Land of Plenty – Dry Fried Green Beans

April 23, 2009 · 1 comment

in atlanta, cooking at Home, recipes

I finally have another Land of Plenty post for you internet loving fools. It’s a quick and simple dish, but dry fried green beans is one of the more famous Sichuan dishes, in part because the preparation does involve the “dry-frying” method of cooking native to Sichuan.

We’re all familiar with deep frying, where you totally submerge food in hot oil, but dry frying is more similar to stir frying. When dry frying, the food is continually stirred in the wok with a small amount of oil until it appears almost dried out. More details on dry frying are available here (and of course in Fuchsia’s cookbook).


Getting started – I’ve got some green beans from Ranch 99, some ground beef (the recipe calls for pork, but no big deal), some Tianjin preserved vegetables, soy sauce, Shaoxing rice wine, sesame oil, peanut oil (for frying), salt, and crushed & toasted Sichuan pepper.


Rinse, trim, and pat dry. Why dry them? Because we’re about to fry the hell out of them and the oil will splatter you otherwise.


Extreme close-up of the Tianjin preserved vegetable. It’s quite pungent. I’ve seen some people say that you should rinse it due to how salty it is, but I am starting to think it’s good just the way it is. Just keep this salt content in mind when it comes time to season your dish with salt. You may not need to add much salt, if any.


First we dry fry the beans over medium-high heat. I cooked mine for about 7 minutes, stirring constantly, waiting for them to get slightly browned and shriveled.


You can see the texture we’re going for, especially on a few of them. I probably took mine off a bit too early; they could have used another minute or two I think. When you’re satisfied, remove them from the heat.


Add your meat/rice wine/soy sauce and cook for just a minute, then add the Tianjin. Another minute after that (stirring all the while), add back the green beans, and just give it another minute or so.


Plate, season with Sichuan pepper and salt, and get down on it.


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