{"id":13279,"date":"2018-07-14T03:13:21","date_gmt":"2018-07-13T19:13:21","guid":{"rendered":"http:\/\/theburningkitchen.com\/?p=13279"},"modified":"2018-10-23T17:51:01","modified_gmt":"2018-10-23T09:51:01","slug":"sichuan-string-beans","status":"publish","type":"post","link":"https:\/\/theburningkitchen.com\/sichuan-string-beans\/","title":{"rendered":"Sichuan Dry Fried Green Beans with Chai Por (Gan Bian Si Ji Dou)"},"content":{"rendered":"<p class=\"p1\"><div id=\"recipe-video\"><\/div><div id=\"wprm-recipe-video-container-13281\" class=\"wprm-recipe-video-container\"><div class=\"wprm-recipe-video\"><a id=\"video\"><\/a>\n<div class=\"container\"><iframe class=\"video\" src=\"\/\/www.youtube.com\/embed\/wY9FX1Lo0tw?autoplay=false\" width=\"760\" height=\"425\" frameborder=\"0\" allowfullscreen=\"allowfullscreen\" data-mce-fragment=\"1\"><span data-mce-type=\"bookmark\" style=\"display: inline-block; width: 0px; overflow: hidden; line-height: 0;\" class=\"mce_SELRES_start\">\ufeff<\/span><span data-mce-type=\"bookmark\" style=\"display: inline-block; width: 0px; overflow: hidden; line-height: 0;\" class=\"mce_SELRES_start\">\ufeff<\/span><\/iframe><\/div><\/div><\/div><\/p>\n<p><img fetchpriority=\"high\" decoding=\"async\" class=\"alignnone wp-image-13356 size-full\" style=\"font-family: -apple-system, BlinkMacSystemFont, 'Segoe UI', Roboto, Oxygen-Sans, Ubuntu, Cantarell, 'Helvetica Neue', sans-serif;\" src=\"http:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/07\/Szechuan-Dry-Fried-String-Beans-16x9.jpg\" alt=\"Szechuan Dry-Fried String Beans on a porcelain plate portrait\" width=\"680\" height=\"1209\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/07\/Szechuan-Dry-Fried-String-Beans-16x9.jpg?v=1592144255 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/07\/Szechuan-Dry-Fried-String-Beans-16x9-600x1067.jpg?v=1592144255 600w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/07\/Szechuan-Dry-Fried-String-Beans-16x9-169x300.jpg?v=1592144255 169w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/07\/Szechuan-Dry-Fried-String-Beans-16x9-382x680.jpg?v=1592144255 382w\" sizes=\"(max-width: 680px) 100vw, 680px\" \/><\/p>\n<h1><span style=\"color: #ad0922;\">STORY BEHIND THE RECIPE<\/span><\/h1>\n<p>Szechuan Dry-Fried Green Beans is a dish comprising green beans (or string beans \/ \u56db\u5b63\u8c46 translated 4-season beans),\u00a0 sweet preserved radish (chye poh \/ chai por), minced lean pork, dried chilli and szechuan peppercorns, giving this dish its delicious blend of sweet, savoury and spicy flavours!<\/p>\n<h2><img decoding=\"async\" class=\"alignnone wp-image-13357 size-full\" src=\"http:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/07\/Szechuan-Dry-Fried-String-Beans-9x16.jpg\" alt=\"Szechuan Dry-Fried String Beans on porcelain plate landscape\" width=\"680\" height=\"383\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/07\/Szechuan-Dry-Fried-String-Beans-9x16.jpg?v=1592144254 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/07\/Szechuan-Dry-Fried-String-Beans-9x16-600x338.jpg?v=1592144254 600w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/07\/Szechuan-Dry-Fried-String-Beans-9x16-300x169.jpg?v=1592144254 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/07\/Szechuan-Dry-Fried-String-Beans-9x16-480x270.jpg?v=1592144254 480w\" sizes=\"(max-width: 680px) 100vw, 680px\" \/><\/h2>\n<h2><\/h2>\n<h1><span style=\"color: #ad0922;\">TRICK OF THE TRADE<\/span><\/h1>\n<p>The fastest way to cook string beans is to deep fry them until they turn slightly blistered with some brown spots. It only takes a few minutes to soften the waxy skin so they can absorb the flavours from the sauces and the other ingredients. If done right, the string beans should be soft but still have a nice crunch when you bite into it.<\/p>\n<p><img decoding=\"async\" class=\"alignnone size-full wp-image-14490\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2018\/07\/Szechuan-Dry-Fried-String-Beans-Steps-8.jpg\" alt=\"Whole Sweet Radish from Top's supermarket in Thailand\" width=\"680\" height=\"383\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/07\/Szechuan-Dry-Fried-String-Beans-Steps-8.jpg?v=1592144145 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/07\/Szechuan-Dry-Fried-String-Beans-Steps-8-300x169.jpg?v=1592144145 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/07\/Szechuan-Dry-Fried-String-Beans-Steps-8-480x270.jpg?v=1592144145 480w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/07\/Szechuan-Dry-Fried-String-Beans-Steps-8-600x338.jpg?v=1592144145 600w\" sizes=\"(max-width: 680px) 100vw, 680px\" \/><\/p>\n<p>Apart from the string beans, the most important ingredient is the Chai Por (or sweet preserved radish). Thailand has one of the best Chai Por that I have ever tried. It is super crunchy and has a very natural sweet flavour. You can find Thai Chai Por in the wet markets, but you have to specify what you want to the dry grocer, or you will likely end up with the local version.<\/p>\n<p>&nbsp;<\/p>\n<h1><span style=\"color: #ad0922;\">WHAT I LIKE ABOUT THIS DISH<\/span><\/h1>\n<ul>\n<li><strong>The umami flavour of this dish,<\/strong> which comes from the sweetness of the string beans and the saltiness of the chai por.