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Sichuan  Green Beans


2 people


25 minutes


Sichuan Green Beans deep dried into wrinkly and stir-fried with dried chilies, dried shrimp and ground pork.


– 8 oz (250 g) green beans – oil, for deep frying – 1 pinch of salt – 1 tablespoon oil – 2 cloves garlic, minced – one 1/2 inch (1.25 cm) piece fresh ginger, peeled and minced – 2 oz (50 g) ground pork – 1 tablespoon dried shrimp, rinsed and coarsely chopped – 6 dried red finger-length chilies, deseeded and cut into halves Seasonings – 1/4 teaspoon chicken bouillon powder – 1 teaspoon Chinese rice wine or sherry – 1/4 teaspoon salt – 1/4 teaspoon sugar

Step 1

Rinse the green beans with cold water and pat dry with paper towels. Trim the tips and set aside.

Step 2

Heat 2 to 3 inches (5 to 7.5 cm) of the oil in a wok or stockpot to 350°F (175°C) for deep-frying. Gently drop the green beans into the oil.

Step 3

As soon as the skin of the green beans becomes wrinkly, remove them with a strainer or slotted spoon, draining the excess oil by laying the green beans on a bowl lined with paper towels.

Step 4

Season with a pinch of salt. And discard the oil. (work in batches to give the green beans enough space for deep-frying).

Step 5

 Heat 1 tablespoon of the oil in a wok or skillet over high heat. Add garlic and ginger, and stir-fry to a light brown. Then, add the ground pork, dried shrimp and dried red chilies. Keep stirring until aromatic, and then follow with the green beans.

Step 6

Add all seasoning ingredients and stir continuously until all the ingredients are well combined. Dish out and serve immediately.

Thick Brush Stroke



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