Fried-free and less oil version—[Dry Stir-fried Green Beans]

Overview

The taste of my cooking is still on the light side, and I rarely use deep-frying or anything like that. So I am always thinking of ways to ensure the taste without frying. The stir-fried beans I tried this time was quite successful~ This is a killer combination with rice

Tags

• hot dishes
• beans
• chicken essence
• cooking wine
• dried chili pepper
• garlic cloves
• ground beef
• light soy sauce
• old soy sauce
• pixian spicy bean paste
• starch
• ginger
• pepper
• salt

Ingredients

Steps

1. 1 Add cooking wine, light soy sauce, dark soy sauce, pepper, salt, chicken essence, and a spoonful of dry starch to the minced beef, and marinate for 15 minutes in advance.

   

2. 2 Soak the beans in salt water and wash thoroughly.

   

3. 3 Remove stems and cut into sections.

   

4. 4 Chop garlic cloves, ginger, and dried chilies into sections.

   

5. 5 Pour olive oil into the pot and heat it up, add the drained beans, dry-fry until the beans change color, change to medium heat, cover with a lid and simmer until the skin of the beans becomes wrinkled. (During this period, open the lid and stir-fry occasionally to avoid burning)

   

6. 6 Take out the beans, heat the oil again, add ginger, garlic and dried chili and stir-fry until fragrant

   

7. 7 Add marinated minced beef and stir-fry until tender.

   

8. 8 Pour in the fried beans.

   

9. 9 Add 2 tablespoons bean paste.

   

10. 10 Then add a little dark soy sauce for color and light soy sauce for seasoning.

    

11. 11 Finally, add a little chicken essence and salt to taste, stir well and serve.