There’s something undeniably delightful about the vibrant crunch of Sichuan Dry Fried String Beans, a dish that has become one of my go-to favorites for weeknight dinners. As the first whiff of garlic and ginger dances through the kitchen, I can’t help but feel a wave of anticipation. Inspired by the richness of Sichuan cuisine, this dish marries simplicity with bold flavors, making it a quick yet satisfying side.
Picture those beautiful, wrinkled string beans, perfectly stir-fried with the characteristic tingle of Sichuan peppercorns and the savory goodness of ground pork (or plant-based meat, if you prefer!). With just a handful of ingredients, you can create a masterpiece that elevates any meal and leaves your taste buds singing. So, let’s dive into this easy recipe that not only wins over the hearts of your family but also provides a refreshing alternative to those endless fast-food runs!
Why will you love Sichuan Dry Fried String Beans?
Flavor Explosion: The unique blend of Sichuan peppercorns, ginger, and garlic delivers a taste sensation that’s both spicy and aromatic.
Quick & Easy: This recipe is ready in under 30 minutes, making it ideal for busy weeknight dinners.
Healthy Choice: Packed with vegetables and lower in calories, it’s a guilt-free addition to any meal.
Versatile Delight: Serve it as a side dish or toss it into stir-fries for an extra crunch.
Crowd-Pleaser: Anyone, from family to guests, will be amazed by this bold and flavorful dish!
Sichuan Dry Fried String Beans Ingredients
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For the Stir-Fry
• String Beans – Fresh, young string beans work best for a delightful crunch.
• Vegetable Oil – Essential for shallow frying; try peanut oil for added flavor.
• Sichuan Peppercorns – Infuses the dish with that characteristic numbing spice; black pepper can be a milder substitute.
• Ginger – Fresh ginger adds a fragrant kick; use it to enhance the dish’s aroma.
• Garlic – Fresh minced garlic deepens the overall flavor and aroma.
• Dried Red Chilies – Provides both heat and color; adjust quantity to your spice preference.
• Ground Pork (or Chicken) – Adds rich protein; for a vegetarian version, use plant-based ground meat. -
For the Sauce
• Shaoxing Wine – Introduces complexity; substitute with dry sherry if needed.
• Light Soy Sauce – Delivers savory umami; for gluten-free options, tamari is a great choice.
• Dark Soy Sauce (optional) – Primarily for color; use more light soy sauce if preferred.
• Sugar – Balances flavors perfectly; feel free to reduce or omit based on your taste.
• Salt – Adjust to your personal preference to enhance flavor.
This simple yet flavorful combination makes the Sichuan Dry Fried String Beans truly shine on your table!
How to Make Sichuan Dry Fried String Beans
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Prep Beans: Begin by trimming the ends off the string beans and cutting them in half. Make sure to wash them thoroughly and pat them completely dry to ensure they fry well.
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Fry Beans: Heat ¼ cup of vegetable oil in a wok over medium-high heat. Shallow fry the string beans in batches until they are wrinkled and slightly scorched, which should take about 5-7 minutes. Remove and set aside.
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Stir-fry Aromatics: Turn off the heat temporarily and carefully scoop out excess oil, leaving about 1 tablespoon in the wok. Return the heat to low, and toss in Sichuan peppercorns, minced ginger, garlic, and dried chilies. Stir-fry them for about 1 minute until fragrant.
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Cook Pork: Increase the heat to high and add the ground pork into the wok. Stir-fry quickly until the pork is browned and fully cooked, approximately 3-4 minutes.
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Combine: Add the fried string beans back to the wok. Pour in the Shaoxing wine, light soy sauce, dark soy sauce, and sugar. Toss everything together thoroughly to coat the beans.
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Finish: Stir-fry all the ingredients on high heat until most of the liquid has evaporated, creating a dry-yet-flavorful mixture for about another 2-3 minutes. Serve warm!
Optional: Consider garnishing with sesame seeds for an extra touch.
Exact quantities are listed in the recipe card below.
What to Serve with Sichuan Dry Fried String Beans?
Elevate your dinner experience with complementary dishes that harmonize beautifully with the vibrant flavors of this stir-fried delight.
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Steamed Jasmine Rice: The fragrant, fluffy rice is a perfect canvas to soak up the rich sauce of the string beans, enhancing each bite.
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Mapo Tofu: This spicy, rich Sichuan favorite offers a bold contrast, creating a delightful balance with the string beans’ crunchiness and heat.
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Dan Dan Noodles: The nutty, spicy flavors of these noodles interplay wonderfully with the freshness of the string beans, making a satisfying and filling meal.
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Sesame Garlic Broccoli: The slight bitterness of broccoli, lightly dressed in garlic, complements the flavorful stir-fry, providing a nutritious crunch and vibrant color.
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Chilled Cucumber Salad: Refreshing and light, this dish adds a cool contrast to the heat of the string beans while introducing a delightful crunch.
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Sichuan Hot Pot: For a fun meal, serve the string beans alongside a communal hot pot, allowing everyone to add their favorite ingredients for a flavorful feast.
Sichuan Dry Fried String Beans Variations
Feel free to tailor this scrumptious dish to your liking and explore delightful flavor combinations!
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Meat-Free: Omit the ground pork and add sliced mushrooms to introduce earthy umami without compromising on taste.
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Spice Lover’s Dream: Increase the number of dried red chilies or add fresh chopped chili for an extra kick that ignites your taste buds.
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Gluten-Free: Swap light soy sauce for tamari to keep the rich flavors intact while catering to your gluten-free friends.
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Nutty Flavor: Incorporate a splash of sesame oil at the end for a fragrant twist that enhances the dish’s depth.
