This popular Sichuan dish is a staple at many Chinese restaurant buffets. What makes it characteristic of Szechuan cooking is not only the added spice but also the technique of dry-frying. The idea is to dehydrate the green beans, concentrating the flavor and making them nice and crispy and somewhat charred. The resulting wrinkled exterior creates little nooks and crannies, perfect for holding in the sauce, allowing you to use less and letting the vegetable take center stage. Wash the green beans and drain thoroughly. Trim the ends and cut on the diagonal into pieces approximately 2 inches long.
CHINESE "DRY-FRIED" GREEN BEANS
Chili Garlic Green Beans (PF Changs Copycat Recipe)
We think Shaoxing wine, a Chinese fermented rice wine, is the secret sauce that makes this recipe sing. While you can substitute dry sherry, nothing else achieves quite the same flavor. See the step-by-step photos here and click here for four more easy stir fry recipes. Toss chicken, cornstarch, red pepper flakes, a pinch of salt, and 1 Tbsp.
Asian Style Sweet & Spicy Green Beans Recipe
This is the popular Chinese restaurant dish featuring stir-fried green beans. It comes from the Szechuan region in western China, and like many Szechuan dishes, is highly seasoned. This makes them extra tender. You can prepare this dish using green beans also called string beans or snap beans , haricots verts, or Chinese longbeans pictured in the photo. This is one of my favorite dishes to make and it tastes much better than take-out.
Just about every Asian restaurant you go to will have some variation of crunchy green beans. Some are heavy on the garlic. Some are covered in sesame seeds.