{"id":3955,"date":"2012-02-19T12:36:25","date_gmt":"2012-02-19T12:36:25","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=3955"},"modified":"2012-02-19T12:38:40","modified_gmt":"2012-02-19T12:38:40","slug":"gruene-bohnen-gebraten-chao-siji-dou","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/02\/19\/gruene-bohnen-gebraten-chao-siji-dou\/","title":{"rendered":"Gruene Bohnen gebraten (Chao siji dou)"},"content":{"rendered":"<p><strong>Zutaten<\/strong><br \/>\n500 g gr\u00fcne Bohnen<br \/>\n2 Knoblauchzehen<br \/>\n1 St\u00fcck Ingwer oder 2 getrocknete Chilies<br \/>\n2 EL \u00d6l zum Braten<br \/>\n2 EL Sojaso\u00dfe<br \/>\n2 EL Reiswein<\/p>\n<p><strong>Zubereitung<\/strong><br \/>\nBohnen waschen und in mundgerechte Abschnitte schneiden. Knoblauch und Ingwer bzw. Chilies fein hacken. \u00d6l erhitzen, Knoblauch und Ingwer oder Chilies braten, die Bohnen zugeben und kurz anbraten, nach 2 Minuten etwas Wasser dar\u00fcbersprenkeln, damit die Bohnen sch\u00f6n gr\u00fcn bleiben, weiter braten, bis sie gar aber noch knackig sind. Sojaso\u00dfe und Reiswein drangeben, auf einem Teller anrichten.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Zutaten 500 g gr\u00fcne Bohnen 2 Knoblauchzehen 1 St\u00fcck Ingwer oder 2 getrocknete Chilies 2 EL \u00d6l zum Braten 2 EL Sojaso\u00dfe 2 EL Reiswein Zubereitung Bohnen waschen und in mundgerechte Abschnitte schneiden. Knoblauch und Ingwer bzw. Chilies fein hacken. \u00d6l erhitzen, Knoblauch und Ingwer oder Chilies braten, die Bohnen zugeben und kurz anbraten, nach &hellip; <\/p>\n<p><a class=\"more-link btn\" href=\"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/02\/19\/gruene-bohnen-gebraten-chao-siji-dou\/\">Weiterlesen<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_crdt_document":"","jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[5,18],"tags":[229],"class_list":["post-3955","post","type-post","status-publish","format-standard","hentry","category-asiatisch","category-gemuse","tag-grune-bohnen","item-wrap"],"yoast_head":"<!-- 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Oktober 2012","format":false,"excerpt":"Zutaten 250 g H\u00fchnerfleisch(Brust) 50 g Erdn\u00fcsse 3 Fr\u00fchlingszwiebeln 5 feine Scheiben Ingwer 2 Knoblauchzehen 10 K\u00f6rner Sichuanpfeffer 2 getrocknete Chilies \u00d6l zum Braten Zum Marinieren: 1 Eiwei\u00df 1 Priese Salz 2 EL Sojaso\u00dfe So\u00dfe: 3 EL Sojaso\u00dfe 1\/3 Tasse H\u00fchnerbr\u00fche 1 TL St\u00e4rke 1 TL Zucker 2 EL Essig\u2026","rel":"","context":"In &quot;Asiatisch&quot;","block_context":{"text":"Asiatisch","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/asiatisch\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":3453,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/01\/06\/fischduft-rindfleisch-yuxiang-niurou\/","url_meta":{"origin":3955,"position":2},"title":"Fischduft-Rindfleisch (Yuxiang niurou)","author":"Steffen","date":"6. 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Oktober 2012","format":false,"excerpt":"Zutaten 750 g H\u00fchnerfl\u00fcgel \u00d6l zum Fritieren 3-4 Sternanis 3 Fr\u00fchlingszwiebeln 1 St\u00fcck Ingwer 2 Knoblauchzehen So\u00dfe: 4 EL Sojaso\u00dfe 2 EL Reiswein 2 EL brauner Zucker 300 ml Br\u00fche 1 TL St\u00e4rke Sesam\u00f6l Zubereitung Die H\u00fchnerfl\u00fcgel an den Gelenken auseinanderschneiden, das vorderste Glied wegschmeissen - da ist nichts dran.\u2026","rel":"","context":"In &quot;Asiatisch&quot;","block_context":{"text":"Asiatisch","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/asiatisch\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":4221,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/04\/12\/gelbfisch-sussauer-tangcu-huangyu\/","url_meta":{"origin":3955,"position":4},"title":"Gelbfisch s\u00fc\u00dfsauer (Tangcu huangyu)","author":"Steffen","date":"12. April 2012","format":false,"excerpt":"Zutaten 1 Gelbfisch (Pseudosciaena polyactis) ca. 1 kg 2 EL Sojaso\u00dfe 2 EL Reiswein 4 EL Essig 3 EL Zucker 1 St\u00fcck Ingwer 2 Fr\u00fchlingszwiebeln 1 TL St\u00e4rke mit etwas Wasser anger\u00fchrt Zubereitung Den Fisch s\u00e4ubern, auf beiden Seiten \u00fcber Kreuz leicht einschneiden und mit einer Mischung aus Sojaso\u00dfe und\u2026","rel":"","context":"In &quot;Asiatisch&quot;","block_context":{"text":"Asiatisch","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/asiatisch\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":3438,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/01\/03\/fisch-rotgeschmort-hongshao-yu\/","url_meta":{"origin":3955,"position":5},"title":"Fisch, rotgeschmort (Hongshao yu)","author":"Steffen","date":"3. Januar 2012","format":false,"excerpt":"Zutaten 500 g Fischfilet (z.B. 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