Dry Fried Chinese Green Beans

Continuing my quest for Chinese cuisine, this time I tried something authentic and served in almost every Chinese restaurants - Sichuan Dry Fried Green Beans. After a few restaurant orders for this recipe, I realized that it is mostly deep fried :( :( :( That made me really sad. As deep frying not only takes away most of the nutrients but also converts good into bad. Fresh vegetables are delicate and need to be handled with care in order for retaining not only the taste but all the rich vitamins and minerals. I thought of wok searing them instead and the result was great. I did not miss anything by not deep frying instead saved my green beans and myself from the harmful toxins.

Recipe
1 lb green beans, washed and ends trimmed
2 Tbsp pure sesame oil
4-5 cloves of garlic, crushed
4-5 dry red peppers, crushed and de-seeded
2 tsp of low sodium soy sauce
1/2 cup scallions (optional)
salt to taste

• Heat a wok on high and add 1 Tbsp of sesame oil.
• Add the green beans and salt. They might splatter a little. Toss to cover evenly with oil and salt. Lower the heat to medium and cover to cook for approx 20 mins. Slowly you will some will start to scorch a little and some brow.
• Meanwhile gather all the other ingredients for the final step.
• When the beans are done, remove from wok and set aside.
• In the same heated wok, add another Tsp of sesame oil.
• Add garlic, red hot peppers, scallions and stir for a minute.
• Turn the heat back to high and now toss in the beans and soy sauce. Cook for another final minute
• Serve hot!