<\/li>\n<li><strong>It is a nice accompaniment to rice!<\/strong> In fact, it can be a complete meal as it contains both vegetables and meat.<\/li>\n<\/ul>\n<h2><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-13358 size-full\" src=\"http:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/07\/Szechuan-Dry-Fried-String-Beans-9x16-1.jpg\" alt=\"Szechuan Dry-Fried String Beans on porcelain plate landscape\" width=\"680\" height=\"383\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/07\/Szechuan-Dry-Fried-String-Beans-9x16-1.jpg?v=1592144254 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/07\/Szechuan-Dry-Fried-String-Beans-9x16-1-600x338.jpg?v=1592144254 600w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/07\/Szechuan-Dry-Fried-String-Beans-9x16-1-300x169.jpg?v=1592144254 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/07\/Szechuan-Dry-Fried-String-Beans-9x16-1-480x270.jpg?v=1592144254 480w\" sizes=\"(max-width: 680px) 100vw, 680px\" \/><\/h2>\n<p>&nbsp;<\/p>\n<h1><span style=\"color: #ad0922;\">HOW TO MAKE\u00a0SICHUAN FRIED GREEN BEANS WITH CHAI POR?<\/span><\/h1>\n<p>Pluck both ends of the string bean and pull to remove the fibre from the sides. Wash and pat dry.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-14491\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2018\/07\/Szechuan-Dry-Fried-String-Beans-Steps-7.jpg\" alt=\"plucking the ends and skin of the string beans\" width=\"680\" height=\"383\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/07\/Szechuan-Dry-Fried-String-Beans-Steps-7.jpg?v=1592144145 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/07\/Szechuan-Dry-Fried-String-Beans-Steps-7-300x169.jpg?v=1592144145 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/07\/Szechuan-Dry-Fried-String-Beans-Steps-7-480x270.jpg?v=1592144145 480w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/07\/Szechuan-Dry-Fried-String-Beans-Steps-7-600x338.jpg?v=1592144145 600w\" sizes=\"(max-width: 680px) 100vw, 680px\" \/><\/p>\n<p>Wash the meat and pat dry, then mince finely.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-14481\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2018\/07\/Szechuan-Dry-Fried-String-Beans-Steps-17.jpg\" alt=\"slicing pork meat on chopping board\" width=\"680\" height=\"383\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/07\/Szechuan-Dry-Fried-String-Beans-Steps-17.jpg?v=1592144148 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/07\/Szechuan-Dry-Fried-String-Beans-Steps-17-300x169.jpg?v=1592144148 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/07\/Szechuan-Dry-Fried-String-Beans-Steps-17-480x270.jpg?v=1592144148 480w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/07\/Szechuan-Dry-Fried-String-Beans-Steps-17-600x338.jpg?v=1592144148 600w\" sizes=\"(max-width: 680px) 100vw, 680px\" \/><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-14485\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2018\/07\/Szechuan-Dry-Fried-String-Beans-Steps-13.jpg\" alt=\"putting sliced pork meat in blending bowl\" width=\"680\" height=\"383\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/07\/Szechuan-Dry-Fried-String-Beans-Steps-13.jpg?v=1592144146 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/07\/Szechuan-Dry-Fried-String-Beans-Steps-13-300x169.jpg?v=1592144146 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/07\/Szechuan-Dry-Fried-String-Beans-Steps-13-480x270.jpg?v=1592144146 480w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/07\/Szechuan-Dry-Fried-String-Beans-Steps-13-600x338.jpg?v=1592144146 600w\" sizes=\"(max-width: 680px) 100vw, 680px\" \/><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-14494\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2018\/07\/Szechuan-Dry-Fried-String-Beans-Steps-4.jpg\" alt=\"taking minced pork meat out of blender\" width=\"680\" height=\"383\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/07\/Szechuan-Dry-Fried-String-Beans-Steps-4.jpg?v=1592144144 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/07\/Szechuan-Dry-Fried-String-Beans-Steps-4-300x169.jpg?v=1592144144 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/07\/Szechuan-Dry-Fried-String-Beans-Steps-4-480x270.jpg?v=1592144144 480w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/07\/Szechuan-Dry-Fried-String-Beans-Steps-4-600x338.jpg?v=1592144144 600w\" sizes=\"(max-width: 680px) 100vw, 680px\" \/><\/p>\n<p>Wash the dried shrimps and remove the remnants of the shell and legs if any. Soak in hot water until soft. Remove them from the water and drain dry. Keep the water for later use.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-14497\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2018\/07\/Szechuan-Dry-Fried-String-Beans-Steps-1.jpg\" alt=\"soaking dried shrimp in hot water in glass bowl\" width=\"680\" height=\"383\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/07\/Szechuan-Dry-Fried-String-Beans-Steps-1.jpg?v=1592144143 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/07\/Szechuan-Dry-Fried-String-Beans-Steps-1-300x169.jpg?v=1592144143 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/07\/Szechuan-Dry-Fried-String-Beans-Steps-1-480x270.jpg?v=1592144143 480w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/07\/Szechuan-Dry-Fried-String-Beans-Steps-1-600x338.jpg?v=1592144143 600w\" sizes=\"(max-width: 680px) 100vw, 680px\" \/><\/p>\n<p>Rinse the sweet radish and cut into tiny cubes.