Sichuan Dry Fried Green Beans

Sichuan Dry-Fried Green Beans are crispy, savory, and packed with bold flavor — a true standout dish in Sichuan cuisine. If you’ve enjoyed these at restaurants, now you can recreate them at home in just a few steps. We’ll use traditional ingredients like preserved mustard greens and Pixian broad bean paste to give this dish its signature umami depth, while dry-frying or roasting the green beans adds irresistible texture. Let’s get started!

Recipe

Serves: 2
Prep time: 10 minutes
Cook time: 15 minutes

Ingredients:
1 ½ pounds green beans, snipped and strings removed
4 cups peanut oil, for frying
1 tablespoon extra light olive oil, separated
1 teaspoon red Sichuan peppercorns
1 teaspoon green Sichuan peppercorns
1 cup ground pork
3 tablespoons preserved mustard greens (sui mi ya cai)
6 dried red chili peppers
4 garlic cloves, smashed
1 teaspoon Pixian broad bean paste (Pixian dou ban jiang)
1 ½ tablespoons soy sauce

Instructions

1. Fry or roast the green beans:

• In a pot over medium-high heat, heat the peanut oil to 325°F (163°C).
• Add the green beans and fry for about 4 minutes, until slightly wrinkled and blistered. Remove and drain on paper towels.
• Alternative: Toss green beans in cooking oil and roast at 400°F (204°C) for 15 minutes until blistered and slightly dehydrated.

2. Infuse the oil:

• In a wok over low heat, add 1 tablespoon extra light olive oil, red Sichuan peppercorns, and green Sichuan peppercorns.
• Stir-fry for 1 minute until fragrant, then remove the peppercorns and reserve the infused oil.

3. Cook the pork and aromatics:

• Return the infused oil to the wok and raise heat to high.
• Add ground pork and stir-fry until cooked through.
• Add preserved mustard greens, dried red chili peppers, and smashed garlic. Stir-fry for 1 minute until aromatic.
• Add Pixian broad bean paste and cook for another minute, stirring constantly.

4. Combine and finish:

• Return the cooked green beans to the wok.
• Drizzle in soy sauce and stir-fry everything together until evenly coated and heated through.
• Serve hot and enjoy!

Tips & notes

• Dry-frying vs. roasting: Deep-frying gives the most authentic wrinkled texture, but roasting is a great alternative for a lighter version.
• Preserved mustard greens: Sui mi ya cai adds a sweet, fermented flavor. You can find it at most Asian grocery stores or online.
• Use both types of Sichuan peppercorns: Red gives a numbing floral heat, while green offers a brighter, citrusy aroma.
• Serve with rice: This dish is full of flavor and pairs perfectly with a bowl of steamed jasmine rice.