Stir-fried pickled green beans with minced meat


Stir-fried pickled green beans with minced meat

The crispness of pickled green beans meets the savory richness of minced meat, garnished with red and green chilies. The fresh, spicy, sour, and fragrant aroma fills the air as soon as it's stir-fried in the pan. The first bite is the crisp, sour taste of the pickled green beans, followed by the salty and oily aroma of the minced meat, along with the rich flavor of fermented bean paste and the fresh spiciness of the chilies. Every bite explodes in your mouth, making it an absolute "rice killer," easily making you want to eat two or three bowls. It's a national favorite for eating with rice! This is a classic Hunan and Sichuan home-style dish, commonly found on tables in Hunan, Sichuan, Jiangxi, and other regions.

Ingredients

Steps

  1. Preparation: Wash the pickled green beans, chop them finely, and drain them.
    Preparation: Wash the pickled green beans, chop them finely, and drain them.
  2. Ingredients: Slice ginger into thin strips, chop garlic sprouts, separate the white and green parts of garlic, and mince garlic.
    Ingredients: Slice ginger into thin strips, chop garlic sprouts, separate the white and green parts of garlic, and mince garlic.
  3. Crush two more cloves of garlic, mince the chili peppers, and mince the shallots.
    Crush two more cloves of garlic, mince the chili peppers, and mince the shallots.
  4. Meat preparation: Use pork with a good balance of lean and fat, and mince it directly.
    Meat preparation: Use pork with a good balance of lean and fat, and mince it directly.
  5. Sauté the base flavor: Heat oil in a pan over low heat, add crushed whole garlic cloves and ginger slices, and sauté until fragrant (you can remove and discard these if you prefer a lighter texture; otherwise, leave them in the pan). Add minced meat and sauté until golden brown on both sides, rendering out the fat. Add a small spoonful of white pepper powder, then drizzle a spoonful of cooking wine along the edge of the pan and stir-fry evenly.
    Sauté the base flavor: Heat oil in a pan over low heat, add crushed whole garlic cloves and ginger slices, and sauté until fragrant (you can remove and discard these if you prefer a lighter texture; otherwise, leave them in the pan). Add minced meat and sauté until golden brown on both sides, rendering out the fat. Add a small spoonful of white pepper powder, then drizzle a spoonful of cooking wine along the edge of the pan and stir-fry evenly. Sauté the base flavor: Heat oil in a pan over low heat, add crushed whole garlic cloves and ginger slices, and sauté until fragrant (you can remove and discard these if you prefer a lighter texture; otherwise, leave them in the pan). Add minced meat and sauté until golden brown on both sides, rendering out the fat. Add a small spoonful of white pepper powder, then drizzle a spoonful of cooking wine along the edge of the pan and stir-fry evenly. Sauté the base flavor: Heat oil in a pan over low heat, add crushed whole garlic cloves and ginger slices, and sauté until fragrant (you can remove and discard these if you prefer a lighter texture; otherwise, leave them in the pan). Add minced meat and sauté until golden brown on both sides, rendering out the fat. Add a small spoonful of white pepper powder, then drizzle a spoonful of cooking wine along the edge of the pan and stir-fry evenly. Sauté the base flavor: Heat oil in a pan over low heat, add crushed whole garlic cloves and ginger slices, and sauté until fragrant (you can remove and discard these if you prefer a lighter texture; otherwise, leave them in the pan). Add minced meat and sauté until golden brown on both sides, rendering out the fat. Add a small spoonful of white pepper powder, then drizzle a spoonful of cooking wine along the edge of the pan and stir-fry evenly. Sauté the base flavor: Heat oil in a pan over low heat, add crushed whole garlic cloves and ginger slices, and sauté until fragrant (you can remove and discard these if you prefer a lighter texture; otherwise, leave them in the pan). Add minced meat and sauté until golden brown on both sides, rendering out the fat. Add a small spoonful of white pepper powder, then drizzle a spoonful of cooking wine along the edge of the pan and stir-fry evenly.
  6. Sautéing the ingredients: First, push the minced meat to the side of the pan, then use the oil at the bottom of the pan to sauté the minced garlic, garlic paste, red chili peppers, and shallots until fragrant.
