Dry-Fried String Beans

Dry-fried String Beans

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Carole Davis


Another gem from our Hong Kong connection


☆☆☆☆☆ 0 votes

20 Min
20 Min


  • 1 1/2 lb
    green beans, fresh
  • 1 c
    peanut oil
  • 1/2 lb
    ground lean pork
  • 10
    hot dried red peppers crumbled
  • 1 Tbsp
    dark soy sauce
  • 1 tsp
  • 1/2 tsp
  • 1 Tbsp
    dry sherry
  • 1/4 tsp
    msg (optional)

How to Make Dry-Fried String Beans


  1. 1. Wash the beans under running water and cut or pinch off tips of the beans from both ends. Leave them whole unless they are too long. Dry beans on a paper towel.
  2. 2. Heat the oil in the wok or skillet until it smokes. Add the beans and cook over high heat stirring or turning frequently, until they are wrinkled and lightly browned about 8 to 10 minutes. Drain in a colander and set aside.
  3. 3. Pour off all but 2 Tbl. of the oil. add the pork and the peppers and stir over high heart breaking up the lumps until the pork cooks and no pink shows about 2 to 3 minutes. Add soy sauce and stir in until well mixed.
  4. 4. Put string beans back into the pan, add the sugar salt and wine(You would add the MSG here, but I don't use it because I am allergic). Stir until well mixed.

Printable Recipe Card

About Dry-Fried String Beans

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: Asian

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