Yunnan Style Crispy Red Beans With Mint éçºèåŒè è Recipes
YUNNAN-STYLE CRISPY RED BEANS WITH MINT (é...¥çº¢è±†å'Œè-„è'·)
I picked up this recipe while living in the southern Chinese province of Yunnan. (I actually adapted it from a local Chinese blog* while living there.) It's a traditional dish of the region, and very popular in local restaurants in the city of Kunming. It's fairly easy to make, and a great addition to any meal! If you have access to freshly cooked red beans (as I did in the markets in China), that's great! Otherwise, use canned red beans, or red kidney beans if you can't find anything else. http://www.gokunming.com/en/blog/item/774/recipe_yunnanstyle_crispy_red_beans
Provided by shh8686
Categories Beans
Time 15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Roughly chop the mint, discarding the rough end of the stems, but including the stems attached to the leaves.
- Wash the canned red beans in a strainer to get rid of any fluid from the can.
- Place the flour in a bowl and gently add the beans a few spoonfuls at a time.
- Work the beans around in the flour with chopsticks until they are all white and well-coated with flour. (If they seem gooey, you didn't rinse the beans well enough--start again with fresh beans.).
- Carefully transfer the beans to a plate with chopsticks or a slotted spoon, trying not to take over too much excess flour.
- Heat 4-5 tablespoons oil in a wok, then add in the beans.
- Fry for 3-4 minutes, stirring occasionally, but not too vigorously.
- Remove the beans to a separate plate, leaving the excess oil in the wok.
- Add another tablespoon or so oil, and once hot, add in the mint.
- Fry for about 30 seconds, then add the beans back in, followed by the salt.
- Stir through until well-mixed, then transfer to a plate and serve.
Nutrition Facts : Calories 343.2, Fat 17.8, SaturatedFat 2.3, Sodium 1168.5, Carbohydrate 36.7, Fiber 7.9, Sugar 0.4, Protein 10.8
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