First attempt at fried green beans

Now I should have warned you all that, much as I love food, I don’t pretend to be a sophisticated cook and results can be little hit and miss. All the same my first attempt at Shan’s fried green beans ended up tasting very good. I just need to get a bit better at judging the temperature of the oil in the wok so the peppers don’t burn.
I lined up my sichuan peppers, garlic and that dried leafy vegetable “men gan cai” beforehand
I actually added a small handful of the “mei gan cai” with the garlic and chilli but Shan tells me I would have been better to wash the dry leaves a bit, squeeze the water out and fry them with the minced pork.
I blanched the beans for one minute before adding them to the wok.
And the end result looked like this:
I served them with Torta Di Patate – a sour cream potato bake with aubergines and taleggio from a recipe by Gino d’Acampo and the unusual combination of Chinese and Italian recipes made for a lovely, filling Monday night supper.
If you’d like to try a hand at this dish yourself, have a look at Shan’s Fried Green Beans Recipe. Please leave a comment too, I’d love to hear how you got on!
But before you do so take a look at what I learned about a better way to cook these beans inside the Kitchen of the China Sichuan

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