Dry-fried Green Beans is probably one of the most popular fried vegetables dish from Sichuan, China. I have the vegetarian version shown here. Having tried the meat version many times before, personally, I still prefer the meatless version. In any case, if you’d like to try the meat version, just drop me an email and I will forward the recipe to you :-)
Recipe adapted from Sichuan Cookery by Fuchsia Dunlop
Dry-Fried Green Beans (Vegetarian Version)
300g French Beans
2 Scallions, white parts only
8 Sichuanese Dried Chilies, snipped in half
½ tsp Sichuan Pepper
3 Cloves Garlic, thinly sliced, and an equivalent amount of fresh ginger, thinly sliced
Sea Salt to taste
Remove any strings from the edges of the beans and top and tail them. Break them into short sections (about 5cm long). Cut the scallions at a steep angle into thin slices.
Heat 2 Tbsp of oil in a wok over a low to medium heat. Add the green beans and stir-fry over a medium heat for about 6 minutes, or until they are cooked and tender, with slightly puckered skins. Remove and set aside.
Heat 2 Tbsp of oil in the wok over a high heat. Add the chilies and Sichuan pepper and stir-fry very briefly until they are fragrant. Quickly add the garlic, ginger and scallions and stir-fry until they are fragrant. Toss in the beans and stir and toss the ingredients together, adding salt to taste. Serve immediately.