Dry-Fried Green Beans

Why this dish works

Dry-frying removes moisture and concentrates flavor. The result should be blistered and savory, not steamed or watery.

Recipe at a glance

Ingredients

• 1 lb green beans, trimmed and dried well
• 3 tablespoons neutral oil
• 3 oz ground pork, optional
• 2 teaspoons minced garlic
• 1 teaspoon minced ginger
• 1 tablespoon chopped ya cai or preserved vegetable, optional
• 1 teaspoon light soy sauce
• 1 teaspoon Shaoxing wine or dry sherry
• 1/2 teaspoon sugar
• 1/4 teaspoon ground white pepper
• Chile flakes or chile oil to taste
• Salt to taste

Method

1. Dry the green beans thoroughly. Moisture prevents blistering.
2. Heat oil in a wok or large skillet. Add beans and cook over medium-high heat, stirring often, until blistered and tender. Remove beans.
3. If using pork, add it to the pan and cook until lightly browned.
4. Add garlic, ginger, and preserved vegetable. Stir briefly until aromatic.
5. Return beans to the pan. Add soy sauce, wine, sugar, pepper, and chile.
6. Toss until the beans are coated and no watery sauce remains.
7. Taste for salt and serve hot.

Menu-literacy notes

• 干煸 / dry-fried: this means concentrated flavor and reduced moisture.
• Vegetable does not mean light: this is often an oil- and wok-driven dish.
• Preserved vegetable adds depth: ya cai or similar preserved greens make the dish more Sichuan.
• Texture is the point: blistered beans should not be soggy.

Variations and substitutions

• Skip the pork for a meatless version.
• Add dried chiles for more heat.
• Use long beans if available.
• Add a small amount of Sichuan peppercorn for a numbing version.

Related guides