This is one of the most well-known Sichuan vegetable dishes, something we instinctively order when we dine at a Sichuan restaurant. These green beans, though wilted-looking, are packed with flavor and especially delicious and addictive. One of the reasons this tastes so good is because the beans have been deep-fried. In Chinese cooking, deep-frying vegetables is not very common, which makes this dish a nice treat once in a while.
This explanation behind the "dry-fried 干煸" name is as such: as the green beans are bubbling in the hot oil, moisture is drawn out, resulting in a wilted look, slightly charred, smoky and more intense flavor. The fried greens are then thrown back into the wok, quickly stir-fried with seasonings and ground pork, a good pairing here. In Chinese we say this dish is very 下饭 (xia fan), meaning it goes very well with rice, or very appetizing.
Looking to boost your appetite, or a different way to cook and eat your vegetables?.....Try making this.
SICHUAN DRY-FRIED GREEN BEANS RECIPE
Serves 2-3
Ingredients
300g green bean, cut into half
100g ground pork
1/2 tsp minced ginger
2 cloves garlic, minced
2 dried red chili pepper, coarsely chopped
2 tsp Shaoxing rice wine
2 tsp soy sauce
1/2 tsp salt
1/4 tsp sugar
Pinch of chicken bouillon powder
1/2 tsp sesame oil
1 cup oil
Steps:
1) Wash and dry the green beans - air-dry them ahead or dab with paper towels. They should be reasonably dry to avoid oil splattering when deep-frying.
2) Heat up 1 cup oil over medium-high heat. When oil is hot, add 1/2 of the green beans and deep-fry till they are slightly wilted and wrinkly, about 3-5 minutes. Remove green beans from oil and set aside. Repeat process for the other half.
3) Transfer deep-frying oil to a heat-proof container, leaving 1 Tbsp oil in wok.
4) Over medium-high heat, fry ground pork till no longer pink. Add ginger, garlic, dried red chili pepper, Shaoxing wine and fry till pork is browned.
5) Turn up heat to high, add the green beans, soy sauce, salt, sugar, chicken bouillon powder, sesame oil and stir-fry for 1-2 more minutes. Dish up and serve immediately.
1/2 tsp sesame oil
1 cup oil
Steps:
1) Wash and dry the green beans - air-dry them ahead or dab with paper towels. They should be reasonably dry to avoid oil splattering when deep-frying.
2) Heat up 1 cup oil over medium-high heat. When oil is hot, add 1/2 of the green beans and deep-fry till they are slightly wilted and wrinkly, about 3-5 minutes. Remove green beans from oil and set aside. Repeat process for the other half.
3) Transfer deep-frying oil to a heat-proof container, leaving 1 Tbsp oil in wok.
4) Over medium-high heat, fry ground pork till no longer pink. Add ginger, garlic, dried red chili pepper, Shaoxing wine and fry till pork is browned.
5) Turn up heat to high, add the green beans, soy sauce, salt, sugar, chicken bouillon powder, sesame oil and stir-fry for 1-2 more minutes. Dish up and serve immediately.
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