📝 About This Recipe
A cornerstone of Sichuan cuisine, these green beans are 'dry-fried' until the skins blister and wrinkle, creating a unique texture that is tender yet snappy. This dish is a flavor powerhouse, featuring the savory depth of preserved mustard greens (Ya Cai), the numbing hum of Sichuan peppercorns, and the umami punch of minced pork. It is a smoky, salty, and addictive vegetable dish that transforms humble beans into a gourmet experience.
🥗 Ingredients
Main Ingredients
- 1 pound Fresh Green Beans (ends trimmed and snapped into 3-inch lengths)
- 1/4 cup Ground Pork (can substitute with minced mushrooms for vegetarian)
- 2 tablespoons Sui Mi Ya Cai (Sichuan preserved mustard greens)
- 1/2 cup Vegetable Oil (for shallow frying)
Aromatics and Spices
- 8-12 pieces Dried Red Chilies (halved and seeds removed)
- 1 teaspoon Sichuan Peppercorns (whole)
- 3 cloves Garlic (minced)
- 1 tablespoon Fresh Ginger (minced)
- 2 pieces Scallions (white parts only, finely chopped)
Seasoning Sauce
- 1 tablespoon Light Soy Sauce
- 1 teaspoon Shaoxing Wine
- 1/2 teaspoon Sugar
- 1/2 teaspoon Toasted Sesame Oil
- 1/4 teaspoon Salt (adjust to taste)
👨🍳 Instructions
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1
Thoroughly wash the green beans and ensure they are bone-dry before cooking; any excess moisture will cause the oil to splatter violently.
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2
In a small bowl, whisk together the light soy sauce, Shaoxing wine, sugar, and sesame oil. Set aside.
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3
Heat 1/2 cup of oil in a wok over medium-high heat until it reaches approximately 375°F (190°C).
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4
Working in two batches, carefully add the green beans to the oil. Fry for 3-5 minutes, stirring occasionally, until the skins are puckered, blistered, and slightly charred.
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5
Use a slotted spoon or spider strainer to remove the beans from the wok and drain them on a paper towel-lined plate.
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6
Carefully pour out the excess oil from the wok, leaving only about 1 tablespoon behind.
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7
Return the wok to medium heat. Add the ground pork and stir-fry, breaking it up into small crumbles until it is browned and crispy.
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8
Push the pork to the side of the wok. Add the Sichuan peppercorns and dried chilies to the center. Fry for 30 seconds until fragrant and the chilies darken slightly.
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9
Add the minced garlic, ginger, scallion whites, and the Ya Cai (preserved mustard greens). Stir-fry for 1 minute until the aromatics are highly fragrant.
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10
Return the fried green beans to the wok and toss everything together over high heat.
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11
Pour the prepared seasoning sauce over the beans. Stir-fry rapidly for 1-2 minutes until the liquid has mostly evaporated and the beans are coated in the flavorful bits.
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12
Taste a bean and add a pinch of salt if necessary. Transfer to a warm platter and serve immediately.
💡 Chef's Tips
Ensure the beans are completely dry before frying to achieve the signature wrinkled texture and avoid oil splatter. Do not overcook the dried chilies; they should be fragrant and dark red, not black and bitter. If you can't find Sui Mi Ya Cai, you can substitute with finely chopped Tianjin preserved vegetables or even capers in a pinch. For a healthier version, you can 'dry-fry' the beans in a flat skillet with less oil over medium-low heat for 15 minutes, though the texture will be slightly less authentic. Use a high-smoke point oil like peanut or canola oil for the best results.
🍽️ Serving Suggestions
Serve alongside steamed jasmine rice to soak up the savory oils and spices. Pair with a cooling cucumber salad tossed in black vinegar to balance the heat. This dish is an excellent accompaniment to Mapo Tofu or Kung Pao Chicken for a full Sichuan feast. Enjoy with a crisp, cold lager or a light Riesling to cut through the salt and spice. Serve as part of a multi-course family-style dinner with a mild clear soup.