Yunnan-Style Crispy Red Beans With Mint (酥红豆和薄è'·)

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READY IN: 15mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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