Dry-fried Green Beans

Dry-fried Green Beans

I made his dish some time ago, when fresh beans were first appearing in the market. The different flavours of ginger, chiles and beans blend together very well. This is a nice variation to the classic beans with savory.

Dry-fried Green Beans

Source: Land of Plenty by Fuchsia Dunlop


10 ounces haricots verts or green beans
2 scallions, white parts only
peanut oil
8 dried chiles, snipped in half, preferably Sichuanese
1/2 tsp Sichuan pepper
3 cloves of garlic, thinly sliced and an
equivalent amount of fresh ginger, thinly sliced
salt to taste


De-string the beans and cut into 2-inch pieces. Cut the scallions into 1 1/2-inch pieces.

In a wok or deep skillet, heat 2 tablespoons of oil over a medium-low heat. Add the beans and stir-fry over a medium flame for about 6 minutes, until they are cooked and tender with slightly puckered skins. Remove and set aside.

Add 2 tablespoons fresh oil in the wok or skillet over high heat. Add the chiles and Sichuan pepper and stir-fry very briefly until they are fragrant. Quickly add the garlic, ginger, and scallions and stir-fry until they are all fragrant. Add the beans and stir the ingredients together, adding salt to taste. Serve.


Joanne said...

I really like the spice factor in this!

Jeanne said...

Hmmm...dry-fried? I thought they would be fried without oil. But peanut oil does sound good, especially with all the spices!

Andreas said...

Jeanne, I agree that the name is a bit misleading. :)
According to the book, dry-frying refers to frying in a little oil (the said 2 Tbsp), while stir-frying refers to frying with 4 Tbsp of oil.