food
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Ingredients of the week: Mushrooms,Cranberries, Brassica, Beetroot, Potatoes, Cabbage, Carrots, Nutritional Yeast, Miso, Buckwheat
Cuisine of the month:
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One of my favourite green bean dishes is 干煸四季豆 or fried green beans and sounds similar to what you've stepped out. I think the dish shallow fries in oil to get the crispy texture rather than roasting, but it also uses a shit ton of minced garlic. Can be made veg if you leave out the lard/pork mince.
nah this probably tastes better but roasting them like this is a lot easier and simpler. Also get more brown and black on those bad boys
Same dish no? Chef Wang doesn't add lard separately because the wuhuarou pork belly has enough fat already. I'm not a chef so may have misunderstood some parts so appreciate your insight! I'll probably switch to roasting at home myself cos when I wok fry it sets off all the fire alarms in my apartment.
Also love chef Wang such a down to earth guy
I wouldn't say it's the same dish since that's all fried and seasoned with what looks like chilies and szechuan peppercorns (idk exactly i don't speak mandarin or Cantonese) so the flavor will be really different. I haven't fried green beans in a wok powered by a jet engine but i imagine the texture would be more crisp as well? But idk
But i mean the way I do it is good it's just seasoned more simply and roasted. I guess you could season the beans the same as in the video and still roast them though and it'd be pretty good
Edit: oh if you meant it's the same dish as what you mentioned originally, yeah, I googled the phrase you used and that video with chef Wang was what came up lol I meant that that probably tastes better than how I roast them but seems like more effort