I first attempted making Sichuan dry-fried green beans 5 years ago while living in Beijing. Night after night I would have these delicious crispy green beans at Sichuan restaurants alongside dishes like mapo tofu and kung pao chicken, and finally decided I needed to try making them on my own. The results of my first experiments were less than impressive, to put it mildly. Then help came from a fellow blogger back home in NY.
Years later, I still make dry-fried green beans with the same time-tested method, varying the ingredients ever so slightly. Here is a revised all-vegetarian recipe featured in my new cookbook.
Dried-fried green beans 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-style green 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.Read More