Sichuan Dry-Fried String Beans

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Servings: 4 Difficulty: Intermediate
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Wrinkled, savory green beans with preserved vegetables and dried shrimp
Sichuan Dry-Fried String Beans recipe image

This authentic Sichuan-style side dish transforms humble string beans into a complex, savory delicacy. The key is the “dry-frying” technique, which blisters and wrinkles the beans, concentrating their flavor and creating a delightful chewy texture. They are then tossed with aromatic ginger, garlic, ground pork, and a umami-rich combination of dried shrimp and preserved mustard greens. The result is a dish that is salty, slightly sweet, and deeply fragrant, pairing perfectly with steamed rice.

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Sichuan Dry-Fried String Beans

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Intermediate
Servings: 4 Calories: 285

Description

This authentic Sichuan-style side dish transforms humble string beans into a complex, savory delicacy. The key is the "dry-frying" technique, which blisters and wrinkles the beans, concentrating their flavor and creating a delightful chewy texture. They are then tossed with aromatic ginger, garlic, ground pork, and a umami-rich combination of dried shrimp and preserved mustard greens. The result is a dish that is salty, slightly sweet, and deeply fragrant, pairing perfectly with steamed rice.

Ingredients

Directions

  1. Cover the dried shrimp with hot water and let soak for 30 minutes to soften.
  2. Drain the shrimp and chop them into a consistency similar to coarse bread crumbs.
  3. Rinse the preserved Sichuan mustard greens under cold water to remove excess brine and salt, then chop them to match the texture of the shrimp.
  4. Heat the peanut oil in a wok over medium-high heat until it reaches 375°F (190°C).
  5. Deep fry the string beans in two or three batches for 2 to 3 minutes, or until they appear wrinkled, blistered, and khaki in color. Do not overcook if you prefer some texture.
  6. Remove the fried beans from the wok and set aside. Drain all but 1 tablespoon of the oil from the wok.
  7. Reheat the wok over high heat. Add the minced ginger and garlic, stir-frying for about 15 seconds until fragrant.
  8. Add the ground pork, chopped preserved mustard greens, and chopped dried shrimp to the wok. Stir-fry for 1 minute, breaking up any clumps of pork so it resembles crumbles.
  9. Add the minced green onion, sugar, white pepper, and dark soy sauce. Toss everything together to blend the flavors.
  10. Return the fried green beans to the wok along with the chicken stock and sesame oil.
  11. Toss vigorously over high heat for 2 to 3 minutes, ensuring all liquids are reduced and absorbed by the beans.
  12. Serve hot or at room temperature.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 285kcal
% Daily Value *
Total Fat 22g34%
Saturated Fat 3g15%
Cholesterol 35mg12%
Sodium 550mg23%
Total Carbohydrate 12g4%
Dietary Fiber 4g16%
Sugars 2g
Protein 12g24%

* 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: sichuan, green beans, string beans, dry fried, chinese cuisine, dried shrimp, preserved vegetables, mustard greens, ground pork, stir fry, side dish, umami, wok cooking, asian recipe
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