<\/p>\n<p>&nbsp;<\/p>\n<p>Remove the skin from the ginger, and mince it finely. Remove the skin of the garlic and chop finely.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-14482\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2018\/07\/Szechuan-Dry-Fried-String-Beans-Steps-16.jpg\" alt=\"smashing ginger on chopping board\" width=\"680\" height=\"383\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/07\/Szechuan-Dry-Fried-String-Beans-Steps-16.jpg?v=1592144147 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/07\/Szechuan-Dry-Fried-String-Beans-Steps-16-300x169.jpg?v=1592144147 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/07\/Szechuan-Dry-Fried-String-Beans-Steps-16-480x270.jpg?v=1592144147 480w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/07\/Szechuan-Dry-Fried-String-Beans-Steps-16-600x338.jpg?v=1592144147 600w\" sizes=\"(max-width: 680px) 100vw, 680px\" \/><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-14492\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2018\/07\/Szechuan-Dry-Fried-String-Beans-Steps-6.jpg\" alt=\"mincing ginger on chopping board\" width=\"680\" height=\"383\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/07\/Szechuan-Dry-Fried-String-Beans-Steps-6.jpg?v=1592144144 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/07\/Szechuan-Dry-Fried-String-Beans-Steps-6-300x169.jpg?v=1592144144 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/07\/Szechuan-Dry-Fried-String-Beans-Steps-6-480x270.jpg?v=1592144144 480w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/07\/Szechuan-Dry-Fried-String-Beans-Steps-6-600x338.jpg?v=1592144144 600w\" sizes=\"(max-width: 680px) 100vw, 680px\" \/><\/p>\n<p>Soak the dried chili in hot water until soft. Remove the seeds, rinse and pat dry. Then cut into small pieces with a pair of kitchen scissors.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-14488\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2018\/07\/Szechuan-Dry-Fried-String-Beans-Steps-10.jpg\" alt=\"soaking dried chilli in hot water in glass bowl\" width=\"680\" height=\"383\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/07\/Szechuan-Dry-Fried-String-Beans-Steps-10.jpg?v=1592144146 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/07\/Szechuan-Dry-Fried-String-Beans-Steps-10-300x169.jpg?v=1592144146 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/07\/Szechuan-Dry-Fried-String-Beans-Steps-10-480x270.jpg?v=1592144146 480w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/07\/Szechuan-Dry-Fried-String-Beans-Steps-10-600x338.jpg?v=1592144146 600w\" sizes=\"(max-width: 680px) 100vw, 680px\" \/><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-14480\" style=\"font-family: -apple-system, BlinkMacSystemFont, 'Segoe UI', Roboto, Oxygen-Sans, Ubuntu, Cantarell, 'Helvetica Neue', sans-serif;\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2018\/07\/Szechuan-Dry-Fried-String-Beans-Steps.jpg\" alt=\"dried chillis in glass bowl\" width=\"680\" height=\"383\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/07\/Szechuan-Dry-Fried-String-Beans-Steps.jpg?v=1592144148 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/07\/Szechuan-Dry-Fried-String-Beans-Steps-300x169.jpg?v=1592144148 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/07\/Szechuan-Dry-Fried-String-Beans-Steps-480x270.jpg?v=1592144148 480w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/07\/Szechuan-Dry-Fried-String-Beans-Steps-600x338.jpg?v=1592144148 600w\" sizes=\"(max-width: 680px) 100vw, 680px\" \/><\/p>\n<p>Heat 50 ml of oil in a wok over high heat. Then add in the string beans in batches and deep fry till they start to shrivel up with brown spots on the skin.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-14493\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2018\/07\/Szechuan-Dry-Fried-String-Beans-Steps-5.jpg\" alt=\"deep frying string beans in wok\" width=\"680\" height=\"383\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/07\/Szechuan-Dry-Fried-String-Beans-Steps-5.jpg?v=1592144144 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/07\/Szechuan-Dry-Fried-String-Beans-Steps-5-300x169.jpg?v=1592144144 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/07\/Szechuan-Dry-Fried-String-Beans-Steps-5-480x270.jpg?v=1592144144 480w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/07\/Szechuan-Dry-Fried-String-Beans-Steps-5-600x338.jpg?v=1592144144 600w\" sizes=\"(max-width: 680px) 100vw, 680px\" \/><\/p>\n<p>Blanch the string beans in hot water to remove excess oil, then drain and pat dry.