Sichuan Dry Fried Green Beans (干煸四季豆)
Sichuan dry fried green beans feature blistered green beans tossed with a savory aromatic sauce, making this dish too good to pass up! It’s an addictive side dish and substantial enough to serve as a main. {Vegan Adaptable, Gluten Free Adaptable}To make this dish Vegan or vegetarian, follow footnote 1.To make the dish gluten free, replace Shaoxing wine with dry sherry or rice wine. Replace soy sauce with tamari.
Servings: 2 to 4
Ingredients
- 1 lb (450 g) green beans , tough ends removed
- 2 tablespoons peanut oil (or vegetable oil)
- 4 oz (115 grams) ground pork (Optional but highly recommended) (*Footnote 1)
- 2 tablespoons Sichuan pickled mustard greens (Sui Mi Ya Cai) (*Footnote 2) (Optional)
- 1/4 teaspoon ground Sichuan peppercorn
- 3 dried chili peppers (*Footnote 3)
- 3 cloves garlic , minced
- 1 teaspoon minced ginger
- 2 tablespoons Shaoxing wine (or dry sherry)
- 1 tablespoon light soy sauce (or soy sauce)
- 1 teaspoon sugar
- Salt to taste
Instructions
- Pat the green beans dry with paper towels to prevent them from splattering.
- Heat 2 tablespoons vegetable oil in a large nonstick skillet over medium-high heat until hot. Add the green beans and a pinch of salt. Stir to coat well with oil. Spread the beans to prevent them from overlapping, as much as possible. Flip every 15 seconds or so. Cook and stir until some of the surface is brown and withered, and the green beans just start to turn soft, 6 to 8 minutes. If you prefer a softer texture, wait until most of the surfaces have charred, 10 to 12 minutes. Turn to medium heat if the pan starts to smoke too much. Transfer the green beans to a plate and set aside.
- Add the remaining 1 tablespoon oil, ground pork, pickled mustard greens, and the ground Sichuan peppercorns. Cook and chop the pork to separate it into small pieces, while mixing with the rest of the ingredients.
- When the surface of the pork has cooked, add the dried chili pepper, garlic, and ginger. Stir a few seconds to release the fragrance. Add back the green beans. Swirl in the Shaoxing wine, light soy sauce, and sugar. Cook and stir until the sauce is mostly absorbed, about 1 to 2 minutes.
- Turn to low heat and carefully taste a green bean with some pork. Adjust seasoning by adding more salt, if needed. Transfer everything to a plate. Serve hot as a side dish or one of the main dishes of a multi-course meal.
Notes
- The purpose of ground pork is to add flavor and texture. It helps a lot, especially when you don’t use the Sui Mi Ya Cai (pickled mustard). You can also use ground chicken or ground beef instead of pork.
If you choose to skip the ground meat, I highly recommend adding Sichuan pickled mustard greens to enhance the flavor. If you do not have Sichuan pickled mustard greens, adding a bit of chicken bouillon, or 2 tablespoons of fermented black beans, or 1 tablespoon of fermented chili bean paste (Doubanjiang) will help develop the flavor too. - Sichuan pickled mustard greens add savory and sweetness to the dish, making it extra rich. If you do not have pickled mustard greens, 2 tablespoons of fermented black beans, or 1 tablespoon of fermented chili bean paste (Doubanjiang) will work great, too.
- The dried chili peppers add a fragrance and smokiness to the dish but not much in terms of heat. If you want the dish to be a bit spicy, break apart the chili peppers before adding them.
Nutrition
Serving: 1serving, Calories: 159kcal, Carbohydrates: 14g, Protein: 9.9g, Fat: 7.9g, Saturated Fat: 1.5g, Cholesterol: 21mg, Sodium: 314mg, Potassium: 380mg, Fiber: 4g, Sugar: 4.7g, Calcium: 49mg, Iron: 2mg