Szechuan Dried-fried green beans(干煸豆角) is one of my favorite side dishes to order in Sichuan restaurants. In contrast to crisp haricot verts or mushy microwaved diner-style beans, Sichuan-stylegreen beans are blistered and well-cooked without being bland. With Sichuan peppercorns and dried chillis adding spice and smokiness to the flavor profile, this dish becomes positively addictive.
Below is the recipe. Man can use different amount of chili. Of course we like to eat spicy. If you do not eat sharp, just leave the chilis away. It still tastes great!
Szechuan Dry-Fried Green Beans
The season for green beans has begun. Often they only come as a side dish on the table. This is a pity, because they have much more possibilities. One example is the green beans with minced meat from China. In this dish are many flavors, but do not overwhelm the taste of the beans. Green beans are very popular in China and are prepared in various variants, naturally in the wok.
Mix the minced meat with rice wine, cornstarch, ½ tsp salt. Leave in a refrigerator for 20 minutes.
Wash beans that take two ends, cut into 5-6 cm pieces. Boil in boiling water with 1 teaspoonful of salt for 3-5 minutes. Until the color of the beans becomes dark green, then remove, drain.
Peel the garlic and ginger and finely chop the chillies into fine rings.
Heat 3 tablespoons of oil in a wok. The green beans are boiled for half a minute in 5-10 minutes until they are dry and made a little dark brown, boiled, removed, and placed on a plate. Prepare the rest of the beans immediately.
Leave approximately 2 tbsp. Of oil in the wok. Boil the meat briefly with stronger heat in the wok until the color changes, then take out.
Heat 1 tablespoon oil in the wok over medium heat. Add Sichuan pepper, chilli, ginger and garlic to the wok and saute briefly. Add the beans and mince, fry for a short time and stir. Dark soy sauce, light soy sauce, add sugar. Season with salt. Stir for 1-2 minutes until dry. Rake and put into a plate for serving.
Cooked rice is very good.