乾扁四季豆 Szechuan Dry-Fried green Beans

每次回台灣，去餐廳吃飯，
像我這樣的“飯桶”，
一定要點一盤乾扁四季豆！
這是最下飯的菜餚呀～～～ ○(*￣︶￣*)○
啊想著想著，我口水又流下來了…….. ^ ^

Szechuan dry-fried green beans is the BEST way to have green beans!
Usually, you get a side of green beans along with the comfort food you ordered at the restaurant. You know, with the sodium and grease of your main dish, you need some veggies to make you feel less guilty.
But boiled green beans are so bland……
Why settle for boring food when you can make it more appetizing?

乾扁四季豆有很多的做法，
但我要介紹的是

最簡單的懶人作法！v(^-^)v

要跟餐廳作法一模一樣實在是太麻煩了…….
就是要肚子餓時，15分鐘就能解饞！ (￣y▽￣)
就是要肚子餓時，15分鐘就能解饞！
我把食譜調整成，在美國各地（不管華人多不多的地區）都可以買到的材料。
對，就是一次在Walmart這種標準美國超市就能買齊，不需要去華人超市之類的。
而且我的簡單做法，就算不會做飯的人，也可以很容易上手呦！

No need to go to Panda Express or “something something” Wok,
you can enjoy having authentic Chinese food at home!

There are a lot of different ways to make dry-fried green beans, but my recipe is probably one of the easiest you will ever find.
Most of the time when you have this dish at Panda or PF Chang, there is chicken or ground pork in this dish.
However, to keep this recipe simple, my recipe is a vegetarian/vegan, and I’m leaving the meat option to you.

材料 Ingredients

1 袋bag 四季豆Green beans
4-5 瓣cloves 大蒜Garlic (其實越多越好吃 Feel free to use more garlic. It’ll taste even better.)
3 片slices 薑Ginger
1/4 杯cup 醬油Soy sauce
1/4 杯cup 水Water
1/2 匙tbp 老乾媽Chili sauce (喜歡吃辣的可以多加一點 Put 1tbp or more if you like your food spicy.)
1 茶匙tsp 麻油Sesame oil

做法 Instruction

將豆子洗乾淨、用手掰成小段。
Wash the beans clean and break them into small pieces with your hand. It should be around the same length as your pinkie.

把薑和大蒜切碎。
Mince the garlic and ginger.

放一點油在鍋子裡，熱鍋。鍋熱了以後，放入大蒜和薑爆香。
Put some oil (vegetable oil) in the pot or frying pan, and heat it up. When the oil is heated, add in the garlic and ginger. Stir until you can smell the aroma of the half-fried ginger and garlic.

加入豆子，翻炒一陣，轉中火，蓋上蓋子兩分鐘。
Add in the green beans, stir a little bit, turn down the heat to around medium or 5ish, and put the lid on for 2 minutes.
揭開，繼續翻炒一下。然後加入水和醬油，蓋回鍋蓋悶大約五分鐘。
Remove the lid, stir evenly, and add in the water and soy sauce. Mix a little, and put the lid back on for around 5 minutes.

加入老乾媽和糖，攪拌均勻。蓋回蓋子，偶爾揭開來攪拌一下，避免鍋底燒焦。
(如果豆子看起來還沒很熟，鍋子卻快要燒乾，可以加一點水。小心別燒焦了。）
Add in the chili sauce and sugar, and mix them well. Put the lid back on, but stir from time to time to avoid the beans at the bottom from burning.
(During this process, if you notice the sauce is running low, but the beans are far from being cooked thoroughly, ADD SOME MORE WATER. Just don’t burn the dish.)

當看到汁快見底時，就可以把火轉大，讓它收汁。就是那種水分蒸發到湯汁變稠的樣子。
When you see the sauce is almost gone and the beans are becoming a little wrinkly, it’s almost ready.
Remove the lid, turn the heat up again to allow the water to evaporate faster, leaving a thicker sauce at the bottom of the pot.

加入麻油，攪拌均勻，熄火，裝盤！
Add in the sesame oil, turn the stove off, and dish up!

Check out my other EASY Chinese recipes!

SHRIMP SCRAMBLED EGGS 
BEST SUMMER DISH – MARINATED CUCUMBERS
CHINESE RIBS & RADISH SOUP
HEALTHY STEAMED FISH FILLETS