Sichuan Dry-Fried Green Beans

Ingredients

• •1 lb (450 g) green beans, trimmed and dried thoroughly
• •3 tbsp neutral oil
• •4 cloves garlic, minced
• •1 tsp fresh ginger, minced
• •6–8 whole dried red chilies (arbol or Sichuan)
• •1/2 tsp Sichuan peppercorns, lightly crushed
• •1.5 tbsp soy sauce
• •1 tsp rice vinegar
• •1/2 tsp sugar
• •1/2 tsp sesame oil
• •pinch salt

Directions

1. 1Make absolutely sure green beans are bone dry — pat with paper towels; any moisture will cause dangerous splattering.
2. 2Heat oil in a wok or large cast-iron skillet over high heat until smoking; add green beans in a single layer.
3. 3Cook beans without stirring for 2 minutes, then toss and continue cooking, tossing occasionally, until skins are blistered and wrinkled all over, 5–7 minutes total; transfer to a plate.
4. 4Reduce heat to medium-high; add dried chilies and Sichuan peppercorns to the remaining oil and stir-fry 30 seconds until fragrant.
5. 5Add garlic and ginger and stir-fry another 30 seconds until golden.
6. 6Return beans to the wok and toss to coat.
7. 7Add soy sauce, rice vinegar, and sugar; toss vigorously for 1 minute until the sauce coats the beans and is mostly absorbed.
8. 8Drizzle with sesame oil, taste for salt, and serve immediately.

💡 The key is a screaming-hot dry wok and completely dry beans — this achieves that signature charred, almost meaty texture without deep-frying. Dried arbol chilies from the Mexican section of any grocery store work perfectly here.

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