Dry fried green beans(乾煸四季豆) is a popular and simple Sichuan dish. It is commonly served as a side dish, but it also works as a main dish with rice.

Dry frying(乾煸) is a cooking method which generally uses a small amount of oil in a dry pan. The main ingredient is cooked dry before combining the rest of the ingredients and adding sauce, creating a more firm texture. Broiling produces similar results without needing oil. It is important to spread out the green beans so they cook evenly.

Many variations of dry fried green beans possible. Most commonly, a small amount of pork is added for flavor. In this recipe, shiitake is used for umami. Yibin pickled mustard(宜賓芽菜) is commonly used. Fermented black soybeans(豆豉) or fermented broad bean sauce(豆瓣醬) can also be used.

Serve dry fried green beans with rice as a main or serve as a side dish.

Recipe

Ingredients

• 1 lb green bean(四季豆), trimmed
• 2 – 4 dried chili(辣子) (break into pieces for more spice)
• 1 tsp sichuan peppercorn(花椒) (substitute sichuan peppercorn powder)
• 1 clove garlic, minced
• 1 tsp ginger, minced
• 4 fresh shiitake or rehydrated dried shiitake(香菇), minced
• ½ tsp salt
• 2 tbsp cooking rice wine(料酒)
• 1 tbsp soy sauce(生抽) or ½ tsp salt
• 2 tsp rice vinegar(香醋) (optional)

Directions

• dry sauté or broil green beans, chili until dry and lightly browned, 5 to 15 minutes
• set aside
• toast sichuan peppercorn
• add garlic, ginger, shiitake
• add salt, rice cooking wine
• simmer, stirring, 2 to 5 minutes
• mix in green bean, chili, soy sauce, vinegar
• serve