Chinese · Free
Sichuan Dry-Fried Green Beans
Blistered, wrinkled green beans tossed with savory pork, garlic, and preserved vegetables in a punchy umami-packed stir-fry.
****+
Prep 15 min · Cook 15 min
Method
Wash the green beans and dry them thoroughly with a towel; any surface water will cause dangerous spattering and prevent proper blistering.
Heat 2 tablespoons of the oil in a wok or skillet over medium-high heat until shimmering. Add the green beans in a single layer and let them cook, stirring only occasionally, for 6 to 8 minutes.
Continue cooking until the beans are wrinkled, blistered, and slightly charred in spots but still have a little bite; this dry-frying concentrates their flavor.
Remove the beans to a plate and set them aside.
Add the last 1 tablespoon oil to the pan, then the ground pork, and stir-fry for 3 minutes, breaking it up, until browned and a little crisp.
Add the garlic, ginger, preserved vegetable, and optional chili flakes and stir for 30 to 45 seconds until very fragrant.
Pour in the Shaoxing wine and let it sizzle for a few seconds, then add the soy sauce, sugar, and white pepper.
Return the green beans to the pan and toss everything together over high heat for 1 to 2 minutes until the beans are coated and heated through.
Drizzle with the sesame oil, give one final toss, and serve hot as a side or over rice.
Chef's tips
- Dry the beans completely before frying so they blister instead of steaming and spattering.
- Ya cai, Sichuan preserved mustard greens, adds a signature savory depth, but any pickled mustard green works.
- Keep the beans mostly still while they blister; too much stirring keeps them from charring.
Cooking times vary by equipment -- cook to temperature and to taste.
