Dry-Fried Green Beans
Dry-fried green beans is a common Sichuan cuisine. Its main ingredients are green beans, minced meat, and seasoning such as chili and garlic. It is easy to make and has a delicious, spicy and fragrant taste, making it a very satisfying dish.
Servings: 4 yield(s)
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Ingredients
  • 1 lb (453g) green beans
  • 1/2 lb (226g) ground pork
  • 3 tbsp (39g) vegetable oil (divided)
  • 5 cloves of garlic (minced)
  • 1 tsp (2g) ginger (minced)
  • 5 dried red chili peppers (broken into small pieces)
  • 3 tbsp (45g) Sichuan pickled mustard greens (Sui Mi Ya Cai)
    • Sauce:
  • 1 tbsp (16g) soy sauce
  • 1 tsp (5g) Shaoxing wine (or dry sherry)
  • 1 tsp (4g) sugar
  • 1/2 tsp (3g) salt
  • 1/4 tsp (0.6g) ground Sichuan pepper
Instructions
  1. Combine the sauce ingredients in a small bowl and mix well. Set aside.
  2. Dry the green beans thoroughly before cooking to prevent oil splatter. Trim off the ends and cut them into approximately 2-inch (5cm) pieces.
  3. Heat a wok over medium-high heat and add the 2 tablespoons (26g) vegetable oil. Swirl the oil to coat the bottom of the pan.
  4. Stir-fry the green beans in the wok for 5 to 6 minutes until they develop a slightly wrinkled texture. Transfer the green beans to a plate and set aside.
  5. Add the 1 tablespoon (13g) vegetable oil, chilies, minced garlic, Sichuan pickled mustard greens and ginger to the skillet and stir-fry for 30 seconds until fragrant. Add the ground pork to the skillet and stir-fry until browned.
  6. Add the green beans back to the wok and pour the sauce over them. Cook and stir for about 1 to 2 minutes, or until the sauce is mostly absorbed.
  7. Remove the wok from the heat and transfer the dry-fried green beans to a serving dish.
Recipe Notes

You can adjust the amount of red chili peppers or omit them entirely to suit your preference for spiciness.