Sichuan Dry Fried String Beans
Classic Sichuan Dry-Fried String Beans with Ground Pork
This restaurant-style dish transforms humble green beans into something magical through the ancient technique of dry-frying. The beans emerge wrinkled and intensely flavored, while aromatic Sichuan peppercorns create that signature tingly numbness that makes this dish so addictive.
ChineseAsianDinnerQuick Meals
Ingredients
- 1 lbfresh string beans (Chinese long beans preferred, or regular green beans)
- ¼ cupvegetable oil (peanut oil works beautifully)
- 2 tspSichuan peppercorns, whole
- 1 tspfresh ginger, minced fine
- 3 clovegarlic cloves, minced fine
- 3 dried red chilies, deseeded and chopped(optional)
- 4 ozground pork or chicken (not too lean)
- 1 tbspShaoxing wine (or dry sherry)
- 1 tbsplight soy sauce (regular soy sauce)
- ¼ tspdark soy sauce (for color and deeper flavor)(optional)
- ¼ tspsugar
- salt, to taste
Instructions
- Prepare your beans like a pro: trim both ends cleanly and cut into uniform 3-inch pieces. This ensures even cooking. Wash them thoroughly, then pat completely dry with paper towels — any residual water will cause dangerous oil splattering and prevent proper browning.
- Heat the oil in your wok over medium-high heat until it shimmers. Working in two batches to avoid overcrowding, shallow-fry the string beans until they become beautifully wrinkled and show patches of golden-brown char. This 'dry-frying' technique is what gives the dish its name and signature texture. Remove each batch with a slotted spoon or spider strainer.
- Pour out all but 1 tablespoon of oil and reduce heat to low. Add the Sichuan peppercorns, minced ginger, garlic, and chilies. Stir-fry gently until deeply fragrant — you'll smell the peppercorns bloom and the garlic turn golden. Don't let anything burn; this aromatic base is crucial.⏱ 1 min
- Increase heat to high and add the ground pork, breaking it up with your spatula as it hits the hot wok. Stir-fry until the meat browns lightly and loses its raw color. Return the fried beans to the wok, then add the Shaoxing wine, both soy sauces, and sugar. Toss everything vigorously until well-coated. Continue stir-frying on high heat until any excess liquid evaporates and the beans glisten with the concentrated flavors. Taste and adjust with salt as needed.