Level up your sichuan green beans with this delicious asian side dish recipe.
25 minutes, 4 side servings
| 1 pound | Fresh green beans, stems removed |
| ½ pound | Bacon |
| 2-4 leaves | Kale |
| 2 tsp | Oyster Sauce |
| 1 Tbsp | Soy sauce |
| 2 Tbsp | Cooking Sherry |
| 1 tsp | Sugar |
| 1 clove | Garlic, chopped |
| 2 tsp | Fresh ginger, minced |
| 2 tsp | Chili-garlic paste, or to taste |
| 1 pinch | Salt, to taste |
| 1. Combine Cooking Sherry (2 Tbsp), Soy sauce (1 Tbsp), and Sugar (1 tsp) in a bowl. Stir to mostly dissolve the sugar, then set aside. |
| 2. Tear Kale (2-4 leaves) into small pieces. Toss in a bowl with Oyster Sauce (2 tsp) and a dash of Salt (1 pinch), then set aside. |
| 3. Chop Bacon (½ pound) strips into 1/2 inch pieces, then set aside. |
| 4. In a large pan or wok, add 1 Tbsp of oil and dry fry Fresh green beans (1 pound) on high heat, turning frequently, for 10-15 minutes. |
| 5. Remove the beans from the pan. |
| 6. Add Bacon (½ pound) and Kale (2-4 leaves) to the pan. Cook until the bacon is crispy. |
| 7. Drain the bacon fat from the pan. |
| 8. Add Garlic (1 clove), Fresh ginger (2 tsp), and Chili-garlic paste (2 tsp, or to taste) to the pan, then stir to combine. © FirstPageRecipes.com |
| 9. Re-stir the bowl of Cooking Sherry, Soy sauce, and Sugar mixture. |
| 10. Add the Cooking Sherry, Soy sauce, and Sugar mixture and the beans to the pan. |
| 11. Combine the mixture to reheat the beans. |
| 12. Serve. |
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