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.
- Prep Time: 15
- Cook Time: 5
- Total Time: 20 minutes
- Yield: 4 1x
- Category: Side Dish
- Method: Cook
- Cuisine: Chinese
Ingredients
Scale
- 1 lb (450g) green beans
- 3 scallions, white parts only, thinly sliced
- 3/4 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
- 1/2 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 tbsp 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.
Find it online: https://theplantbasedwok.com/sichuan-dry-fried-green-beans/