Sichuan Dry-Fried Green Beans

Chinese · 25 min · Beans · vegetarian, vegan, dairy-free, low-carb

Shop ingredients

Ingredients

• 500 g green beans, trimmed
• 3 tbsp sui mi ya cai (preserved mustard greens)
• 4 cloves, minced garlic
• 1 inch, minced fresh ginger
• 6 dried red chilies
• 1 tsp Sichuan peppercorns
• 1 tbsp light soy sauce
• 1 tsp sugar
• 3 tbsp neutral oil

Method

1. Pat the green beans completely dry so they blister rather than steam.
2. Fry the beans in 2 tbsp oil over medium-high heat for 6 minutes, tossing, until the skins wrinkle and char in spots; remove.
3. Add remaining oil and fry the dried chilies and Sichuan peppercorns 30 seconds.
4. Add the ya cai, garlic, and ginger and stir-fry 2 minutes until dry and fragrant.
5. Return the beans, add soy sauce and sugar, and toss 1 minute to coat.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

← Browse the cookbook