Four Season Beans

This Mexican chile pepper is called “Chilaca” when used fresh. In California the Poblano chile is often called Pasilla. Since most of these are bought and distributed from California this mislabeling often carries over into the supermarkets nationwide causing alot of confusion. This chile is very mild and is usually consumed in the dry form to make the famous Mexican ‘mole’ sauces.

Heat Scale
Submit Recipe

 

Ingredients:

7 oz beans
3.5 oz pork mince
2 tbsp cooking oil
1 tbsp Shaoxing rice wine
1 tbsp light soy sauce
1/2 tbsp oyster sauce
1 tsp sugar
.75 oz ginger
2 spring onion
2 cloves garlic
1 fresh red chile
7 dried red chile

Instructions:

Serves: 2

A popular Szechuan dish with beans stir fried with spicy seasoned pork. Note: this recipe results in a rather spicy dish, reduce the amount of dried chile used for a milder version.

Cut beans into approx. 6cm segments. Finely chop garlic, ginger, spring onion and dried chile. Thinly slice fresh chile.

Heat oil at medium high heat and fry garlic, ginger, spring onion and dried chile for 1 min. Add pork mince and fry for 3 min, breaking mince up into small pieces.

Add beans, rice wine, soy sauce, oyster sauce and sugar and stir to combine. Increase heat to high. Add in a splash of water and cover, cooking for 6 min.* Remove from heat and serve immediately with fresh chile.

* Shake pan every minute or so (without removing the lid) to ensure nothing sticks to pan.

From ichigoshortcake.com