Adapted from an Appetite for China recipe
Jan requested that I finally figure out how to make dry fried green beans like we get from our favorite restaurants. I have tried making this before with dismal results. The beans have always come out both burned on the outside and raw on the inside.
There had to be a secret that the Chinese cooks were keeping to themselves, or considered too obvious to mention. Yea for the internet! Whatever your problem there is someone who has found the answer and posted about it.
Usually when you stir fry vegetables you toss them every 10-15 seconds, but if you do that with the dense beans the skins burn before the insides cook completely. The secret to dry frying is to keep the beans in constant motion. This cook’s secret technique was share by Diana on her blog.
After Dinner Note: This dish turned out as good as any Chinese restaurant. They licked the bowl.
Karl’s Sichuan Dry Fried Green Beans
1 lb. blue lake green beans
1 Tbs. chili bean sauce
2 tsp. shaoxing rice wine
1 tsp. fresh ginger, minced
½ tsp. sesame oil
½ tsp. sugar
¼ cup peanut oil
6 dried red chilies
4 cloves garlic, minced
4 green onions, white parts only, finely sliced
¼ cup Sichuan pickle
½ tsp. Sichuan pepper, ground
1. Rinse the green beans and dry them thoroughly.
Tip: Even a little water will cause the oil in the wok to splatter and burn your hands.
2. Cut the beans into 2-inch lengths.
3. In a small bowl, mix the, chili bean sauce, shaoxing, ginger, sesame oil, sugar, and salt, reserve.
4. In a wok, large skillet, heat the oil until shimmering, over a high heat.
Tip: Swirl the pan to evenly coat the sides and bottom.
5. Add the green beans and dried chilies and stir-fry, keeping the beans constantly moving, for 5 to 6 minutes, until the beans are wilted and the skins begin to blister.
6. Transfer the green beans to a plate lined with paper towels.
Tip: This allows the excess oil to drain away from the beans.
7. Pour off most of the oil remaining in the pan.
Tip: Leave about one tablespoon of oil.
8. Add the garlic, green onion, Sichuan pickle, and Sichuan pepper to the wok and stir-fry until fragrant, about 30 seconds.
Tip: The original recipe called for only using the white parts of the onion. Normally I would change this to using the whole green onion, but today I am making a second dish where I can use the green parts.
9. Stir in the reserved sauce and return the green beans to the wok.
10. Stir-fry for another 1 minute until the sauce thickens.
11. Transfer to a serving plate and serve immediately.
4 responses to “Karl’s Sichuan Dry Fried Green Beans”
I do a variation of these with pork mince and Chinese black olives. Great as a side dish or the main course. I find it’s too easy to use too much oil so use less than you think you need. The beans aren’t going to stick to anything.
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