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Green beans fried until blistered and slightly wrinkled, then tossed with garlic, chilli and a little minced pork.
Tips for the best sichuan dry-fried green beans
- The beans need real heat and a little patience to blister properly, do not crowd the wok.
- This is traditionally a fairly dry, oily dish rather than saucy, so do not add extra liquid.
Frequently asked questions
Can I make this without deep-frying the beans?
Yes, a hot wok with a few tablespoons of oil gets close to the same blistered result with less oil overall.
Is this dish vegetarian?
Leave out the minced pork for a vegetarian version, the beans and aromatics carry plenty of flavour alone.
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- Sichuan peppercorns. Whole, for the freshest flavour when toasted.
