Sichuan Dry fried green beans
User Reviews
5
Sichuan Dry fried green beans
Description
Green beans are first par-cooked by frying in a pan over medium heat until their surface moisture evaporates and they start to wrinkle. Additional oil is added to continue cooking until the beans develop a slightly blistered, chewy texture. Meanwhile, minced pork is fried until crispy and browned with a pinch of salt and a dash of light soy sauce to create a savory base.
Garlic, ginger, scallion whites, dried chili halves, Sichuan peppercorns, and optionally Szechuan ya cai (a type of preserved mustard green) are added to the pork and briefly fried to release fragrance and build complex flavor. The cooked green beans are returned to the pan and combined with salt, sugar, and light soy sauce to finish. The result is a pungent and spicy dish with characteristic Sichuan numbness and bright aromatics.
This dish is served hot as a spicy vegetable side or main in Sichuan cuisine, pairing well with plain rice to balance the bold flavors. The lengthy frying of green beans creates a unique wrinkle and texture that defines the dish.
Ingredients
- 400 g Green bean ends removed and cut into 10 cm sections, fresh
- 2 tbsp. neutral cooking oil generic cooking oil
- 1/2 cup pork minced
- 1/3 cup Szechuan ya cai ,skip it if this is unavailable
- 2 garlic cloves
- 1/2 tbsp. ginger minced
- 1 tbsp. scallion white part
- 6 dried chili peppers , cut into halves
- 1/4 tsp. Sichuan peppercorn
- 1/4 tsp. salt
- 1/2 tsp. sugar
- 1.5 tbsp. soy sauce light
Instructions
- Cap the fresh green beans; Wash and drain.
- Then get a pan or wok. Place green beans in and fry for 2-3 minutes until the water on the surface is dried mostly. Then add around 2 tablespoons of oil in pan and continue cooking until the green beans becomes wrinkled. This process may take around 10 to 12 minutes. Be patience. Turn the beans avoid partially overcooked. Then transfer the green beans out.
- Keep the oil and fry minced pork until crispy and browned. Add a very small pinch of salt and drizzle around 1 teaspoon of light soy sauce along with the edges of the pan.
- Place garlic, ginger and scallion white, Ya Cai, dried chili pepper and Sichuan peppercorn. Fry until aromatic.
- Return green beans, add salt, sugar and light soy sauce. Mix well and sever hot!
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 363 kcal
% Daily Value*
| Calories | 363kcal | 18% |
| Carbohydrates | 18g | 6% |
| Protein | 15g | 30% |
| Fat | 27g | 42% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 15g | 75% |
| Trans Fat | 1g | 50% |
| Cholesterol | 41mg | 14% |
| Sodium | 666mg | 28% |
| Potassium | 691mg | 15% |
| Fiber | 6g | 24% |
| Sugar | 8g | 16% |
| Vitamin A | 1859IU | 37% |
| Vitamin C | 28mg | 31% |
| Calcium | 99mg | 10% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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