Sichuan Dry-Fried Green Beans

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

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

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Ingredients

• 1/2 lb green beans, trimmed
• 1 1/2 tbsp sui mi ya cai (preserved mustard greens)
• 2 cloves, minced garlic
• 1 inch, minced fresh ginger
• 3 dried red chilies
• 1/2 tsp Sichuan peppercorns
• 1/2 tbsp light soy sauce
• 1/2 tsp sugar
• 1 1/2 tbsp neutral oil

Method (tap to check — screen stays awake)

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.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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