Easiest Way to Cook Tasty 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!
This dish is also known as Szechuan dry-fried green beans of Chinese stir-fried green beans but if the restaurant is any good, they are prepared using the same method and quite tasty. I'm always a little reluctant to order this dish in restaurants, however, because the green beans are deep-fried. Blistered and charred green beans are tossed with an aromatic sauce, making this dish too good to pass up, and it's substantial enough to serve as a main. 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
- It’s 1 pound of green beans.
- Prepare 1/2 pound of chicken, pork, shrimp, tofu.
- It’s 3-4 cloves of garlic.
- It’s 1 inch of piece ginger.
- It’s 1-2 of carrots.
- Prepare 1/4-1/2 of onion.
- It’s 1 1/2 tablespoon of fish or soy sauce.
- You need 1 tablespoon of chili sauce (optional, to taste).
- You need 1 of ground black pepper to taste.
- You need 1 of salt to taste.
- You need 3 tablespoon of oil for frying.
The green beans are shallow-fried, a method which blisters them on the outside and renders them tender on the inside, with a whisper of a chew. The time I had Blistered Green Beans with Garlic was one of those occasions. This recipe is Chris Morocco's riff on a classic Sichuan preparation for dry-fried green beans, which was where my cooking education started. Chris: Hey guys, here are the dry-fried green beans for BA dot com.
Dry Fry Green Beans step by step
- Get everything together.
- Clean your green beans, either use whole, or cut to a length you prefer..
- Clean your carrots and slice. I just do rounds, but Julianne would be nice..
- Clean and mince your garlic.
- Clean and mince your ginger.
- Slice/dice your onion, i like thin slices, but do what you like..
- 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..
- Put oil in wok/stir-fry/skillet, put on medium to medium high heat.
- Once oil is hot, add all the vegetables, garlic and ginger, first.
- 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..
- Add the protein, stir constantly..
- When the protein is just done, add fish/soy sauce..
- Stir until fish/soy sauce is pretty much dried up. Taste, add salt and pepper, stir, taste. Turn off heat..
- Garnish with sesame seeds, green onion, etc..
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. Dry-fried green beans are probably the most well-known dish—at least in the U. S.—that is made using this unique, Sichuan-style cooking technique. Taking a moment to get a handle on this simple skill will ensure that your Chinese-style green beans come out blistered and beautiful.