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Dry Stir-Fried Green Beans

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(1)

Dry stirfried green beans on a white plate.
Photo by Lizzie Mayson

One of my favorite ways to eat green beans is this Sichuan-style dish. It is punchy in flavor thanks to the chile and garlic. The green beans for this dish are typically deep-fried first, but I like to keep it simple and blister them in a hot wok or frying pan. Dry stir-frying also means no liquid, such as water, is added, so the flavor of the beans is not diluted and they retain a little bite, as well as a crispy texture from the slightly charred exterior.

This recipe was excerpted from ‘Have You Eaten?’ by Verna Gao. Buy the full book on Amazon.

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