Sichuan Dry-Fried Green Beans

Blistered, wrinkled green beans wok-fried with Sichuan preserved vegetable, garlic and dried chillies.

TIME BREAKDOWN
Prep: 15 min
Cook: 15 min
Total: 30 minutes
Vegetarian
✅
Nuts
❌
Serves
4 people (as a side)
Difficulty
Easy

Ingredients

  • 400g green beans, trimmed and dried thoroughly
  • 150ml vegetable oil
  • 2 tbsp Sichuan preserved vegetable (ya cai), rinsed and drained
  • 4 cloves garlic, finely chopped
  • 2cm piece fresh ginger, finely chopped
  • 6 dried Chinese red chillies, snipped in half, seeds shaken out
  • 1 tsp Sichuan peppercorns
  • 1 tbsp light soy sauce
  • 1 tsp caster sugar
  • 1 tsp toasted sesame oil

Method

  1. Make sure the beans are completely dry, as any water will make the oil spit. Heat the oil in a wok over a medium-high heat to about 170°C.

  2. Add the beans in 2 batches and fry for 4 to 5 minutes, turning, until the skins are wrinkled and blistered and the beans are tender. Lift out and drain on kitchen paper.

  3. Pour off all but 1 tbsp of the oil from the wok. Add the dried chillies and Sichuan peppercorns and stir for 20 seconds over a medium heat until fragrant.

  4. Add the preserved vegetable, garlic and ginger and stir for 30 seconds.

  5. Return the beans with the soy sauce and sugar and toss over a high heat for 1 minute.

  6. Drizzle with sesame oil and serve at once.