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-14483\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2018\/07\/Szechuan-Dry-Fried-String-Beans-Steps-15.jpg\" alt=\"blanching fried string beans in hot water in metal tray\" width=\"680\" height=\"383\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/07\/Szechuan-Dry-Fried-String-Beans-Steps-15.jpg?v=1592144147 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/07\/Szechuan-Dry-Fried-String-Beans-Steps-15-300x169.jpg?v=1592144147 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/07\/Szechuan-Dry-Fried-String-Beans-Steps-15-480x270.jpg?v=1592144147 480w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/07\/Szechuan-Dry-Fried-String-Beans-Steps-15-600x338.jpg?v=1592144147 600w\" sizes=\"(max-width: 680px) 100vw, 680px\" \/><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-14484 size-full\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2018\/07\/Szechuan-Dry-Fried-String-Beans-Steps-14.jpg\" alt=\"cooked string beans being stored on white paper towel\" width=\"680\" height=\"383\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/07\/Szechuan-Dry-Fried-String-Beans-Steps-14.jpg?v=1592144147 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/07\/Szechuan-Dry-Fried-String-Beans-Steps-14-300x169.jpg?v=1592144147 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/07\/Szechuan-Dry-Fried-String-Beans-Steps-14-480x270.jpg?v=1592144147 480w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/07\/Szechuan-Dry-Fried-String-Beans-Steps-14-600x338.jpg?v=1592144147 600w\" sizes=\"(max-width: 680px) 100vw, 680px\" \/><\/p>\n<p>Remove the oil from the wok leaving behind just 2 tsp of oil.\u00a0Add in the small dried shrimp and fry until dried shrimps are aromatic.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-14486 size-full\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2018\/07\/Szechuan-Dry-Fried-String-Beans-Steps-12.jpg\" alt=\"frying dried shrimp in oil in wok\" width=\"680\" height=\"383\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/07\/Szechuan-Dry-Fried-String-Beans-Steps-12.jpg?v=1592144146 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/07\/Szechuan-Dry-Fried-String-Beans-Steps-12-300x169.jpg?v=1592144146 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/07\/Szechuan-Dry-Fried-String-Beans-Steps-12-480x270.jpg?v=1592144146 480w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/07\/Szechuan-Dry-Fried-String-Beans-Steps-12-600x338.jpg?v=1592144146 600w\" sizes=\"(max-width: 680px) 100vw, 680px\" \/><\/p>\n<p>Push the dried shrimps to the side, then add 1 tsp of oil. Add the garlic, ginger, dried chili and szechuan peppercorn and stir fry over medium heat until aromatic.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-14495 size-full\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2018\/07\/Szechuan-Dry-Fried-String-Beans-Steps-3.jpg\" alt=\"frying ginger, dried shrimp, garlic and dried chilli in wok\" width=\"680\" height=\"383\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/07\/Szechuan-Dry-Fried-String-Beans-Steps-3.jpg?v=1592144143 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/07\/Szechuan-Dry-Fried-String-Beans-Steps-3-300x169.jpg?v=1592144143 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/07\/Szechuan-Dry-Fried-String-Beans-Steps-3-480x270.jpg?v=1592144143 480w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/07\/Szechuan-Dry-Fried-String-Beans-Steps-3-600x338.jpg?v=1592144143 600w\" sizes=\"(max-width: 680px) 100vw, 680px\" \/><\/p>\n<p>Add in the sweet radish (Chai Por) and stir mixing well until softened.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-14496 size-full\" style=\"font-family: -apple-system, BlinkMacSystemFont, 'Segoe UI', Roboto, Oxygen-Sans, Ubuntu, Cantarell, 'Helvetica Neue', sans-serif;\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2018\/07\/Szechuan-Dry-Fried-String-Beans-Steps-2.jpg\" alt=\"frying ginger, dried shrimp, garlic, dried chilli and chai por in wok\" width=\"680\" height=\"383\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/07\/Szechuan-Dry-Fried-String-Beans-Steps-2.jpg?v=1592144143 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/07\/Szechuan-Dry-Fried-String-Beans-Steps-2-300x169.jpg?v=1592144143 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/07\/Szechuan-Dry-Fried-String-Beans-Steps-2-480x270.jpg?v=1592144143 480w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/07\/Szechuan-Dry-Fried-String-Beans-Steps-2-600x338.jpg?v=1592144143 600w\" sizes=\"(max-width: 680px) 100vw, 680px\" \/><\/p>\n<p>Next, add in the minced meat,\u00a0light soya sauce, Chinese rice wine, sugar and dark soya sauce and mix well. Continue to fry till the meat is cooked.<\/p>\n<p>Finally, pour back the precooked string beans and mix well with all the other ingredients.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-14489\" style=\"font-family: -apple-system, BlinkMacSystemFont, 'Segoe UI', Roboto, Oxygen-Sans, Ubuntu, Cantarell, 'Helvetica Neue', sans-serif;\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2018\/07\/Szechuan-Dry-Fried-String-Beans-Steps-9.jpg\" alt=\"stir frying string beans with minced meat in wok\" width=\"680\" height=\"383\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/07\/Szechuan-Dry-Fried-String-Beans-Steps-9.jpg?v=1592144145 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/07\/Szechuan-Dry-Fried-String-Beans-Steps-9-300x169.jpg?v=1592144145 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/07\/Szechuan-Dry-Fried-String-Beans-Steps-9-480x270.jpg?v=1592144145 480w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/07\/Szechuan-Dry-Fried-String-Beans-Steps-9-600x338.jpg?v=1592144145 600w\" sizes=\"(max-width: 680px) 100vw, 680px\" \/><\/p>\n<p>Transfer to a plate and serve with a bowl of steaming hot rice.