Dry fried Green Beans with Minced Pork
|Dried shrimp||2 Tablespoon|
|Dark soy sauce||1 Tablespoon|
|Soy sauce||1 Teaspoon|
|Sesame oil||1⁄2 Teaspoon|
|Vegetable oil||2 Cup (32 tbs) (For Deep Frying)|
|Green beans||1 Pound, ends removed and cut diagonally into 3-inch pieces|
|Minced garlic||1 Teaspoon|
|Minced fresh ginger||1 Teaspoon|
|Dried red chili peppers||4 (Whole)|
|Crushed red pepper||1⁄2 Teaspoon|
|Lean ground pork||1⁄2 Pound|
Soak shrimp in warm water to cover for 30 minutes; drain.
Coarsely chop shrimp and set aside.
Combine sauce ingredients in a small bowl and set aside.
Set wok in a ring stand and add oil to a depth of about 2 inches.
Over high heat, bring oil to 360°F.
Add green beans, half at a time, and cook for 2 minutes or until beans become wrinkled.
Lift out and drain on paper towels; set aside.
Remove all but 1 tablespoon oil from wok.
Place wok over high heat.
Add garlic, ginger, chili peppers, and crushed red pepper and cook, stirring, until fragrant, about 5 seconds.
Add pork and stir-fry for 1 1/2 minutes or until meat is browned and crumbly.
Return green beans to wok.
Stir in sauce and cook for 1 minute.