Dry-Fried String Beans

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.

Cooking Method: Frying, Smoking, Stir Frying

Cuisine: American

Courses: Side Dishes

Difficulty: Intermediate

Servings: 4

Calories: 586.7

Dietary: Vegan, Vegetarian

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

1 1/2 pound String beans
1 cup Vegetable oil
1 tablespoon Scallions -- chopped
1 teaspoon Garlic -- chopped
1/2 teaspoon Szechuan chili paste -- or

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

Read it online: https://www.chefs-mate.com/recipe/dry-fried-string-beans/