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13358\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2018\/07\/Szechuan-Dry-Fried-String-Beans-9x16-1.jpg\" alt=\"Szechuan Dry-Fried String Beans on porcelain plate landscape\" width=\"680\" height=\"383\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/07\/Szechuan-Dry-Fried-String-Beans-9x16-1.jpg?v=1592144254 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/07\/Szechuan-Dry-Fried-String-Beans-9x16-1-600x338.jpg?v=1592144254 600w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/07\/Szechuan-Dry-Fried-String-Beans-9x16-1-300x169.jpg?v=1592144254 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/07\/Szechuan-Dry-Fried-String-Beans-9x16-1-480x270.jpg?v=1592144254 480w\" sizes=\"(max-width: 680px) 100vw, 680px\" \/><\/p>\n<h1><\/h1>\n<h1><span style=\"color: #ad0922;\">MARKETING TIPS<\/span><\/h1>\n<ol>\n<li><strong>Buy the young string beans<\/strong> as they are more tender and less fibrous.<\/li>\n<li><strong>Use Chai Por (Sweet Preserved Radish) from Thailand.<\/strong> This is available in some wet markets, but you need to specify that you want Thailand Chai Por. Alternative, if you travel to Thailand, get it from TOP supermarket.<\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n<h1><span style=\"color: #ad0922;\">COOKING TIPS<\/span><\/h1>\n<ol>\n<li><strong>Cook string beans is to deep frying them.<\/strong> You can also pan fry them with a little bit of oil, but it will take longer (about 15 minutes)<\/li>\n<li><strong>The string beans need to be cooked until the outside turns slightly blistered and brown.<\/strong> This way, the flavour of the condiments and other ingredients will be able to penetrate the waxy outer skin of the string beans.<\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n<h1><span style=\"color: #ad0922;\"><strong>DIETARY MODIFICATIONS<\/strong><\/span><\/h1>\n<ul>\n<li><a href=\"http:\/\/theburningkitchen.com\/category\/recipes\/special-diets\/egg-free-recipes\/\">Egg-Free<\/a>: No modifications needed.<\/li>\n<li><a href=\"http:\/\/theburningkitchen.com\/category\/recipes\/special-diets\/fish-free-recipes\/\">Fish-Free<\/a>: No modifications needed.<\/li>\n<li><a href=\"http:\/\/theburningkitchen.com\/category\/recipes\/special-diets\/gluten-free-recipes\/\">Gluten-Free<\/a>: Use gluten free versions of the condiments listed in the recipe<\/li>\n<li><a href=\"http:\/\/theburningkitchen.com\/category\/recipes\/special-diets\/nut-free-recipes\/\">Nut-Free<\/a>:\u00a0No modifications needed.<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<h2><span style=\"color: #ad0922;\"><strong>WATCH OUR <span style=\"text-decoration: underline;\"><a href=\"#video\">VIDEO<\/a><\/span> for <\/strong>how to make this recipe!<\/span><\/h2>\n<p><strong>Tried this recipe? Please <a href=\"#respond\"><span style=\"text-decoration: underline;\">rate<\/span><\/a>\u00a0our recipe or leave us a <span style=\"text-decoration: underline;\"><a href=\"#respond\">comment<\/a><\/span>! You can even upload a snap of your creation!<\/strong><\/p>\n<p class=\"p1\">Don&#8217;t forget to\u00a0<a href=\"https:\/\/youtube.com\/c\/theburningkitchen?sub_confirmation=1\"><span class=\"s1\">subscribe<\/span><\/a> to our Youtube channel for more yummy videos! Do also\u00a0join us at\u00a0<a href=\"https:\/\/www.facebook.com\/groups\/209778759782578\/\"><span class=\"s1\">TBK Home Cooks Facebook Group<\/span><\/a> where you can post photos of your food, ask questions, share recipes and clean cooking tips from others in the group!<\/p>\n<div id=\"recipe\"><\/div><div id=\"wprm-recipe-container-13281\" class=\"wprm-recipe-container\" data-recipe-id=\"13281\" data-servings=\"6\"><div class=\"wprm-recipe wprm-recipe-template-columns\"><div class=\"wprm-container-float-right\">\n    <div class=\"wprm-recipe-image wprm-block-image-normal\"><a href=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/07\/Szechuan-Dry-Fried-String-Beans-16x9.jpg?v=1592144255\" aria-label=\"Open larger version of the recipe image\"><img loading=\"lazy\" decoding=\"async\" style=\"border-width: 0px;border-style: solid;border-color: #666666;\" width=\"150\" height=\"150\" src=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/07\/Szechuan-Dry-Fried-String-Beans-16x9-150x150.jpg?v=1592144255\" class=\"attachment-150x150 size-150x150\" alt=\"Szechuan Dry-Fried String Beans 16x9\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/07\/Szechuan-Dry-Fried-String-Beans-16x9-150x150.jpg?v=1592144255 150w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/07\/Szechuan-Dry-Fried-String-Beans-16x9-300x300.jpg?v=1592144255 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/07\/Szechuan-Dry-Fried-String-Beans-16x9-100x100.jpg?v=1592144255 100w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/07\/Szechuan-Dry-Fried-String-Beans-16x9-500x500.jpg?v=1592144255 500w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/07\/Szechuan-Dry-Fried-String-Beans-16x9-320x321.jpg?v=1592144255 