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Asian Greens: Mix in some chopped bok choy or baby spinach during the final stir-fry for a colorful and nutritious boost.
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Creamy Addition: Sprinkling in a handful of toasted peanuts creates a crunchy, creamy texture that complements the string beans beautifully.
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Preserved Vegetables: Using pickled mustard greens instead of fresh beans offers a tangy, vibrant contrast in flavor. Add them towards the end to maintain their crunch.
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Citrus Zest: A splash of lime or lemon juice at the end brings a refreshing brightness that elevates the entire dish.
Dive in and enjoy experimenting with these variations to find your perfect blend of flavors in this classic Sichuan dish!
Expert Tips for Sichuan Dry Fried String Beans
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Dry Beans First: Ensure string beans are completely dry before frying to avoid hot oil splatter. Moisture can lead to uneven cooking too.
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High Heat Essential: Use high heat when stir-frying to achieve the desired “dry” texture. This prevents the beans from becoming soggy in sauce.
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Taste as You Go: Continuously taste and adjust seasoning throughout the cooking process, especially with soy sauce and salt for optimal flavor balance.
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Chili Control: Customize heat level by adjusting the number of dried red chilies. Start with less if unsure, as you can always add more spice later.
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Mix & Match Proteins: Feel free to substitute ground pork with chicken, turkey, or plant-based meat in this Sichuan Dry Fried String Beans dish for a personal touch.
How to Store and Freeze Sichuan Dry Fried String Beans
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Room Temperature: Best enjoyed fresh for optimal flavor; do not leave at room temperature for more than 2 hours to avoid spoilage.
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Fridge: Leftovers can be refrigerated in an airtight container for up to 2 days. Reheating in a wok or skillet helps revive its crunchiness.
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Freezer: For longer storage, freeze cooked string beans in a single layer on a baking sheet. Once frozen, transfer to a sealed bag for up to 1 month.
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Reheating: When ready to enjoy, heat in a hot pan until warmed through, making sure not to overcook to maintain texture.
Make Ahead Options
These Sichuan Dry Fried String Beans are perfect for meal prep enthusiasts! You can trim and wash the string beans up to 24 hours in advance, then store them in an airtight container in the refrigerator to keep them fresh and prevent wilting. Additionally, you can prepare the stir-fry aromatics—ginger, garlic, and dried chilies—by mincing them and keeping them refrigerated for up to 3 days. On the day you plan to serve, simply shallow fry the prepped string beans, cook the ground pork, and combine everything with the prepped aromatics and sauces for a quick finish. This way, you’ll enjoy delicious, homemade Sichuan Dry Fried String Beans with minimal effort!
Sichuan Dry Fried String Beans Recipe FAQs
What kind of string beans are best for this recipe?
Absolutely! I recommend using fresh, young string beans for this dish. They’re tender and have that delightful crunch that makes Sichuan Dry Fried String Beans so enjoyable. Look for beans that are bright green and firm, avoiding those with dark spots or wrinkles, which indicate they are overripe.
How should I store leftover Sichuan Dry Fried String Beans?
After cooking, it’s best to enjoy your Sichuan Dry Fried String Beans fresh for optimal flavor. However, if you have leftovers, you can refrigerate them in an airtight container for up to 2 days. Simply reheat them quickly in a wok or skillet over medium heat to bring back some of that initial crispiness!
Can I freeze Sichuan Dry Fried String Beans?
Yes, you absolutely can freeze this dish! First, let the cooked string beans cool completely. Then, spread them out on a baking sheet in a single layer and freeze until solid, about 1 to 2 hours. Once frozen, transfer them into a sealed freezer bag for up to 1 month. To reheat, simply cook them in a hot pan until warmed through, but be careful not to overcook, as this can lead to a mushy texture.
How do I prevent the string beans from becoming soggy?
Very good question! To ensure your Sichuan Dry Fried String Beans maintain their crispness, make sure to dry them thoroughly after washing. If there’s moisture on the beans, it will cause them to steam instead of fry, leading to a soggier texture. Fry them over high heat, and aim to serve your dish right after cooking for the best results.
Are there any dietary considerations for this dish?
Yes! If you’re cooking for someone with dietary restrictions, feel free to make adjustments. For a vegetarian version, simply substitute the ground pork with plant-based meat or omit it altogether and consider adding mushrooms for an umami kick. Additionally, for a gluten-free option, ensure you use tamari instead of regular soy sauce.
Can I adjust the spice level in this recipe?
Absolutely! The beauty of Sichuan Dry Fried String Beans is its versatility. If you prefer a milder dish, you can reduce the number of dried red chilies or omit them altogether. For those who love a fiery kick, feel free to add more chilies to elevate the heat even further. Cooking is all about personal preference, so don’t hesitate to experiment!
Sichuan Dry Fried String Beans: Bursting with Flavor and Crunch
Ingredients
Equipment
Method
- Prep Beans: Trim the ends off the string beans and cut them in half. Wash thoroughly and pat dry.
- Fry Beans: Heat ¼ cup of vegetable oil in a wok over medium-high heat. Shallow fry the string beans until wrinkled, about 5-7 minutes. Remove and set aside.
- Stir-fry Aromatics: Scoop out excess oil, leaving 1 tablespoon. Over low heat, add Sichuan peppercorns, minced ginger, garlic, and dried chilies. Stir-fry for 1 minute until fragrant.
- Cook Pork: Increase heat to high, add ground pork, and stir-fry until browned, about 3-4 minutes.
- Combine: Add fried string beans, Shaoxing wine, light soy sauce, dark soy sauce, and sugar. Toss to coat the beans.
- Finish: Stir-fry on high heat until most liquid evaporates, about 2-3 minutes. Serve warm.