Dry-Fried Green Beans Recipe (干煸豆角)
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RATINGS
Not rated yet
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COOK TIME
Prep 10m • Cook 25m
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VIEWS
490
This is one of my go-to summer side dishes—dry-fried green beans, the homestyle Sichuan way. When done right, the beans get slightly wrinkled with faint charred edges, chewy outside but tender inside, infused with garlic and a hint of heat. It’s super appetizing with plain rice. I used to end up with soggy beans too, until I learned: it’s not about using lots of oil, but about patience. Medium-low heat and steady stirring to drive out moisture—that’s what gives them their signature texture. Simple ingredients, but the result depends on those few minutes you spend at the stove.
Ingredients
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500g green beans (about 1 lb)
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4 tbsp vegetable oil
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6 cloves garlic
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1 tsp Sichuan peppercorns (optional, for numbing spice)
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2–3 dried red chilies, broken into pieces
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1/2 tsp salt (adjust to taste)
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1/4 tsp chicken-style seasoning (or vegetable bouillon)
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1 tbsp low-sodium soy sauce
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Instructions
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Step 1: Trim, wash, and dry the green beans before cutting
Snap off the ends of the green beans and remove any tough strings. Rinse well, then pat dry with a kitchen towel—wet beans cause oil to splatter. Cut into 5–7 cm pieces; they don’t need to be perfect, just roughly even.
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Step 2: Fry the beans slowly over medium-low until they wrinkle
Heat 2 tbsp oil in a wok or large skillet over medium-low. Add the beans. Let them sit for a bit before stirring, and press gently with your spatula to help them make contact with the hot surface. Stir occasionally and fry for 6–8 minutes until the skins wrinkle and some spots turn golden or lightly charred.
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Step 3: Sauté garlic, chilies, and Sichuan peppercorns
After removing the beans, add 1 more tbsp oil to the same pan over low heat. Add dried chilies and Sichuan peppercorns (if using) and stir for a few seconds, then add minced garlic. Fry quickly for 30–60 seconds until fragrant and just turning light golden. Stop before it browns too much—burnt garlic ruins the dish.
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Step 4: Return the beans and mix in the seasonings
Return the beans to the pan. Add salt, a pinch of chicken-style seasoning (or vegetable bouillon), and soy sauce. Stir-fry over high heat for 1–2 minutes until everything is well mixed and piping hot.
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Step 5: Turn off the heat and serve while hot
Serve right away—these beans lose crispness as they cool. Great with steamed rice or as a simple side for congee.
Chef’s Notes
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Use medium heat when frying beans to avoid burning and to achieve a crispy texture.
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Don’t skip the pan-frying step—it removes moisture and gives the beans their signature chewy-crisp texture.
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For a milder taste, reduce or omit the dried chilies.
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Use vegetable bouillon instead of chicken-style seasoning.