Dry-Fried Green Beans (Sichuan Style)
A classic Sichuan dish of blistered green beans with minced pork, dried chilies, and Sichuan peppercorns. Smoky, spicy, and utterly addictive.
Ingredients
11 items- Green beans 400 g
- Ground pork 100 g
- Dried red chilies 10
- Sichuan peppercorns 1 tsp
- Garlic 3 cloves
- Ginger 1 small piece
- Light soy sauce 1 tbsp
- Shaoxing wine 1 tbsp
- Salt 1/2 tsp
- Sugar 1 tsp
- Cooking oil as needed
Nutrition
Steps （5 steps）
Wash and trim green beans, cut into 5 cm pieces. Pat completely dry with paper towels to prevent oil splatter.
Add enough oil for deep-frying. Heat over high to 160°C (6/10 heat), then reduce to medium-low. Fry beans for 4–5 minutes until blistered and lightly charred. Drain on paper towels.
Pour off most oil, leaving a thin layer. Over low heat, fry ground pork until it changes color and releases fat. Add wine and soy sauce, cook briefly, and set aside.
Add a little more oil. Over low heat, fry Sichuan peppercorns, dried chilies, ginger, and garlic until fragrant and oil turns red.
Return beans and pork to wok. Increase heat to high and stir-fry quickly. Season with salt and sugar. Toss for about 30 seconds until well combined. Serve immediately.
Tips
Always dry beans thoroughly to avoid oil splatter. Fry over medium-low heat for the perfect blistered texture. Final high-heat stir-fry locks in the smoky wok hei.
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