Dry-fried green beans
Green beans fried until blistered and wrinkled, then tossed with a little minced pork, preserved mustard greens, chilli and Sichuan pepper.
What makes it dry-fried green beans
- Beans cooked until blistered and wrinkled, not steamed tender.
- Yacai (preserved mustard greens) and a little pork for savour.
- Dry — no sauce on the plate.
Where it comes from
Gānbiān, 'dry-frying', is a Sichuan way with the wok: food is stirred and pressed in a little oil until it gives up its water and wrinkles, which concentrates its flavour. Beans are the classic; beef and eel get the same treatment.
Restaurants often deep-fry the beans for speed; the slower wok method is the older way.
Be the first here
Start your own dry-fried green beansNo one here has made dry-fried green beans yet. Start it as v1, and every version after is an experiment the next cook can learn from.
