Tuesday, September 25, 2012

Sunday Breakfast - Szechuan Style

I am huge fan of green beans fresh from Green City Market and the addition of Sichuan mustard greens makes this dish splendid.

I shallow fry the green beans, a method that blisters them on the outside and leaves them tender on the inside but still have a crunch.

This dish is a great extra to any meal especially breakfast. I serve it hot with a side of eggs.

Bon Appetit!

Gan Bian Si Ji

10 oz. fresh green beans ends trimmed and cut into 2-inch lengths
¼ cup canola oil
2 ounces ground pork
3 tablespoons chopped pickled mustard greens
1 tablespoon Chinese Cooking Wine
1 tablespoons light soy sauce
1 teaspoon toasted sesame oil
Kosher salt and fresh ground pepper to taste

Heat 2 tablespoons of oil in a wok over medium-high heat.

Add the green beans and fry for 5 minutes, stirring occasionally.

Using a perforated strainer, transfer the beans to paper towels to drain.

Add remaining oil , then add pork and stir until brown, about 2 minutes.
Toss in the green beans, mustard greens, soy sauce and cooking wine and stir for 3 minutes.
Stir in sesame oil.
Season with salt and pepper to taste and serve. Serves 2-4.