Dry-Fried Green Beans (Sichuan Style)
A classic Sichuan home-style dish, the beans are dry-fried until blistered and tender, then tossed with chilies and Sichuan peppercorns for a numbing-spicy flavor.
Ingredients
10 items- Green beans 500 g
- Dried red chilies 10
- Sichuan peppercorns 1 tsp
- Garlic 3 cloves
- Ginger 1 small piece
- Vegetable oil 2 tbsp
- Light soy sauce 1 tbsp
- Salt 1/2 tsp
- Sugar 1/2 tsp
- Chinkiang vinegar (optional) a dash
Nutrition
Steps （6 steps）
Trim the green beans, remove strings, wash and drain. Cut into 5 cm lengths. Heat a wok over medium heat (no oil), add beans and dry-fry over medium-low heat for 5-8 minutes until blistered and tender. Remove and set aside.
Add 2 tbsp oil to the wok, heat over low flame. Add Sichuan peppercorns and dried chili sections, stir-fry for about 1 minute until fragrant.
Add minced garlic and ginger, continue stir-frying over low heat for about 30 seconds until garlic turns golden and aromatic.
Turn the heat to high, add the pre-cooked beans back to the wok. Stir-fry quickly for about 1 minute to combine.
Add 1 tbsp light soy sauce, 1/2 tsp salt, and 1/2 tsp sugar. Continue stir-frying over high heat for about 1 minute until the seasoning evenly coats the beans.
Stir-fry until the beans are slightly charred on the edges. Drizzle a little Chinkiang vinegar if desired, toss and serve immediately.
Tips
Do not add water during dry-frying; use medium-low heat to slowly evaporate moisture. If the beans are older, you can add a splash of water after initial dry-frying, cover to steam, then reduce, but the texture may be less desirable. Ensure beans are fully cooked to avoid toxicity.
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