Menu Idea

Chinese Classic Green Beans

Prep Time:

15 mins

Cook Time:

30 mins

Serves:

3 to 4 servings

Level:

Beginner

This popular Sichuan dish, a staple at many Chinese restaurant buffets, features the signature dry-frying technique. Unlike stir-frying, dry-frying uses less oil and cooks the vegetable longer to dehydrate the green beans, enhancing their flavor and making them crispy and slightly charred. The wrinkled exterior traps the sauce, allowing the green beans to shine as the star of the dish.

Ingredients

1 pound green beans

For the Sauce:

1 tablespoon bean sauce
1 tablespoon dark soy sauce
2 teaspoons Chinese rice wine
1 1/2 teaspoons sugar

For the Stir-Fry:

3 tablespoons vegetable oil, or peanut oil, divided
1 tablespoon chopped garlic
1 tablespoon chopped ginger
2 medium scallions, white part only, chopped
1/2 teaspoon chili paste

Preparation

Gather the ingredients.
Wash the green beans and drain thoroughly. Trim the ends and cut on the diagonal into pieces approximately 2 inches long.
Combine the sauce ingredients in a bowl and set aside.
Heat the wok over medium heat and add 2 tablespoons oil, drizzling the oil down the sides of the wok.
When the oil is hot, add the beans. Stir-fry for 7 to 10 minutes, until their skins pucker and turn brown and the green beans are tender without being mushy. Remove the beans from the wok.
Heat the remaining 1 tablespoon oil in the wok over medium-high heat. When the oil is hot, add the chopped garlic, ginger, and scallions. Stir-fry briefly for a few seconds until aromatic.
Add the chili paste and stir to combine.
Add the sauce and the green beans to the wok and toss the ingredients together.
Serve hot and enjoy!

Can I use other variation?

Dry sherry is a good substitute for Chinese rice wine. You can also use 4 to 6 small dried red chiles instead of chili paste, or reduce the amount if you prefer a milder taste.

PRODUCT IN THIS RECIPE:

Olivivero Baby Green Bean