Yunnan-Style Crispy Red Beans With Mint (酥红豆和薄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"
- Ready In:
- 15mins
- Ingredients:
- 5
- Serves:
-
4
ingredients
- 1 (14 ounce) can red beans
- 2 ounces fresh mint leaves
- 1⁄2 cup flour
- 2 teaspoons salt
- 5 -6 tablespoons oil (for frying)
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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
