Sichuan Dry Fried Green Beans

Sichuan Dry Fried Green Beans

Blistered and charred green beans are tossed with an aromatic sauce, making this Sichuan dry fried green beans dish too good to pass up.

This recipe is substantial enough to serve as a main. You can also adjust it to be Vegan and Gluten-Free

Sichuan Dry Fried Green Beans

If the green bean dishes you’re familiar with are the type with mushy beans and flavorless sauce, these dry fried green beans will blow your mind.

These fresh green beans are slowly roasted until blistered and beautifully charred, then tossed with ground pork, ginger, garlic, chili peppers, Sichuan peppercorns, soy sauce, and wine. But there is one more flavor bomb – Sichuan fermented pickled mustard greens. It adds sweetness to the dish to make it irresistible.

What is dry frying?

Dry frying uses less oil, with a longer stir-frying time, to cook vegetables or meat to slightly dehydrate them, thus creating a crispy and charred surface. The texture of dry-fried vegetables is similar to that of grilled ones, with a hint of smoky flavor. Seasonings are added after dry-frying. The withered surface of the green beans holds the spices well, making for an intense and pungent flavor without using a ton of sauce.

How do I make this dish vegetarian / vegan?

The authentic version uses ground pork as a way to enhance the flavor of the veggies. For a vegetarian alternative, you can choose from minced rehydrated dried shiitake mushrooms, a bit more Sichuan pickled mustard greens, a spoonful of fermented black beans, or some fermented spicy bean paste (the dish will be slightly spicy).

Healthy Tips Burlington

Sichuan Dry Fried Green Beans


2 tablespoons Shaoxing wine (or dry sherry)

1 tablespoon soy sauce

1 teaspoon sugar

Stir fry

3 tablespoons vegetable oil

1 pound (450 grams) green beans, tough ends removed

1/2-pound (220 grams) ground pork

3 tablespoons Sichuan pickled mustard greens

1/2 teaspoon salt (or to taste)

1 teaspoon whole peppercorn

3 dried chili peppers

1 tablespoon garlic, minced

1 teaspoon ginger, minced


Combine the sauce ingredients in a small bowl and mix well. Set aside. Dry the green beans thoroughly before cooking to prevent oil splatter.

Heat 2 tablespoons vegetable oil in a large non-stick skillet over medium high heat until hot. Add the green beans and stir to coat well with oil. Spread the beans to prevent them from overlapping, as much as possible. Flip every 15 seconds or so. Cook and stir until the surface is mostly brown and withered, 10 to 15 minutes. Turn to medium heat if the pan starts to smoke too much. Remove the pan from the stove. Transfer the green beans to a plate and set aside.

Add the remaining 1 tablespoon oil and the peppercorns to the pan. Cook over medium heat until the peppercorns turn dark. Scoop out and save for later.

Add the ground pork, Sichuan pickled mustard greens, and 1/4 teaspoon salt. Cook and chop the pork to separate it into small pieces. When the surface of the pork turns golden, add the dried chili pepper, garlic, and ginger.

Stir a few seconds to release the fragrance. Add back the green beans and pour the sauce over them. Cook and stir until the sauce is mostly absorbed, about 1 to 2 minutes.

Remove the pan from the stove and taste a green bean. If it's not salty enough, add a pinch more salt, return the pan to the stove, and stir to mix well. Transfer everything to a plate.

Serve hot on top of rice as a main, or as a side.