Posted on January 30, 2010.
Are there any oil used to prepare the string beans sauteded in a Chinese restaurant? Hello,
I recently tried the so-called "dry refried beans" in my local Chinese restaurant and it was really good. However, since I'm on a diet, I'm not sure if they are the healthiest options for me. Are there any oil used to prepare this dish? Do you know what? I tried to understand myself, but I could not here. There was liquid in the dish, but it did not look or taste like oil. Do you know how it is prepared?
Thank you for any help given.
Usually, the Chinese restaurant uses vegetable oil cheaper they can get. However, if you are going to consider doing at home, then use OLIVE OIL (not extra virgin olive oil because it's too light and it will burn at high temperatures. Use regular olive oil)
The key to jump to quick drying of green beans:
The pan must be very hot. Then pour a c. tablespoon of olive oil couple in your wok or frying pan, let it heat for about 30-50 seconds before placing the chopped garlic and green beans ** in the wok or frying pan to be aware that this is damage on the stove). ** Mindful that the garlic does not burn.
Hope this helps.
Olive oil is a healthy alternative (considered a big "good" for your system)
Ingredients
1 tablespoon dried shrimp
1 tablespoon Sichuan preserved vegetable
3 cups peanut oil for frying
1 pound beans broken in half
1 tablespoon minced ginger
1 clove garlic, minced tablespoon
4 oz ground pork shoulder butt
1 Each scallions, spring or green onions
1 tablespoon sugar Tea
A pinch of white pepper
2 teaspoons soy sauce, dark
2 tablespoons chicken broth
1 tsp tablespoon sesame oil or to taste
Instructions
Cover the dried shrimp with hot water for 30 minutes.
Drain.
Chop the consistency of coarse crumbs.
Rinse the Sichuan preserved vegetables with cold water to wash off the brine and salt, cut into the same texture as the shrimp.
In a hot wok, add oil and heat to 375 degrees F.
Fry the beans in two or three batches of 2 to 3 minutes or until they look wrinkled, blistered and khaki color.
Remove any one tablespoon oil from wok.
Reheat the wok over high heat.
Add ginger and garlic fry for 15 seconds.
Add pork, mustard, canned, dried shrimp, stir-fry for 1 minute more.
Poke and break up the clumps of pork so that it resembles crumbs.
Add green onions, sugar, white pepper and soy sauce, stir to mix well.
Return reserved green beans, chicken broth and sesame oil and stir vigorously over high heat until all liquids are reduced and absorbed, about 2-3 minutes.
Serve warm or at room temperature.
You can always go back and re-order again if you want to be nonchalant about it and just ask the server how it is prepared. Server must know about food with which they work .. Most restaurants can test their waiters and waitresses for occasions like this.