320w\" sizes=\"(max-width: 150px) 100vw, 150px\" \/><\/a><\/div>\n<\/div>\n<div class=\"wprm-recipe-template-columns-name-stars-container\">\n\t<h2 class=\"wprm-recipe-name wprm-block-text-uppercase\">Szechuan Dry Fried String Beans With Chai Por (\u5e72\u7178\u56db\u5b63\u8c46)<\/h2>\n\t<style>#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #343434; }<\/style><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"0\" height=\"0\" 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x=\"0px\" y=\"0px\" width=\"16px\" height=\"16px\" viewBox=\"0 0 24 24\"><g  transform=\"translate(0, 0)\"><polygon fill=\"none\" stroke=\"#343434\" stroke-width=\"2\" stroke-linecap=\"square\" stroke-miterlimit=\"10\" points=\"12,2.6 15,9 21.4,9 16.7,13.9 18.6,21.4 12,17.6 5.4,21.4 7.3,13.9 2.6,9 9,9 \" stroke-linejoin=\"miter\"\/><\/g><\/svg><\/span><\/div>\n<\/div>\n<div class=\"wprm-spacer\" style=\"height: 5px\"><\/div>\n<div class=\"wprm-recipe-meta-container wprm-recipe-tags-container wprm-recipe-details-container wprm-recipe-details-container-inline wprm-block-text-uppercase\" style=\"\"><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-tag-container wprm-recipe-course-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-tag-label wprm-recipe-course-label\">Course: <\/span><span class=\"wprm-recipe-course wprm-block-text-uppercase\">Side Dish<\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-tag-container wprm-recipe-cuisine-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-tag-label wprm-recipe-cuisine-label\">Cuisine: <\/span><span class=\"wprm-recipe-cuisine wprm-block-text-uppercase\">Chinese<\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-tag-container wprm-recipe-keyword-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-tag-label wprm-recipe-keyword-label\">Keyword: <\/span><span class=\"wprm-recipe-keyword wprm-block-text-uppercase\">gan bian si ji dou, sichuan dry fried green beans, stir fry vegetables<\/span><\/div><\/div>\n<div class=\"wprm-recipe-meta-container wprm-recipe-times-container wprm-recipe-details-container wprm-recipe-details-container-inline wprm-block-text-uppercase\" style=\"\"><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-time-container wprm-recipe-prep-time-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-time-label wprm-recipe-prep-time-label\">Prep Time: <\/span><span class=\"wprm-recipe-time wprm-block-text-uppercase\"><span class=\"wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-prep_time wprm-recipe-prep_time-minutes\">30<span class=\"sr-only screen-reader-text wprm-screen-reader-text\"> minutes<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-prep_time-unit wprm-recipe-prep_timeunit-minutes\" aria-hidden=\"true\">minutes<\/span><\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-time-container wprm-recipe-cook-time-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-time-label wprm-recipe-cook-time-label\">Cook Time: <\/span><span class=\"wprm-recipe-time wprm-block-text-uppercase\"><span class=\"wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-cook_time wprm-recipe-cook_time-minutes\">30<span class=\"sr-only screen-reader-text wprm-screen-reader-text\"> minutes<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-cook_time-unit wprm-recipe-cook_timeunit-minutes\" aria-hidden=\"true\">minutes<\/span><\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-time-container wprm-recipe-total-time-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-time-label wprm-recipe-total-time-label\">Total Time: <\/span><span class=\"wprm-recipe-time wprm-block-text-uppercase\"><span class=\"wprm-recipe-details wprm-recipe-details-hours wprm-recipe-total_time wprm-recipe-total_time-hours\">1<span class=\"sr-only screen-reader-text wprm-screen-reader-text\"> hour<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-unit-hours wprm-recipe-total_time-unit wprm-recipe-total_timeunit-hours\" aria-hidden=\"true\">hour<\/span><\/span><\/div><\/div>\n<div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-servings-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-servings-label\">Servings: <\/span><span class=\"wprm-recipe-servings wprm-recipe-details wprm-recipe-servings-13281 wprm-recipe-servings-adjustable-tooltip wprm-block-text-uppercase\" data-initial-servings=\"\" data-recipe=\"13281\" aria-label=\"Adjust recipe servings\">6<\/span><\/div>\n\n\n\n<div class=\"wprm-spacer\"><\/div>\n<div class=\"wprm-recipe-summary wprm-block-text-normal\"><span style=\"display: block;\">Sichuan dry-fried green beans fried until beautifully blistered on the outside with minced meat and crunchy sweet preserved radish is one of our favourite Chinese restaurant dishes. Learn how to cook this now!