Dry-Cooked Green Beans

Dry-Cooked Green Beans

Dry-Cooked Green Beans


Makes 4 servings


4 ounces lean ground pork or turkey
2 tablespoons plus 1 teaspoon light soy sauce, divided
2 tablespoons plus 1 teaspoon rice wine or dry sherry, divided
1/2 teaspoon sesame oil
2 tablespoons water
1 teaspoon sugar
3 cups vegetable oil
1 pound fresh green beans, trimmed and cut into 2-inch lengths
1 tablespoon sliced green onion (white part only)


  1. Combine pork, 1 teaspoon soy sauce, 1 teaspoon rice wine and sesame oil in medium bowl; mix well. Set aside.
  2. Combine water, sugar, remaining 2 tablespoons soy sauce and 2 tablespoons rice wine in small bowl; mix well. Set aside.
  3. Heat vegetable oil in wok over medium-high heat until oil registers 375°F on deep-fry thermometer. Carefully add 1/2 of beans and fry 2 to 3 minutes or until beans blister and are crisp-tender. Remove beans with slotted spoon to paper towels; drain. When oil returns to 375 °F, repeat with remaining beans.
  4. Pour off oil; heat wok over medium-high heat 30 seconds. Add pork mixture and stir-fry about 2 minutes or until well browned. Add beans and soy sauce mixture; toss until heated through. Transfer to serving dish. Sprinkle with green onion.

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