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Chinese cuisine

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Sautéed Dry-Fried Green Beans

These Sichuan-style sautéed dry-fried green beans are perfectly wrinkled and tossed with Sichuan peppercorns-flavored oil, dried chili, garlic, ginger, and minced pork. It’s super addictive once you’ve tried.

Chef John Zhang

Chef John Zhang

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Sautéed Dry-Fried Green Beans

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Recipe

PRE TIME: 10 min

COOKING TIME: 15 min

TOTAL TIME: 25 min

4 SERVING

Ingredients:

3 oz. Pork loin, coarsely minced
1 tbsp. Cooking wine
10 oz. Green beans, trimmed
1 tbsp. Fresh ginger, minced
1 tbsp. Garlic, minced
1.5 tbsp. Pickled cabbage, minced
1 tsp. Dried chili
1 tsp. Salt, to taste
0.5 tsp. Sugar
1 tsp. Soy sauce
1 tbsp. Chef’s peppercorn oil

Directions:

Step 1

Step 1

1

In a large wok, add 3 cups of cooking oil at a high temp (oil temp 300-350°F/150-180°C). Add green beans to the work and deep fry for 20~25 seconds.

Step 2

Step 2

2

Drain the oil. Re-fry green beans for 15 seconds at high temp to remove excess oil in it. Drain and remove from heat. Set aside.

Step 3

Step 3

3

In the same wok, add minced pork and cooking wine stir fry well.

Step 4

Step 4

4

Add minced garlic, ginger, pickled cabbage, dried chili, and stir fry to mix well.

Step 5

Step 5

5

Add green beans, sugar, salt in the mixture and stir well.

Step 6

Step 6

6

Add chef John’s peppercorn oil and toss to coat the beans thoroughly in the mixture and season to taste with soy sauce.

Step 7

Step 7

7

Serve immediately.