Updated: Mar 25
14 oz (400g) green beans
1/2 tbsp Shaoxing wine
4 1/2 tbsp finely chopped yibin yacai (preserved vegetable)*
2 tsp light soy sauce
1 tsp sesame oil
1/2 cup dry chili
Chop green beans to bite sizes; remove top and tails
Heat oil to deep fry green beans until they are tender and bit brown. Alternatively, you could use moderate heat to dry fry them in a wok with minimal oil.
In a clean wok/pan, add oil with medium heat, add chili to fry fragrant for 1 minute.
Add green beans to the final stir fry. Add Shaoxing wine and sesame oil. Transfer to a plate. Serve hot.
By: Fuchsia Dunlop
Developed by: Brin Xu