Side Dish

Dry Fried Green Beans

Name: Dry Fried Green Beans
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: chinese
Ingredients: 450 g green bean trimmed; 60 ml peanut oil; 3 clove garlic minced; 1 tbsp ginger minced; 1 tsp chili flake; 0.5 tsp sichuan peppercorn; 2 tbsp soy sauce; 1 tbsp rice vinegar; 1 tsp sugar; 1 tsp sesame oil; 2 pcs scallion chopped

Experience the vibrant flavors of Sichuan with these Dry Fried Green Beans, a classic side dish featuring perfectly blistered, tender-crisp green beans. Each bite offers a delightful balance of savory, spicy, and umami notes, making it an irresistible accompaniment to any meal. The high-heat cooking technique brings out the natural sweetness of the beans, creating a truly addictive texture.

An original recipe by Forkin

Total time: 30 min
Serves: 4
Difficulty: Medium
Per serving: 197 kcal

Vegetarian

Allergen information: may contain gluten, peanuts, sesame, and soy. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

450 ggreen bean, trimmed
60 mlpeanut oil
3 clovegarlic, minced
1 tbspginger, minced
1 tspchili flake
0.5 tspsichuan peppercorn

sauce

2 tbspsoy sauce
1 tbsprice vinegar
1 tspsugar
1 tspsesame oil

garnish

2 pcsscallion, chopped

Equipment

Wok · Large skillet (optional) · Chef's knife · Cutting board · Slotted spoon · Paper towels

The method

Step by step

1
Trim the ends of the green beans and pat them thoroughly dry with a clean kitchen towel or paper towels.
About 3 min
Cook’s note: Ensuring the green beans are completely dry is crucial for achieving proper blistering and preventing oil splatters when they hit the hot wok.
2
Mince the garlic cloves and ginger, then thinly slice the scallions, separating the white and green parts.
About 5 min
Cook’s note: Mincing garlic and ginger finely helps them release their aromatic oils quickly without burning during the brief stir-fry.
3
Heat the peanut oil in a large wok or a heavy-bottomed skillet over high heat until it shimmers and just begins to smoke lightly.
About 2 min
Cook’s note: A wok is ideal for stir-frying due to its shape, which allows for even heat distribution and easy tossing. If using a skillet, ensure it's large enough to accommodate the beans in a single layer.
4
Carefully add the dried green beans to the hot oil and stir-fry vigorously for 5-7 minutes, tossing them frequently with a spatula or tongs.
About 6 min
Cook’s note: Do not overcrowd the pan; if necessary, cook the green beans in two batches to ensure they blister and char properly rather than steam. Look for dark, blistered spots and a tender-crisp texture.
5
Once blistered and tender-crisp, remove the green beans from the wok using a slotted spoon or spider, transferring them to a plate lined with paper towels to drain excess oil.
About 1 min
Cook’s note: Leave approximately 1-2 tablespoons of oil in the wok for the next step. If there's too much, carefully pour some out.
6
Reduce the heat to medium and add the minced garlic, minced ginger, chili flakes, and Sichuan peppercorns to the residual oil in the wok.
Cook’s note: Sichuan peppercorns provide a unique citrusy, floral, and numbing sensation. Toasting them briefly enhances their flavor.
7
Stir-fry the aromatics for 30-60 seconds until they become fragrant, being careful not to burn the garlic.
About 1 min
Cook’s note: Keep the aromatics moving constantly to prevent them from sticking or burning, which can impart a bitter taste.
8
Pour in the soy sauce, rice vinegar, and sugar, stirring constantly to combine and dissolve the sugar, creating a glossy sauce.
About 1 min
Cook’s note: Taste the sauce at this stage and adjust the sweetness or tanginess to your preference. A good balance is key.
9
Return the blistered green beans to the wok and toss them thoroughly with the sauce until every bean is evenly coated.
About 1 min
Cook’s note: Ensure the heat is still on medium to allow the sauce to cling to the beans without reducing too quickly.
10
Remove the wok from the heat and drizzle in the sesame oil, tossing once more to incorporate.
Cook’s note: Adding sesame oil at the very end preserves its delicate flavor and aroma, as it can become bitter if cooked for too long.
11
Garnish the dry fried green beans with the sliced green parts of the scallions immediately before serving.
Cook’s note: The fresh scallions add a pop of color and a mild oniony crunch that complements the rich sauce.

Per serving

Nutrition

65%Score

Calories: 196.9kcal
Protein: 2.9g
Carbs: 11.3g
Fat: 16.6g
Fibre: 3.5g
Sugar: 5.1g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Cook’s note:

These Dry Fried Green Beans are a fantastic side dish for any Asian-inspired meal, pairing wonderfully with steamed rice and grilled meats or tofu. For an extra kick, increase the amount of chili flakes. A sprinkle of toasted sesame seeds before serving adds another layer of texture and nutty flavor.

Storage

Store leftover Dry Fried Green Beans in an airtight container in the refrigerator.

Reheating

Reheat gently in a skillet over medium heat for 3-5 minutes, stirring occasionally, until warmed through. Avoid microwaving, as it can make the beans soft.