Sichuanese `dry-fried' green beans recipe
by Fuchsia Dunlop | 0 comments | Print recipeTweet
A little restaurant near the Music Conservatory in Chengdu used to serve a vegetarian version of Sichuanese dry-fried green beans that was a delicious alternative to the classic dish, which is made with minced pork.
At a glance
- Cuisine Chinese
- Recipe Type Main
- Difficulty Easy
- Preparation time 10 mins
- Cooking time 15 mins
- Serves 4 people
- 350 g (12.3oz) French beans
- 6 dried chillies
- 2 spring onions, white parts only
- 3 garlic cloves
- 1 knob fresh ginger
- 2 tbsp Sichuanese ya cai, snow vegetable or Tianjin preserved vegetable (optional)
- 1 pinch salt
- 3 tbsp cooking oil
- 0.5 tsp whole Sichuan pepper
- 1 tsp sesame oil
- Top and tail the beans and snap them in half. Snip the chillies in half or into sections with a pair of scissors; shake out and discard as many seeds as possible. Finely slice the spring onion whites. Peel and slice the garlic and ginger. If you are using the Tianjin vegetable, rinse it to get rid of excess salt, then squeeze it dry (the ya cai can be used directly).
- Bring a panful of water to a boil over a high flame. Add salt and a dash of oil to the water. Blanch the beans until tender but not overcooked, then drain thoroughly.
- Heat your wok over a high flame. Add 2 tbsp oil, then the chillies and Sichuan pepper; sizzle them briefly until the chillies darken and both spices smell wonderful. Add the spring onion, garlic and ginger and stir-fry for a few moments more until you can smell their fragrances. Add the preserved vegetable, if using, and stir a few times.
- Add the blanched beans and stir-fry for a minute or two more, until they are coated in the fragrant oil and chopped seasonings, adding salt to taste. Stir in the sesame oil and serve.
Every Grain of Rice, by Fuchsia Dunlop. Texy by Fuchsia Dunlop, 2012. Photographs by Chris Terry, 2012. Published by Bloomsbury Publishing, Plc, 2012.
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