<\/span><\/div>\n<div class=\"wprm-spacer\"><\/div>\n<a href=\"https:\/\/theburningkitchen.com\/wprm_print\/13281\" style=\"color: #ffffff;background-color: #333333;border-color: #333333;border-radius: 0px;padding: 5px 12px;\" class=\"wprm-recipe-print wprm-recipe-link wprm-print-recipe-shortcode wprm-block-text-normal wprm-recipe-print-inline-button wprm-recipe-link-inline-button wprm-color-accent\" data-recipe-id=\"13281\" data-template=\"\" target=\"_blank\" rel=\"nofollow\">Print Recipe<\/a>\n\n<div class=\"wprm-spacer\" style=\"height: 5px\"><\/div>\n\n<div class=\"wprm-recipe-template-columns-main\">\n    <div class=\"wprm-recipe-template-columns-left\">\n    \n    <div class=\"wprm-recipe-ingredients-container wprm-recipe-ingredients-no-images wprm-recipe-13281-ingredients-container wprm-block-text-normal wprm-ingredient-style-regular wprm-recipe-images-before\" data-recipe=\"13281\" data-servings=\"6\"><h3 class=\"wprm-recipe-header wprm-recipe-ingredients-header wprm-block-text-uppercase wprm-align-left wprm-header-decoration-none\" style=\"\">Ingredients<\/h3><div class=\"wprm-recipe-ingredient-group\"><ul class=\"wprm-recipe-ingredients\"><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">500<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">gm <\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">String Beans<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">100<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">gm<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Lean Meat<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">25<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">gm<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Dried Shrimp<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">Hei Bee<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">15<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">gm<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Sweet Radish<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\"> Chai Por<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">TBsp<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Oil<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">1\/4<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">tsp<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\"><a href=\"\/essential-chinese-sauces\/#darksoysauce\" class=\"wprm-recipe-ingredient-link\">Dark Soy Sauce<\/a><\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">TBsp<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\"><a href=\"\/essential-chinese-sauces\/#lightsoysauce\" class=\"wprm-recipe-ingredient-link\">Light Soy Sauce<\/a><\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">1 1\/2<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">tsp<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Sugar<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">3<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">cloves<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Garlic<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">3<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">cm<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Ginger<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">3-5<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Dried Red Chillli<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">2<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">TBsp <\/span>&#32;<span class=\"wprm-recipe-ingredient-name\"><a href=\"\/essential-chinese-sauces\/#ricewine\" class=\"wprm-recipe-ingredient-link\">Chinese Rice Wine<\/a><\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">Shao Xing Jiu<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">1 1\/2<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">tsp<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Szechuan Peppercorn<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">50<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">ml <\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Oil<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">To deep fry string beans<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-name\">Salt<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">To taste<\/span><\/li><\/ul><\/div><\/div>\n    <\/div>\n    <div class=\"wprm-recipe-template-columns-right\">\n        <div class=\"wprm-recipe-instructions-container wprm-recipe-13281-instructions-container wprm-block-text-normal\" data-recipe=\"13281\"><h3 class=\"wprm-recipe-header wprm-recipe-instructions-header wprm-block-text-uppercase wprm-align-left wprm-header-decoration-none\" style=\"\">Instructions<\/h3><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-uppercase-faded\">PREPARATION METHOD<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-13281-step-0-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Pluck both ends of the string bean and pull to remove the fibre from the sides. Wash and pat dry.<\/span><\/div><\/li><li id=\"wprm-recipe-13281-step-0-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Wash the meat and pat dry, then mince finely.&nbsp;<\/span><\/div><\/li><li id=\"wprm-recipe-13281-step-0-2\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Wash the dried shrimps and remove the remnants of the shell and legs if any. Soak in hot water until soft. Remove them from the water and drain dry. Keep the water for later use.<\/span><\/div><\/li><li id=\"wprm-recipe-13281-step-0-3\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Rinse the sweet radish and cut into tiny cubes.<\/span><\/div><\/li><li id=\"wprm-recipe-13281-step-0-4\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Remove the skin from the ginger, and mince it finely. Remove the skin of the garlic and chop finely.