Recipes › Szechuan Dry-Fried Green Beans
Szechuan Dry-Fried Green Beans
Wrinkled, slightly blistered green beans stir-fried with garlic, ginger, and Szechuan peppercorns until they're intensely savory and addictive. The dry-frying technique is key — the beans cook without added liquid, concentrating their flavor and creating a satisfying chewy-tender texture.
Ingredients
- 18 oz green beans, trimmed and dried thoroughly
- 3 tbsp vegetable oil
- 4 cloves garlic, minced
- ½ oz fresh ginger, finely grated
- 4 dried red chiliesuse fewer for milder heat
- 1 tsp Szechuan peppercorns, lightly toasted and crushedomit if unavailable
- 2 tbsp soy sauce
- 1 tsp sesame oil
Contains: cereals gluten, sesame, soya.
Method
- Make sure the green beans are completely dry — water will cause the oil to splatter dangerously. Heat the vegetable oil in a wok over high heat until smoking.About 2 min
- Add the beans and cook, tossing constantly, for 6-8 minutes until wrinkled and blistered all over.About 8 min
- Push beans to the side. Add the dried chilies and Szechuan peppercorns, stir 30 seconds. Add garlic and ginger, stir 30 more seconds.About 1 min
- Add soy sauce and toss everything together for 1 minute. Remove from heat and drizzle with sesame oil. Serve with rice.About 1 min
Tips
- Dry the beans extremely well before cooking — any moisture will cause painful splattering.
- High heat the whole way through — low heat produces soggy beans, not crispy ones.
Ring the changes
- Add ground pork or crumbled tofu after the garlic and ginger for a more substantial dish.
- A tablespoon of black bean sauce adds incredible depth.
Keeping it
Best eaten fresh. Keeps for 1-2 days but the beans soften.
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