- Home
- Cooking Classes
- Master Classes
- Dim Sum Masterclass
- Quick & Tasty Wednesdays Cooking Class
- Cooking with Australian Ingredients Master Class - New
- Flavors of Latin America Master Class New!
- Dumpling Party
- Street Food of Asia
- Thai Cooking Master Class
- Vietnamese Cooking Master Class
- Japanese Cooking Master Class
- Chinese Cooking Master Class
- Indian Cooking Master Class
- Indonesian Cooking Master Class
- Korean Cooking Master Class
- Vegan Cooking Master Class
- Sri Lankan Cooking Master Class - NEW
- Greek Cooking Master Class
- Italian Cooking Master Class
- Pizza Making Party
- Spanish Cooking Master Class
- Mexican Cooking Master Class
- Hamper + Online Cooking
- Virtual Team Building Cooking
- Vietnamese Cooking Hamper Delivered & Online Class
- Japanese Sushi Making Hamper Delivered & Online Class
- Mexican Cooking Hamper Delivered & Online Class
- Chinese Dumpling Hamper Delivered & Online Class
- Italian Pasta Making Hamper Delivered & Online Class
- Japanese Ramen Cooking Hamper Delivered & Online Class
- Bush Food Cooking Hamper Delivered & Online Class
- Kids & Teens
- Pop Up Events & NDIS
- Master Classes
- Event Planning
- GIFT VOUCHERS
- Shop
- Recipes
- Blog
- CALENDAR
- Information
- J A D w G
Printer Friendly
Print Option
Ganbian Si Ji Dou - Dry-Fried Greenbeans
- Servings
2 - Prep
15 m - Cook
20 m
Recipe By: Dylan Vickers-Fukakusa
These green beans get a crispy texture from the dry-fry method. This quick and easy vegetable side dish advances green beans to their next evolutionary level.
Ingredients
- 200 g snake beans, sliced into 4cm pieces
- 1 tbsp hong you (chilli oil)
- 1 clove garlic, minced
- 2x2x2 cm ginger, minced
- 3 tbsp dried Sichuan chillis, cut
- 1 tsp Sichuan peppercorns, ground
- 1 tsp soy sauce
Directions
-
1
Heat a heavy-bottomed skillet over medium heat. Add in the snake beans and fry them for 3-4 minutes or until they begin to take on colour.
-
2
Add in the Hong You and fry for another 2 minutes until they begin to caramelise.
-
3Add in the garlic, ginger, dried Sichaun chillis and peppercorns, and gently fry until the beans are tender all the way through. Season with 1 tsp soy sauce.
© 2024 OTAO Kitchen. All Rights Reserved. ABN 65 606 809 581
Printed From otaokitchen.com.au 05/06/2024