Sichuan Dry Fried Green Beans

Sichuan Dry-Fried Green Beans are a beloved classic—crispy, savory, and bursting with umami. Whether you’ve had them in China or at your favorite local spot in the U.S., you know how addictively good they are. Today, we’re mastering this flavorful dish in just a few minutes—quick, easy, and restaurant-worthy right from your kitchen!

Recipe

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

Ingredients:
1 ½ pounds green beans, snipped and removed strings
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. In a pot over medium-high heat, pour in the peanut oil. Heat the oil to 325°F (163°C). Transfer the green beans and cook until slightly wrinkled, 4 minutes. (Traditionally, Chinese fry their green beans until dehydrated and dried. As an alternative, you could coat the green beans with cooking oil and roast them in the oven at 400 degrees F for about 15 minutes.) Remove and drain.
2. In a wok over low heat, add the extra light olive oil, red Sichuan peppercorns, and green Sichuan peppercorns. Stir-fry until aromatic, 1 minute. Remove the Sichuan peppercorns and reserve the oil.
3. In the wok over high heat, add the pork, and stir-fry until completely cooked. Place in the preserved mustard greens, dried red chili peppers, and garlic. Stir-fry until aromatic, 1 minute. Also, add the Pixian broad bean paste, and stir-fry for another minute. Return the green beans and season with soy sauce. Stir-fry all together. Serve!