Dry-Fried Green Beans (Sichuan Style)
Classic Sichuan dry-fried green beans with a charred, chewy texture and spicy, numbing flavor. The beans are blister-fried until wrinkled and tender, then tossed with dried chilies and Sichuan peppercorns for an irresistibly addictive dish.
Ingredients
10 items- green beans 400 g
- dried red chili peppers 10
- Sichuan peppercorns 1 tablespoon
- garlic 4 cloves
- ginger 1 small piece
- scallions 2
- light soy sauce 2 tablespoons
- salt 1/2 teaspoon
- sugar 1/2 teaspoon
- vegetable oil as needed
Nutrition
Steps （5 steps）
Trim the ends of the green beans and pull off the strings. Wash thoroughly, drain, and pat completely dry with paper towels to prevent oil splatter. Cut the beans diagonally into 5-6 cm lengths. Set aside.
Heat a wok over medium heat and add slightly more oil than usual (about 4 tablespoons). When the oil reaches about 180°C, add the green beans and stir-fry constantly over medium heat for about 5 minutes until the beans blister, wrinkle, and turn deep green with some golden spots. They should be tender but still firm. Use a slotted spoon to remove and drain the beans.
Keep about 1 tablespoon of oil in the wok and reduce the heat to low. Add the Sichuan peppercorns and dried chili pieces, and fry slowly until fragrant, about 30 seconds, being careful not to burn them (the chilies should darken and the peppercorns should become aromatic). Add the minced garlic and ginger and fry for another 15 seconds.
Return the drained green beans to the wok, increase the heat to high, and stir-fry quickly to combine. Add light soy sauce, salt, and sugar, and toss constantly for about 1 minute until the beans are evenly coated and the sauce is absorbed.
Add the chopped scallions, toss a few times until they soften slightly, then immediately turn off the heat. Transfer the dry-fried green beans to a serving plate and serve hot for the best texture.
Tips
1. Green beans must be thoroughly cooked to neutralize natural toxins; they are safe when the skin wrinkles and darkens. 2. Use moderately high oil temperature when frying the beans; avoid stirring too frequently to allow good blistering. 3. Fry aromatics over low heat to prevent burning, and finish with high heat for a vibrant flavor.
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