Sichuan Dry-Fried Green Beans

Dried-fried green beans is one of my favorite side dishes to order in Sichuan restaurants. In contrast to crisp haricot verts or mushy microwaved diner-style beans, Sichuan-style green beans are blistered and well-cooked without being bland. With Sichuan peppercorns and dried chillis adding spice and smokiness to the flavor profile, this dish becomes positively addictive.

Ingredients

1. 3 tablespoons peanut or vegetable oil
2. 1/2 pound green beans - rinsed, dried, and chopped to 2-inch lengths
3. 2 cloves garlic, finely chopped
4. 1 pieces ginger, finely chopped
5. 1 tablespoon Sichuan preserved vegetable (mustard root) - rinsed, shredded, and finely chopped
6. 1/2 tablespoon dried shrimp, chopped
7. 5 or 6 dried red chillis
8. 1/2 tablespoon chilli bean sauce
9. 1 to 2 drops sesame oii
10. 1 teaspoon sugar
11. 1/2 teaspoon salt, or salt to taste

Directions

1. Heat oil in a wok until just beginning to smoke. Add green beans and stir-fry, keeping the beans constantly moving, for about 5 minutes, or until the outsides begin to blister and the beans are wilted. Remove and set aside to drain on kitchen towels.
2. Remove all but 1 tablespoon of oil. Add garlic, ginger, preserved vegetable, dried shrimp, and red chillis; cook until fragrant, about 1 minute. Return beans to the wok, and add chilli bean sauce and sesame oil. Add sugar and stir until well-combined. Salt to taste. Dish out onto serving plate and serve while hot.

Notes