400 grams (0.88 lb) green beans
25 grams (5/6 oz) red chili previously soaked in water
500 grams (1 cup) salad oil (only 1/10 to be consumed)
50 grams (2 1/3 tbsp) soy sauce
10 grams (2 tsp) sugar
1 gram (1/4 tsp) MSG
2 grams (1 15/oz) finely cut scallions
2 grams (1/15 oz) chopped ginger
15 grams (1 tbsp) vinegar
10 grams (2 tsp) sesame oil
5 grams (1 tsp) cooking wine
25 grams (1 1/2 tbsp) spicy bean paste
50 grams (3 tbsp) water
20 grams(1 tbsp) mixture of cornstarch and water
1. Cut each of the green beans into two sections and the soaked
red chili into sections about 1 cm (0.4 inch) long.
2. Heat the oil in the wok 110-135ºC (230-275 ºF). Stir-fry the
green beans for 2 to 3 minutes and take out.
3. Keep 25 g (1 2/3 tbsp) of oil in the wok to fry the scallions
and ginger until they give off a strong aroma. Add the green beans,
stir several times, put in the spicy bean paste, vinegar, red
chili, sugar, soy sauce and water and simmer for 10 minutes. When
the soup turns red, turn the fire up strong so as to boil off some
of the liquid. Add the mixture of cornstarch and water to thicken
the soup, sprinkle the sesame oil and put in a serving plate.
Features: The taste of the ingredients is fully
absorbed into the beans.
Taste: Sour, spicy, salty and delicious.