Dry-Fried Green Beans
- 15m Prep Time
- 15m Cook Time
- 30m Ready In
Sichuan-style dry-fried green beans blistered in oil and stir-fried with ground pork, soy sauce, and aromatics. A savory, slightly sweet side dish that pairs perfectly with steamed rice.
Ingredients
- 3/4 lb green beans
- 1/3 cup vegetable oil
- 1 tbsp vegetable oil
- 4 oz unseasoned ground pork or ground beef
- 1 green onion finely chopped
- 1 tbsp fresh ginger minced
- 1 clove garlic finely minced
- 2 tbsp soy sauce
- 1 tbsp water
- 1 1/2 tsp sugar
Nutrition (per serving, estimated)
Estimated based off 9 of 10 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 102 mg
- Iron: 1.9 mg
- Magnesium: 28.2 mg
- Phosphorus: 87.6 mg
- Potassium: 306 mg
- Zinc: 0.7 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 3/4 lb green beans
- 1/3 cup vegetable oil
- 1 tbsp vegetable oil
- 4 oz unseasoned ground pork or ground beef
- 2 tbsp soy sauce
- 1 tbsp water
- 1 1/2 tsp sugar
Prepare
- 1 green onion, finely chopped
- Mince 1 tbsp fresh ginger
- 1 clove garlic, finely minced
Let's Cook
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Step 1.
Trim the green beans and cut them in half. Line a baking sheet with a few layers of paper towels and set aside.
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Step 2.
Preheat a wok over medium-high heat until wisps of smoke rise from the surface. Add 1/3 cup of the vegetable oil and heat for 30 to 60 seconds, until it starts to shimmer.
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Step 3.
In batches, add the beans to the wok in a single layer. Quickly stir-fry, gently swishing them around in the oil, until the skins blister and most beans look lightly wrinkled but not necessarily browned, about 1 to 2 minutes. Using a slotted spoon, transfer the beans to the prepared paper towel-lined baking sheet to absorb excess oil. Repeat with remaining beans.
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Step 4.
Use a wad of paper towels to absorb any residual oil in the wok and brush away any charred pieces.
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Step 5.
Return the wok to high heat and add the remaining 1 tablespoon oil. Add the ground pork and break it up with a spatula. Stir-fry for 1 to 2 minutes, until browned and cooked through.
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Step 6.
Add the chopped green onion, minced ginger, and minced garlic to the wok. Stir and toss for a few seconds until fragrant.
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Step 7.
Add the soy sauce, water, and sugar to the wok. Stir to combine, scraping up any browned bits.
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Step 8.
Add the blistered green beans back to the wok. Stir and toss for a few seconds to combine everything. Taste and add an additional splash of soy sauce if needed. Serve immediately with steamed rice.