Description

Sichuan Dry Fried Green Beans are a bold and flavorful side dish that features tender-crisp green beans coated in a savory, spicy sauce. This quick and easy recipe captures the essence of Sichuan cuisine, with its combination of fragrant aromatics, heat, and umami flavors.

Ingredients

– 1 pound fresh green beans, trimmed and cut into 2-inch pieces

– 2 tablespoons vegetable oil

– 3 garlic cloves, minced

– 1 tablespoon grated fresh ginger

– 2 red chili peppers, thinly sliced (or 1/2 teaspoon red pepper flakes)

– 2 tablespoons soy sauce

– 1 tablespoon rice vinegar

– 1 teaspoon toasted sesame oil

– 1 teaspoon sugar

– 1/4 teaspoon salt

Cook Mode Prevent your screen from going dark

Instructions

1. Bring a large pot of salted water to a boil. Blanch the green beans for 2-3 minutes, then drain and pat dry.

2. Heat the vegetable oil in a large skillet or wok over high heat. Add the garlic, ginger, and chili peppers, and stir-fry for 30 seconds to 1 minute, until fragrant.

3. Add the blanched green beans and stir-fry for 2-3 minutes, until the beans are tender-crisp and slightly charred.

4. In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, sugar, and salt. Pour the sauce over the green beans and toss to coat evenly.

5. Continue to stir-fry for another 1-2 minutes, until the sauce has thickened and the beans are well coated.

6. Serve the Sichuan Dry Fried Green Beans hot, garnished with additional sliced chili peppers or toasted sesame seeds, if desired.

Notes

For a milder version, use less chili peppers or substitute with bell peppers. You can also add a splash of broth or water if the sauce becomes too thick. Leftover beans can be stored in the refrigerator for up to 4 days.

Prep Time: 10
Cook Time: 15
Category: Sides
Method: Stovetop
Cuisine: Chinese, Sichuan