HANNAH CHE · vegan recipes (@hannah__chia)

Aug 2019

SICHUAN DRY-FRIED GREEN BEANS, aka my favorite dish to order at Chinese restaurants. traditionally the beans are fried in deep oil to get that withered exterior, but I wanted to make a healthier version— in this method you pre-blanch the beans before stir-frying, and they come out tender and blistered and just as delicious without all that oil. . (for authentic flavor I highly recommend the Sichuan preserved mustard greens {ya-cai} as they add a deep umami and salty funk, but if you can’t find it substitute fermented black beans instead, or simply leave it out ). recipe is below and in my newest blogpost, enjoy 🐇 EDIT: check out my stories to see the cooking process! . . Sichuan Dry-Fried Green Beans 1 lb (450g ) green beans 3 scallions, white parts only, thinly sliced 3/4 tsp whole Sichuan peppercorns 3 cloves garlic, minced 4 dried red chilies, de-seeded and cut in half 3 tbsp Sichuan preserved mustard greens, chopped finely, or 2 tbsp fermented black beans (optional ) 1 tsp minced or grated fresh ginger 3 tbsp cooking oil 1 tsp sesame oil 1/2 tsp salt, plus more to taste Rinse the beans, trim off the ends on both sides, and snap each in half. Bring a pot of water to a boil over high heat, and add salt to the water. Blanch beans until vibrant green and tender (about 3 minutes ) then remove from pan and let drain. Pat dry to remove moisture. In the meantime, mince and chop the scallions, garlic, and ginger, and de-seed the chillies. Heat 2-3 tbsp oil in a wok or pan over high heat until shimmering, then toast chilies and Sichuan peppercorns until fragrant and darkened. Add scallions, garlic, and ginger, and stir-fry briefly, then add blanched beans and stir-fry for two more minutes. Remove from heat, stir in the sesame oil, and season with salt as needed. Transfer to a plate and serve hot.

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