Dry-Fried Sichuan Green Beans
We first had dry-fried Sichuan green beans in Spicy Temptation in Rotterdam and were instantly hooked. They are more-ishly addictive and now form a key part of our Chinese dining experience.
This recipe for dry-dried Sichuan green beans is unique in that it uses frozen green beans. Ideally you would use fresh beans, however, they are not readily available here in Finland outside of summer so frozen is the next best thing. Feel free to use either. Just remember to defrost the beans well in advance and leave to rest on some kitchen roll to help dry the frozen beans.
The method of dry frying is one that is special to the Sichuan area of China. The beans are almost dehydrated by the process - something that really helps with the texture of frozen beans. Many restaurants will save time by deep frying the beans, but to get that special smoky flavour it's best to dry fry.
Serve these dry-fried Sichuan green beans with your favourite Chinese style dishes such as Chinese Shredded Pork or Mabu Dofu, and of course white rice.
- 200 g green beans (frozen can also be used)
- 1 tbsp vegetable oil
- 2 cloves of garlic chopped
- 1 red chili sliced
- 10 dried chilis (preferably Sichuan 'chao tian')
- 1 tbsp light soy sauce
Heat the vegetable oil to a high heat in a wok.
Add the green beans and stir fry for 5-6 minutes. Stir occasionally but leave the beans on the metal long enough to catch in places - this is where the unique flavour comes from.
Once the green beans are mostly cooked add the garlic and chilis and cook for 1 minute stirring continuously.
Add the soy sauce and then immediately remove the beans from the heat and transfer to a serving dish.
Serve with your favourite main dish and white rice.