20-Min Sichuan Dry Fried Green Beans

Sichuan Dry-Fried Green Beans are a classic Sichuan dish known for their wrinkled, blistered green beans and bold, savory flavor. Unlike typical stir-fried vegetables, the green beans are first fried until lightly dehydrated, giving them a crisp-tender texture that absorbs seasoning beautifully. They’re then tossed with ground pork, garlic, dried chilies, preserved mustard greens, and Pixian broad bean paste, creating layers of spicy, numbing, salty, and umami-rich flavor. Popular in Chinese restaurants but even better homemade, this dish comes together quickly and pairs perfectly with steamed rice.

Recipe

Serves: 2 to 4
Prep time: 10 minutes
Cook time: 10 minutes

Ingredients
1 ½ pounds green beans, snipped and strings removed
4 cups cooking oil, for frying (high smoking point oil like avocado, grapeseed, or peanut)
1 tablespoon cooking 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), optional
6 dried red chili peppers
4 garlic cloves, smashed
1 teaspoon Pixian broad bean paste (Pixian dou ban jiang), or replace with hoisin sauce and a dash of chili oil

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.
• Roasting alternative: Toss green beans with cooking oil and roast at 400°F (204°C) for 15 minutes until blistered and slightly dehydrated.
• Boiling alternative: In a pot of boiling water over high heat, boil the green beans for about 4 minutes until softened, then drain well.

2. Infuse the oil

• In a wok over low heat, add 1 tablespoon of cooking oil, red Sichuan peppercorns, and green Sichuan peppercorns.
• Stir-fry for 1 minute until fragrant, then remove and discard the peppercorns, reserving the infused oil.

3. Cook the pork and aromatics

• Raise the heat to high and return the infused oil to the wok.
• Add ground pork and stir-fry until fully cooked and lightly crispy.
• Add preserved mustard greens, dried red chili peppers, and smashed garlic. Stir-fry for 1 minute until aromatic.
• Add Pixian broad bean paste and stir-fry for another minute, stirring constantly to release its color and flavor.

4. Combine and finish

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

Tips & notes

• Dry-frying texture: Deep-frying gives the most authentic wrinkled texture. Roasting is a lighter alternative that still delivers great flavor, while boiling only softens the beans, but it is still a workable option.
• Preserved mustard greens: Sui mi ya cai are fermented mustard greens that add a sweet, savory, and umami-rich depth to the dish.
  
• Pixian broad bean paste: Pixian dou ban jiang is a fermented chili and broad bean paste that’s savory, spicy, and slightly funky.
•  Use both Sichuan peppercorns: Green Sichuan peppercorns are more numbing and citrusy, while red peppercorns add fragrant warmth and a softer tingling sensation.
• Ingredient substitutions: If you can’t find preserved mustard greens, Pixian broad bean paste, or Sichuan peppercorns, don’t worry—the dish will still be delicious using the other ingredients.
• Flavor adjustment: Add a little extra soy sauce to taste if needed.