How to Make Perfect Dry Fry Green Beans

Dry Fry Green Beans. These dry-fried green beans are tender, juicy and packed with umami, savory flavors. My mind goes straight to dry-fried green beans when I think about Szechuan food. Because the Chinese restaurant I order from makes the best ones ever!

Serve these healthy Sichuan Dry Fried Green Beans immediately. Sichuan Dry-fried Green Beans is a traditional dish among Chinese Han people and belongs to Sichuan Cuisine. Due to its easy cooking method and the great value of green beans, the dish has now become sought-after throughout China. You can have Dry Fry Green Beans using 11 ingredients and 14 steps. Here is how you cook that.

Ingredients of Dry Fry Green Beans

1. Prepare 1 pound of green beans.
2. It's 1/2 pound of chicken, pork, shrimp, tofu.
3. It's 3-4 cloves of garlic.
4. Prepare 1 inch of piece ginger.
5. You need 1-2 of carrots.
6. Prepare 1/4-1/2 of onion.
7. Prepare 1 1/2 tablespoon of fish or soy sauce.
8. You need 1 tablespoon of chili sauce (optional, to taste).
9. You need 1 of ground black pepper to taste.
10. You need 1 of salt to taste.
11. Prepare 3 tablespoon of oil for frying.

Gan Bian Si Ji Dou—Sichuan-style dry-fried green beans with chilies and pickles—are one of the best and most mistranslated vegetable dishes in the world. The real version should be bright and light, featuring beans with blistered skins and snappy interiors, and tossed with chili-flavored oil, Sichuan. Dry-fried green beans are one of Sichuan's most famous recipes. The beans are fried until slightly wrinkled.

Dry Fry Green Beans instructions

1. Get everything together.
2. Clean your green beans, either use whole, or cut to a length you prefer..
3. Clean your carrots and slice. I just do rounds, but Julianne would be nice..
4. Clean and mince your garlic.
5. Clean and mince your ginger.
6. Slice/dice your onion, i like thin slices, but do what you like..
7. Slice your meat, strips seem to work well in this, if using tofu, medium sized cubes work well, shrimp use as you wish, usually whole, I like to take the shell off..
8. Put oil in wok/stir-fry/skillet, put on medium to medium high heat.
9. Once oil is hot, add all the vegetables, garlic and ginger, first.
10. Stir fry until the green beans and veggies are just over done. Yes, that's not a typo, winkled, some dark spots. Add the chili sauce, stir it in..
11. Add the protein, stir constantly..
12. When the protein is just done, add fish/soy sauce..
13. Stir until fish/soy sauce is pretty much dried up. Taste, add salt and pepper, stir, taste. Turn off heat..
14. Garnish with sesame seeds, green onion, etc..

Ground pork and rice wine round out the flavor. The green beans are traditionally dry-fried over a medium heat until they are tender and slightly wrinkled, although these days most restaurants. Transfer to paper-towel-lined plate, and set aside. Why Deep Fry When You Can Dry Fry? These Blistered Green Beans with Garlic are all the convincing I need.