<\/span><\/div><\/li><li id=\"wprm-recipe-13281-step-0-5\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Soak the dried chili in hot water until soft. Remove the seeds, rinse and pat dry. Then cut into small pieces with a pair of kitchen scissors.<\/span><\/div><\/li><\/ul><\/div><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-uppercase-faded\">COOKING METHOD<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-13281-step-1-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Heat 50 ml of oil in a wok over high heat. Then add in the string beans in batches and deep fry till they start to shrivel up with brown spots on the skin.&nbsp;<\/span><\/div><\/li><li id=\"wprm-recipe-13281-step-1-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Blanch the string beans in hot water to remove excess oil, then drain and pat dry.<\/span><\/div><\/li><li id=\"wprm-recipe-13281-step-1-2\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Remove the oil from the wok leaving behind just 2 tsp of oil.&nbsp;Add in the small dried shrimp and fry until dried shrimps are aromatic.&nbsp;<\/span><\/div><\/li><li id=\"wprm-recipe-13281-step-1-3\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Push the dried shrimps to the side, then add 1 tsp of oil. Add the garlic, ginger, dried chili and szechuan peppercorn and stir fry over medium heat until aromatic.<\/span><\/div><\/li><li id=\"wprm-recipe-13281-step-1-4\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Add in the sweet radish (Chai Por) and stir mixing well until softened.<\/span><\/div><\/li><li id=\"wprm-recipe-13281-step-1-5\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Next, add in the minced meat,&nbsp;light soya sauce, Chinese rice wine, sugar and dark soya sauce and mix well. Continue to fry till the meat is cooked.&nbsp;<\/span><\/div><\/li><li id=\"wprm-recipe-13281-step-1-6\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Finally, pour back the precooked string beans and mix well with all the other ingredients.<\/span><\/div><\/li><li id=\"wprm-recipe-13281-step-1-7\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Transfer to a plate and serve with a bowl of steaming hot rice.<\/span><\/div><\/li><\/ul><\/div><\/div>\n    <\/div>\n<\/div>\n<div id=\"recipe-video\"><\/div><div id=\"wprm-recipe-video-container-13281\" class=\"wprm-recipe-video-container\"><h3 class=\"wprm-recipe-header wprm-recipe-video-header wprm-block-text-uppercase wprm-align-left wprm-header-decoration-none\" style=\"\">Video<\/h3><div class=\"wprm-recipe-video\"><a id=\"video\"><\/a>\n<div class=\"container\"><iframe class=\"video\" src=\"\/\/www.youtube.com\/embed\/wY9FX1Lo0tw?autoplay=false\" width=\"760\" height=\"425\" frameborder=\"0\" allowfullscreen=\"allowfullscreen\" data-mce-fragment=\"1\"><span data-mce-type=\"bookmark\" style=\"display: inline-block; width: 0px; overflow: hidden; line-height: 0;\" class=\"mce_SELRES_start\">\ufeff<\/span><span data-mce-type=\"bookmark\" style=\"display: inline-block; width: 0px; overflow: hidden; line-height: 0;\" class=\"mce_SELRES_start\">\ufeff<\/span><\/iframe><\/div><\/div><\/div>\n<div class=\"wprm-recipe-notes-container wprm-block-text-normal\"><h3 class=\"wprm-recipe-header wprm-recipe-notes-header wprm-block-text-uppercase wprm-align-left wprm-header-decoration-none\" style=\"\">Notes<\/h3><div class=\"wprm-recipe-notes\"><ol>\n<li>For this dish, it is better to buy the young string beans as they are more tender and less fibrous.<\/li>\n<li>The fastest way to cook string beans is to deep fry them. You can also pan fry them with a little bit of oil, but it will take longer (about 15 minutes)<\/li>\n<li>The string beans need to be cooked until the outside turns slightly blistered and brown. This way, the flavour of the condiments and other ingredients will be able to penetrate the waxy outer skin of the string beans.<\/li>\n<li>I like to use Chai Por (Sweet Preserved Radish) from Thailand. This is available in some wet markets, but you need to specify that you want Thailand Chai Por. We usually stock up my supplies from TOP supermarket whenever my hubby visits Thailand on business trip.<\/li>\n<\/ol><\/div><\/div>\n<\/div><\/div>\n","protected":false},"excerpt":{"rendered":"<p>Sichuan dry-fried green beans fried until beautifully blistered on the outside with minced meat and crunchy sweet preserved radish is one of our favourite vegetable dishes to order when we eat at a Chinese restaurant.<\/p>\n","protected":false},"author":4,"featured_media":13356,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":""},"categories":[12,34,63,26,28,31,1206,40,1493,1495,1497,1512,484,1496,1511,991,992,1351,57,11],"tags":[1517,1488],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Sichuan Dry Fried Green Beans with Chai Por (Gan Bian Si Ji Dou) - The Burning Kitchen<\/title>\n<meta name=\"description\" content=\"Sichuan dry-fried green beans fried until beautifully blistered on the outside with minced meat and crunchy sweet preserved radish is one of our favourite Chinese restaurant dishes. 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