Name: Sichuan Dry-Fried Green Beans
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Cuisine: Chinese
Ingredients: 350 g Green Beans, trimmed and thoroughly dried; 1 tbsp Doubanjiang, finely chopped if coarse; 3 clove Garlic, thinly sliced; 1 inch Ginger, peeled and finely minced; ½ tsp Sichuan Peppercorns, lightly crushed; 1 tsp Soy Sauce, light soy sauce; ½ tsp Sugar, for balance; 2½ tbsp Neutral Oil, divided; ¼ tsp Salt, adjust to taste

30 mintotal

Prep 15 min · Cook 15 min

Serves: 2
Difficulty: Medium
Spice: Spicy

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Ingredients

350 gGreen Beanstrimmed and thoroughly dried
1 tbspDoubanjiangfinely chopped if coarse
3 cloveGarlicthinly sliced
1 inchGingerpeeled and finely minced
½ tspSichuan Peppercornslightly crushed
1 tspSoy Saucelight soy sauce
½ tspSugarfor balance
2½ tbspNeutral Oildivided
¼ tspSaltadjust to taste

Quantities are for 2 servings.

You'll need: Stovetop.

No inactive time is required; dry the beans well before frying because surface moisture makes them steam instead of blister.

Method

Heat 2 tablespoons of the neutral oil in a wide wok or frying pan over medium-high heat. Add the green beans in a single loose layer.
Cook the beans for 7 to 9 minutes, turning every minute, until their skins blister and wrinkle and the centres are tender. Transfer to a plate.
7–9 min
Reduce the heat to medium. Add the remaining oil, garlic, ginger and Sichuan peppercorns; stir-fry for 30 seconds until fragrant.
30 sec
Add the doubanjiang and cook for 45 seconds, stirring continuously. Add the soy sauce and sugar and stir to combine.
45 sec
Return the green beans to the pan and toss for 1 to 2 minutes until evenly seasoned and hot. Taste before adding the salt because doubanjiang and soy sauce are already salty.
1–2 min

How to tell it's done

The bean skins should be blistered and wrinkled, while the centres remain tender with a slight bite rather than soft or soggy.

Getting it right

Tip

Dry the beans completely before frying. Surface moisture makes them steam and can cause hot oil to spit.

What to serve it with

Serve immediately with steamed rice and a mild tofu or egg dish to balance the heat.

Common mistakes

The green beans steam instead of blistering.: Dry them well and cook in a hot pan with enough space for moisture to escape. Crowding the wok leaves the beans limp before they brown.

Substitutions

Green Beans — Use fresh, firm green beans of similar thickness so they blister and become tender at the same rate.

Storing and reheating

Refrigerate dry-fried green beans in a covered container for up to 3 days. Reheat in a hot skillet to revive the wrinkled edges; freezing is not recommended because the beans soften.

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