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Szechuan Dry-Fried Green Beans Recipe

Chinese · Side dish · 25 min total

A classic Szechuan side dish featuring blistered green beans stir-fried with ground pork, garlic, ginger, and dried chilies for a spicy, savory flavor.

Ingredients

• 1 lb fresh green beans, trimmed
• 4 oz ground pork (optional, can omit for vegetarian)
• 2 tbsp vegetable oil
• 4 cloves garlic, minced
• 1 tbsp fresh ginger, minced
• 2-3 dried red chilies, chopped (adjust to taste)
• 1 tbsp soy sauce
• 1 tbsp Shaoxing wine (or dry sherry)
• 1 tsp sugar
• 1/2 tsp Sichuan peppercorns, ground (optional)
• 1/4 cup water
• 1 tsp sesame oil
• Salt to taste

Instructions

1. Wash and dry green beans thoroughly. Cut into 2-inch lengths.
2. Heat a wok or large skillet over high heat. Add vegetable oil and swirl to coat.
3. Add green beans in a single layer (work in batches if needed). Cook without stirring for 2-3 minutes until blistered and charred in spots. Toss and cook another 2-3 minutes. Remove beans.
4. Reduce heat to medium-high. Add ground pork (if using) and stir-fry until browned, breaking it up.
5. Add garlic, ginger, and dried chilies. Stir-fry for 30 seconds until fragrant.
6. Return green beans to wok. Add soy sauce, Shaoxing wine, sugar, Sichuan pepper, and water. Stir-fry for 2 minutes until sauce coats beans.
7. Drizzle with sesame oil, toss, and season with salt if needed. Serve immediately.

Tips

• Blistering the beans over high heat is key for texture; do not overcrowd the pan.
• Adjust dried chilies to your spice preference; remove seeds for less heat.
• For a vegetarian version, omit pork and add a splash of mushroom soy sauce for depth.

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