Dry-Fried String Beans

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Servings: 4 Difficulty: Intermediate
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Wrinkled, savory beans with a spicy kick of garlic and chili
Dry-Fried String Beans recipe image

This dish transforms simple green beans into a savory, textured delight through a technique known as “dry-frying.” The beans are cooked in oil until they develop a characteristic wrinkled skin and tender-crisp bite. Aromatics like minced garlic and fresh scallions are briefly fried to release their fragrance, then tossed with the beans. A touch of Szechuan chili paste adds a gentle heat, while soy sauce and a splash of sherry provide depth and umami. It is a vibrant, flavorful side dish that pairs perfectly with rice or noodles, offering a balance of crunch, spice, and savory richness.

Dry-Fried String Beans recipe image
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Dry-Fried String Beans

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Intermediate
Servings: 4 Calories: 586.7

Description

This dish transforms simple green beans into a savory, textured delight through a technique known as "dry-frying." The beans are cooked in oil until they develop a characteristic wrinkled skin and tender-crisp bite. Aromatics like minced garlic and fresh scallions are briefly fried to release their fragrance, then tossed with the beans. A touch of Szechuan chili paste adds a gentle heat, while soy sauce and a splash of sherry provide depth and umami. It is a vibrant, flavorful side dish that pairs perfectly with rice or noodles, offering a balance of crunch, spice, and savory richness.

Ingredients

Directions

  1. Wash the string beans thoroughly under cold running water and trim the ends. Pat them completely dry with paper towels to ensure they fry properly.
  2. In a wok or large skillet, heat the vegetable oil over high heat until it is very hot but not yet smoking.
  3. Carefully add the dried beans to the hot oil, standing back to avoid splattering. Cook, stirring frequently, until the beans are wrinkled, tender-crisp, and lightly browned, about 7 minutes.
  4. Remove the beans from the wok using a slotted spoon and place them in a colander to drain. Set aside.
  5. Pour out most of the oil from the wok, leaving only 2 tablespoons behind.
  6. Return the wok to high heat. Add the chopped scallions, garlic, and Szechuan chili paste. Stir-fry for about 20 seconds until fragrant.
  7. Add the soy sauce to the aromatics and stir briefly to combine.
  8. Return the fried beans to the wok. Add the dry sherry (or rice wine) and sugar.
  9. Toss everything together vigorously for about 1 minute until the beans are evenly coated and well-mixed.
  10. Remove from heat immediately and serve hot.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 586.7kcal
% Daily Value *
Total Fat 60.4g93%
Saturated Fat 9.0g45%
Cholesterol 0.0mg0%
Sodium 24.8mg2%
Total Carbohydrate 12.6g5%
Dietary Fiber 4.8g20%
Sugars 5.7g
Protein 3.2g7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: dry-fried, green beans, string beans, szechuan, chili paste, garlic, scallions, wok, stir-fry, vegan, side dish, asian-inspired, crunchy, spicy, soy sauce, sherry, quick dinner, vegetable
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