    Sautéing the ingredients: First, push the minced meat to the side of the pan, then use the oil at the bottom of the pan to sauté the minced garlic, garlic paste, red chili peppers, and shallots until fragrant. Sautéing the ingredients: First, push the minced meat to the side of the pan, then use the oil at the bottom of the pan to sauté the minced garlic, garlic paste, red chili peppers, and shallots until fragrant. Sautéing the ingredients: First, push the minced meat to the side of the pan, then use the oil at the bottom of the pan to sauté the minced garlic, garlic paste, red chili peppers, and shallots until fragrant. Sautéing the ingredients: First, push the minced meat to the side of the pan, then use the oil at the bottom of the pan to sauté the minced garlic, garlic paste, red chili peppers, and shallots until fragrant. Sautéing the ingredients: First, push the minced meat to the side of the pan, then use the oil at the bottom of the pan to sauté the minced garlic, garlic paste, red chili peppers, and shallots until fragrant.
  7. Stir-fry to release the red oil: Put a spoonful of Pixian chili bean paste in the middle of the pot, stir-fry until the red oil is released, then stir-fry evenly with the minced meat, and add a spoonful of dark soy sauce for color.
    Stir-fry to release the red oil: Put a spoonful of Pixian chili bean paste in the middle of the pot, stir-fry until the red oil is released, then stir-fry evenly with the minced meat, and add a spoonful of dark soy sauce for color. Stir-fry to release the red oil: Put a spoonful of Pixian chili bean paste in the middle of the pot, stir-fry until the red oil is released, then stir-fry evenly with the minced meat, and add a spoonful of dark soy sauce for color. Stir-fry to release the red oil: Put a spoonful of Pixian chili bean paste in the middle of the pot, stir-fry until the red oil is released, then stir-fry evenly with the minced meat, and add a spoonful of dark soy sauce for color. Stir-fry to release the red oil: Put a spoonful of Pixian chili bean paste in the middle of the pot, stir-fry until the red oil is released, then stir-fry evenly with the minced meat, and add a spoonful of dark soy sauce for color.
  8. Stir-fry pickled green beans: Add chopped pickled green beans and stir-fry evenly. Add 1 tablespoon of light soy sauce, 1 tablespoon of oyster sauce, 1 tablespoon of sugar to enhance the flavor, and 1 tablespoon of salt to taste (taste first and add more if needed).
    Stir-fry pickled green beans: Add chopped pickled green beans and stir-fry evenly. Add 1 tablespoon of light soy sauce, 1 tablespoon of oyster sauce, 1 tablespoon of sugar to enhance the flavor, and 1 tablespoon of salt to taste (taste first and add more if needed). Stir-fry pickled green beans: Add chopped pickled green beans and stir-fry evenly. Add 1 tablespoon of light soy sauce, 1 tablespoon of oyster sauce, 1 tablespoon of sugar to enhance the flavor, and 1 tablespoon of salt to taste (taste first and add more if needed). Stir-fry pickled green beans: Add chopped pickled green beans and stir-fry evenly. Add 1 tablespoon of light soy sauce, 1 tablespoon of oyster sauce, 1 tablespoon of sugar to enhance the flavor, and 1 tablespoon of salt to taste (taste first and add more if needed). Stir-fry pickled green beans: Add chopped pickled green beans and stir-fry evenly. Add 1 tablespoon of light soy sauce, 1 tablespoon of oyster sauce, 1 tablespoon of sugar to enhance the flavor, and 1 tablespoon of salt to taste (taste first and add more if needed).
  9. Finishing: Finally, add the garlic leaves and stir-fry evenly. Then it's ready to be served!
    Finishing: Finally, add the garlic leaves and stir-fry evenly. Then it's ready to be served! Finishing: Finally, add the garlic leaves and stir-fry evenly. Then it's ready to be served!
Languages
Gebratene eingelegte grüne Bohnen mit Hackfleisch - Deutsch (German) version
Stir-fried pickled green beans with minced meat - English version
Judías verdes encurtidas salteadas con carne picada - Español (Spanish) version
Haricots verts marinés sautés avec de la viande hachée - Français (French) version
Tumis buncis acar dengan daging cincang - Bahasa Indonesia (Indonesian) version
fagiolini sottaceto saltati in padella con carne macinata - Italiana (Italian) version
ひき肉とインゲンの漬物の炒め物 - 日本語 (Japanese) version
다진 고기를 넣고 볶은 절인 풋콩 - 한국인 (Korean) version
ถั่วฝักยาวดองผัดเนื้อสับ - แบบไทย (Thai) version
酸豆角炒肉沫 - 香港繁體中文 (Traditional Chinese - Hong Kong) version