Sichuan Dry-Fried Green Beans

This has been my long-time favorite dish to order at Chinese restaurants, and it’s surprisingly easy to recreate at home! The green beans are garlicky, tender-crisp, and wonderfully aromatic, perfect as a side dish or served over rice.

Traditionally the beans are fried in deep oil to get that withered exterior, but I prefer this healthier version; in this method you pre-blanch the beans before stir-frying, and they come out tender and blistered and just as delicious without all that oil.

TIPS:

• Be careful not to overcook the beans when you’re blanching them. You want them to be vibrant green and tender, but not soggy.
• The Sichuan preserved mustard greens (ya-cai) come in a packet (see photo above), sold in Asian grocery stores. They’re essentially hand-pickled mustard greens that have been layered with salt and spices and fermented for several months, and they add authentic flavor, deep umami, and salty funk to this dish. However, this can be difficult to find, so feel free to substitute fermented black beans instead, or simply leave it out! The green beans will be delicious regardless.

RECIPE VARIATIONS:

• Add minced mushrooms! I use about 3-4 fresh or re-hydrated shiitake mushrooms, chopped finely. Add them into the stir-fry along with the aromatics, making sure to allow the released liquid to evaporate before adding in the green beans.
• Add crumbled tofu or prepared TVP (textured vegetable protein) to turn this into a substantial main dish.

📖 Recipe

Sichuan Dry-Fried Green Beans (Vegan)

A healthier take on authentic Sichuan dry-fried green beans, perfect as a side dish or served over rice. The green beans are garlicky, tender-crisp, and flavorful, with a distinctive blistered exterior.  

• Author: Hannah
• Prep Time: 15
• Cook Time: 5
• Total Time: 20 minutes
• Yield: 4 1x
• Category: Side Dish
• Method: Cook
• Cuisine: Chinese

Ingredients

Scale 1x2x3x

• 1 lb (450g) green beans
• 3 scallions, white parts only, thinly sliced
• ¾ tsp whole Sichuan peppercorns
• 3 cloves garlic, minced
• 4–5 dried red chilies, de-seeded and cut in half
• 3 tbsp Sichuan preserved mustard greens, chopped finely, or 2 tbsp fermented black beans (optional)
• 1 tsp minced or grated fresh ginger
• 3 tbsp cooking oil
• 1 tsp sesame oil
• ½ tsp salt, plus more to taste

Instructions

• Rinse the beans, trim off the ends on both sides, and snap each in half. Bring a pot of salted water to a boil over high heat, and blanch beans until vibrant green and tender (about 3 minutes). Remove from pan and let drain, then pat dry to remove moisture.
• Mince and chop the scallions, garlic, and ginger, and de-seed the chillies. Heat 2-3 tablespoon oil in a wok or pan over high heat until shimmering, then toast the dried chilies and the Sichuan peppercorns until fragrant and darkened.
• Add scallions, garlic, and ginger, and stir-fry briefly, then add blanched beans and stir-fry for two more minutes. Remove from heat, stir in the sesame oil, and season with salt as needed. Transfer to a plate and serve hot.