On Facebook a while back one of my friends asked if I had a recipe for spicy Chinese green beans, and well, I didn’t. Intrigued, and digging into my memory banks to try and remember if my mom had made these for dinner when I was growing up, or if it was something we had when we went out to an authentic Chinese restaurant.
But the closest thing I had to a family recipe was remember the smell and flavors of the food my parents cooked growing up. And technique? Likewise, plus a few years helping out in my family’s Chinese/American/Polynesian/Wisconsiny restaurant (where else can you get General Tso’s chicken, ham steak with pineapple, and Friday night fish fry with breaded cod and tartar sauce with a baked potato the size of your foot and a brandy old fashioned to wash it all down?)
Oh, and I used the Google. Yes, the Google. I ain’t gonna lie. Throw in some improvisation and inspiration and this is what I got, and if you ask my boyfriend, it turned out pretty delicious.
Spicy Chinese Green Beans
- 1 lb. green string beans, trimmed
- 2 oz. ground pork
- 1 oz. ground shrimp
- 1 teaspoon Shaoxing wine
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1/2 teaspoon Srichacha
- 1/2 inch ginger, chopped
- 1 teaspoon diced garlic
- 1/2 teaspoon sugar
- 1 tablespoon vegetable oil
- Oil for deep frying
- Trim the ends of the beans, rinse with water, and pat dry.
- Heat up a large pan (wok or 15″ cast iron skillet) and fill with about 1/4 inch of oil for frying. Toss in the dried beans and cook on medium-high heat until the skin is crispy and some of the beans begin to brown. Remove from heat and drain on a paper towel. Set aside.
- If using the same pan, remove excess oil so that there’s only about 1 tablespoon inside, or heat up a clean pan and heat to medium high. Add oil. Add the ginger and garlic and cook until they are turning soft and golden, about 3 minutes. Add in ground pork and shrimp. Cook for 1-2 minutes until the meat begins to brown, then add the Shaoxing wine. Use the wine to help deglaze the pan.
- Add the cooked green beans, followed by the sugar, salt, and pepper. Finish off with Srichacha, making sure to incorporate everything. Thai red chiles can be substituted–1 for sorta hot, 2-3 if you want your to burn off your tongue.