Sichuan Dry-Fried Green Beans

These beans are fried until blistered and wrinkled, then tossed with garlicky minced pork, chilli, and tongue-tingling Sichuan pepper. It is the kind of side dish that steals the show — smoky, spicy, and impossible to stop eating.

Prep time

15 mins

Cook time

15 mins

Total time

30 mins

Servings

4 servings

Calories

210

Ingredients

• 400 g green beans, trimmed
• 150 g minced pork
• 3 garlic cloves, minced
• 1 tablespoon ginger, minced
• 2 dried red chillies, chopped
• 1 teaspoon Sichuan peppercorns
• 1 tablespoon soy sauce
• 1 tablespoon Shaoxing wine
• 1 teaspoon sugar
• 2 spring onions, chopped
• Vegetable oil, for frying
• Salt, to taste

Instructions

1. Heat a generous layer of oil in a wok until shimmering, then fry the beans in batches for 3 to 4 minutes until blistered and wrinkled. Drain well.
2. Pour off all but 1 tablespoon of oil, then toast the Sichuan peppercorns and dried chillies for 30 seconds until fragrant.
3. Add the minced pork and cook, breaking it up, until browned and crisp at the edges, about 4 minutes.
4. Stir in the garlic and ginger and fry for 1 minute more.
5. Return the beans to the wok with the soy sauce, Shaoxing wine, and sugar, and toss over high heat for 2 minutes.
6. Season with salt, scatter over the spring onions, and serve hot.

Pro tips

• Dry the beans thoroughly before frying, or the oil will spit.
• Fry the beans until they genuinely wrinkle — that texture is the whole point of the dish.
• Toast the Sichuan peppercorns briefly; too long and they turn bitter.

Frequently asked questions