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Sichuan Dry Fried Green Beans
These Sichuan-style green beans have blistered surfaces and tender centres, with garlic, chilli and a little tingling pepper. The cooking method concentrates bean flavour before the finishing sauce is added. They should not sit in a deep, wet sauce.
🌿 Vegan 🥗 Vegetarian
Home Cook View
Follow the measured ingredients, numbered method, substitutions, safety notes and cooking mode below.
Professional Kitchen View
Standard Yield4 servings
Professional Chef Notes
Dry the trimmed beans thoroughly so they can blister. Ground Sichuan pepper is potent and different from black pepper. Measure soy sauce and vinegar because the small sauce volume becomes concentrated quickly.
Cook beans in a broad pan with enough contact area, turning until they are tender rather than merely coloured. Add garlic and ginger later so they do not burn during the longer bean stage. Toss with the sauce briefly at the finish.
Blackened garlic makes the dish bitter. Wrinkled but hard beans need further cooking at gentler heat. A watery finish often comes from wet beans or adding sauce before the blistering stage is complete.
About This Recipe
These Sichuan-style green beans have blistered surfaces and tender centres, with garlic, chilli and a little tingling pepper. The cooking method concentrates bean flavour before the finishing sauce is added. They should not sit in a deep, wet sauce.
Before You Start
1. Read firstRead every step once before switching on the cooker.
2. MeasureWeigh and prepare all ingredients in the order listed.
3. Control heatLow means a gentle bubble, medium cooks steadily, and high is for quick browning.
4. Check donenessUse the texture, timing and safe-temperature checks written in the method.
Equipment
- ✓ Saucepan
- ✓ Colander
- ✓ Wide frying pan
- ✓ Clean towel
Ingredients
Easy Step-by-Step Method
Complete one numbered step before moving to the next. Keep the heat and timing exactly as written.
- Pre-cook beans: Boil green beans for 3 minutes, drain and dry thoroughly; wet beans will spit in hot oil.
- Blister: Heat neutral oil in a wide pan over medium-high heat. Cook beans in two batches for 6–8 minutes, turning, until blistered and tender.
- Add aromatics: Return all beans to the pan, lower heat and add garlic, ginger and dried chilli for 30–45 seconds.
- Mix seasoning: Stir soy sauce, vinegar and sugar together until the sugar begins to dissolve.
- Glaze: Pour seasoning around the hot pan and toss for 1–2 minutes until it coats the beans without a pool of liquid.
- Finish: Add Sichuan pepper and sesame oil off the heat and serve while the beans retain some bite.
Chef Notes & Tips
Dry the beans after blanching. Garlic should be added after blistering, otherwise it burns during the long pan-frying stage.
Ingredient choices: Dry the trimmed beans thoroughly so they can blister. Ground Sichuan pepper is potent and different from black pepper. Measure soy sauce and vinegar because the small sauce volume becomes concentrated quickly.
Cooking control: Cook beans in a broad pan with enough contact area, turning until they are tender rather than merely coloured. Add garlic and ginger later so they do not burn during the longer bean stage. Toss with the sauce briefly at the finish.
If something goes wrong: Blackened garlic makes the dish bitter. Wrinkled but hard beans need further cooking at gentler heat. A watery finish often comes from wet beans or adding sauce before the blistering stage is complete.
Ingredient Substitutions
- ↔ Green beans → fine runner-bean strips, cooked until tender
- ↔ Dried chilli → chilli flakes
- ↔ Sichuan pepper → omit
Food Safety & Doneness
Wash produce and use clean utensils. Keep perishable ingredients refrigerated. Refrigerate cooked food in shallow containers within 2 hours, or within 1 hour when the surroundings exceed 32°C.
Serving & Plating
Serve as a vegetable side with the aromatic fragments distributed through the beans. Large dried chilli pieces can be left uneaten.
Storage
Refrigerate promptly in shallow covered containers at 4°C or below and use within 3 days. Reheat only the portion needed to at least 74°C throughout. Discard food left unrefrigerated for more than 2 hours, or 1 hour above 32°C.
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