Dry-Fried Green Beans is one of the most classic vegetable dishes in Sichuan cuisine. The beans are pan-fried until their skins are wrinkled and blistered, absorbing all the savory flavors of the minced meat and preserved vegetables. It’s so good that even veggie-haters will ask for a second bowl of rice.
🌴 Ingredients:
· 400g green beans (trimmed, strings removed, snapped into segments)
· 100g minced pork (fatty and lean is best)
· 1 tbsp preserved mustard greens (about 15g, the soul for aroma)
· 3-5 dried red chilies (cut into segments)
· A small pinch of Sichuan peppercorns
🌴 Aromatics:
· 3-4 cloves minced garlic
· A small piece of minced ginger
🌴 Seasonings:
· 1 tbsp light soy sauce (about 10ml)
· Salt, to taste
· A pinch of sugar (to enhance flavor)
· Cooking oil, as needed (for frying)
🌴 Instructions:
- Prepare the Green Beans
Wash the green beans, trim the ends, remove the strings, and snap into 5cm segments. Make sure they are completely dry before frying to avoid oil splattering. ⚠️ Note: Don’t skip removing the strings. I’ve tried it, and they were too tough to chew. - Dry-Fry the Green Beans
Heat a generous amount of oil in a pan. Add the green beans over medium heat. Stir-fry continuously until the skins are wrinkled and slightly charred. Remove and set aside. ⚠️ Note: Heat control is key. Don’t use high heat, or they will burn outside and stay raw inside. I’ve tried it, and they were completely ruined. - Stir-fry the Meat
Add a little oil to the pan, add the minced pork, and stir-fry over medium heat until it changes color and releases some oil. Add the dried chilies and Sichuan peppercorns, and stir-fry until fragrant. ⚠️ Note: Fry the meat until slightly dry for the best aroma. I’ve tried it undercooked, and it was too greasy. - Combine and Stir-fry
Add the minced garlic, ginger, and preserved mustard greens. Stir-fry over low heat until fragrant. Add the green beans, soy sauce, salt, and a pinch of sugar. Stir-fry over high heat to combine. ⚠️ Note: The preserved mustard greens are the soul of this dish. I’ve tried skipping them, and the flavor was just too flat. - Serve
Stir well and serve. Serve hot. The beans should be wrinkled, savory, and full of flavor. ⚠️ Note: Make sure the beans are fully cooked, as undercooked green beans can be toxic. I’ve tried rushing it, and it caused a stomachache.
💡 More Savory and Spicy Veggie Recipes:
If you enjoy these dry-fried green beans, you should also try my [Dry Pot Cauliflower] for another incredibly flavorful and crispy vegetable dish.
Want to explore more? Check out my full [Home-style Dishes] category!
💡 Tips:
The key to this dish is “wrinkled skin, savory flavor.” Dry the beans thoroughly and pan-fry over medium heat. Fry the meat until slightly dry. Don’t skip the preserved mustard greens. Make sure the beans are fully cooked, as they can be toxic if undercooked.
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