Sichuan Dry-fried String Beans

This dish is traditionally made with Chinese long beans. If they're unavailable, supermarket green beans or French haricot verts make perfect substitutions. Many Sichuan vegetable dishes include a small amount of ground meat to compliment the vegetable in both flavor and texture. Although this dish can be made without any meat or with ground pork, it is especially tasty when bacon is used.

5 from 3 votes

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Course: Appetizer, Gluten-free, Side Dish

Cuisine: Chinese, Sichuan, Western China

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings:

Author: My Hungry Traveler

Equipment

Wok
Colander
Small bowl

Ingredients

1½ lb Green beans or "four-season" long beans
3 small Dried shrimp, finely chopped
2 tbsp Sichuan pickled vegetables
¼ lb Chopped bacon or ground pork
1 stalk Scallion, chopped
1 cup Cooking oil

Seasonings

3 tbsp Soy sauce
2 tbsp Rice wine (or sherry)
2 tsp Sugar
1 tsp Salt
3 tbsp Water
3 tbsp Sesame oil

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Instructions

Prep

In a colander in the sink, wash green beans and drain. Trim beans, cut into 3-inch lengths, and return to colander. Mix the seasonings in a small bowl.

Cook Dish

Heat oil in a wok or frying pan until smoking hot. Working in batches, add ⅓ of the green beans to the oil and cook until the beans are soft and begin to blister. Removed cooked beans with a slotted spoon and drain. Compleat the last 2 batches after the oil gets back to temperature.
Remove all but 2-3 tbsp oil from the wok. Stir fry the bacon or pork until it begins to brown. Add Sichuan vegetable and dried shrimp. Toss to heat through and then add fried green beans. Stir-fry until the green beans are reheated and then stir in the seasonings and scallions. Continue cooking over high heat until the liquid has mostly disappeared. Transfer to a serving dish and serve hot.

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