Dry-Fried Green Beans干煸四季豆
Sichuan dry-fried green beans — blistered in a hot wok until wrinkled and tender, then tossed with minced pickled mustard tuber, Sichuan peppercorn, and dried chilies for a numbing, savory kick. Ready in about 10 minutes.
pickled-mustard-tuber
40 g
Seasoning Guide: Start with the listed baseline amounts, then adjust gradually after tasting. Fine-tune salt, sugar, acid, and finishing oils in small increments.
Wash Green Beans
Wash Green Beans. Prepare Pickled Mustard Tuber for the next step.
Pan-fry Green Beans in Oil
Heat the wok and add about two tablespoons of oil. Add the green beans and stir-fry over medium heat.
Assemble Dried Red Chilies And Pickled Mustard Tuber And Combine Evenly
Assemble Dried Red Chilies and Pickled Mustard Tuber and combine evenly.
Season with Salt
Add a pinch of salt according to personal taste preference.
Transfer and Plate
Transfer the finished dish to a serving plate. Serve immediately while the beans are still crispy.
Serving Suggestion
Serve Dry-Fried Green Beans hot with plain rice and one light vegetable side.
Storage
Store leftovers in an airtight container in the refrigerator.
Reheat: Reheat gently on the stove or in the microwave before serving.