Sichuan Dry Fried Green Beans are a very popular dish both in China and here in the US. Today, We are going to master Sichuan Dry Fried Green Beans in just a few minutes!
Prep time: 10 minutes
Cook time: 15 minutes
1 ½ pound 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
Sichuan Dry Fried Green Beans Instructions
- In a pot over medium-high heat, pour in the peanut oil. Heat the oil to 325°F (163°C). Transfer in 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.
- 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.
- 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!