Heat 1-1/2 tsp. oil in nonstick wok on medium-high heat. Add beans; stir-fry 1 min. Add water; cover. Cook 5 min. or until beans are crisp-tender. Remove lid; stir-fry 1 min. or until liquid is cooked off and beans are lightly browned. Remove from wok.
Heat remaining oil in wok on medium heat. Add bacon, shrimp, preserved vegetables and ginger; stir-fry 30 sec. or until fragrant. Add dressing and beans; stir-fry 1 min. or until heated through.
Kraft Kitchen Tips!
Dry Fried Green Beans is one of the most famous Sichuan-style green bean recipes. This same cooking method can also be used to prepare fresh bamboo shoots. For a change of pace, this flavourful dish can also be served chilled.
Serve with hot steamed rice. Or, serve with congee as part of a breakfast.
Calories From Fat
% Daily Value
Fat 11 g
Saturated fat 1.5 g
Cholesterol 10 mg
Sodium 330 mg
Carbohydrate 10 g
Fibre 3 g
Sugars 5 g
Protein 5 g
Makes 4 servings, 1 cup (250 mL) each.
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.