Sichuan Dry-Fried Green Beans (Sides)
Dry your beans well before cooking. To get the traditional ‘blistered’ look of the beans you will need to shallow-fry them for 5-6 minutes and stir constantly to avoid burning.
Yield
4 servingsPrep
15 minCook
5 minReady
20 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 300 | grams |
green beans
|
|
| ¼ | cup |
coconut oil
or peanut oil |
* |
| 5 | each |
dried red chiles
or 6 |
* |
| ¼ | teaspoon |
sichuan peppercorns
ground |
*
|
| 1 | tablespoon |
garlic
minced |
|
| 1 | teaspoon |
ginger
fresh |
|
| 3 | each |
scallions, spring or green onions
white parts only, thinly sliced |
|
| 120 | grams |
mushrooms, shiitake
fresh, cleaned and finely chopped |
|
| 1 ½ | teaspoons |
rice wine
Chinese |
|
| 1 ½ | teaspoons |
chili bean sauce
|
* |
| ½ | teaspoon |
sesame oil
|
|
| 1 | teaspoon |
-
xylitol |
* |
| ½ | teaspoon |
sea salt
or to taste |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+2 | grams |
green beans
|
|
| 59 | ml |
coconut oil
or peanut oil |
* |
| 5 | each |
dried red chiles
or 6 |
* |
| 1.3 | ml |
sichuan peppercorns
ground |
*
|
| 15 | ml |
garlic
minced |
|
| 5 | ml |
ginger
fresh |
|
| 3 | each |
scallions, spring or green onions
white parts only, thinly sliced |
|
| 1.2E+2 | grams |
mushrooms, shiitake
fresh, cleaned and finely chopped |
|
| 7.5 | ml |
rice wine
Chinese |
|
| 7.5 | ml |
chili bean sauce
|
* |
| 2.5 | ml |
sesame oil
|
|
| 5 | ml |
-
xylitol |
* |
| 2.5 | ml |
sea salt
or to taste |
|
Directions
Rinse the green beans and dry them thoroughly; even a small amount of water will cause oil in the wok to spit.
Cut the beans into 5cm pieces.
To make the sauce:
In a small bowl, stir together the rice wine, chili bean sauce, sesame oil, xylitol, and salt until well incorporated. Set aside.
Heat a wok over high heat until very hot.
Add the coconut oil and swirl to coat the bottom.
Add the green beans and stir-fry, constantly stirring the beans, for 5 to 6 minutes, or until the outsides begin to blister and the beans are wilted.
Turn off the heat, remove the green beans, and place the beans on a plate lined with paper towels to drain excess oil.
Remove all but 1 tablespoon of oil and reheat the wok.
Add the chillies, Sichuan pepper, garlic, ginger, and green onions and stir-fry until fragrant, about 30 seconds.
Add the shiitake mushrooms and stir-fry for another 1 minute, until the mushrooms have browned and started to crisp.
Add the sauce you made earlier.
Return the green beans to the wok and stir-fry for another 1 minute. Transfer to a plate and serve hot.
Note: Traditionally, peanut oil is used instead of coconut oil.
However, peanut oil contains predominantly omega-6 fatty acids, which we tend to get too much of, distorting the important omega-3 / omega-6 ratio required for health.
In addition, it is one of the most pesticide sprayed crops. As such, it should be used only occasionally for stir-frying.
Note: S (green beans) or permission
