix well for about 15 seconds.
- Add the liquid ingredients, toss until the liquid is reduced to 2 tablespoons.
- Serve on a warmed platter.
Nutrition & Diet Analysis (per serving)
430
kcal
22% DV
Protein
Fat
Carbs
Diet fit
Keto-friendly
Contains
Soy
Shellfish
Sesame
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).