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Sichuan Dry-Fried Green Beans

Name: Sichuan Dry-Fried Green Beans
Prep time: 3 min
Cook time: 3 min
Total time: 6 min
Yield: 2 servings
Cuisine: chinese
Ingredients: green beans (julienned); pork belly; Yibin yacai (pickled mustard greens); green Sichuan peppercorn; dried chilies; vegetable oil; Salt; MSG; sugar; aromatic black vinegar; Sichuan pepper oil

groups2 servingsspeedEasycountertopsPrep: 3 minsskilletCook: 3 minsscheduleTotal: 6 minsoutdoor_grillStir-frylocal_fire_departmentMedium

Allergens:warningSoy

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

6 Steps Total

Preparation

00:00:05

Wash 400g of green beans, snap off both ends and remove the tough side strings
Then break each into two segments by hand and set aside

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Watch out

Removing the side strings ensures a crisp texture

Select young and tender green beans for optimal results

Ingredients:green beans (julienned)

Tools:small bowlcutting board

Preparation

00:00:20

Prepare 150g of half-fat, half-lean pork belly, slice off the skin
Then mince it finely on a cutting board and place into a bowl

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Watch out

Pork skin is tough and must be removed

Handle the knife carefully when mincing to avoid injury

Ingredients:pork belly

Tools:small bowlcleaver

Preparation

00:00:28

In a small bowl, add 20g of Yibin yacai, 3g of green Sichuan peppercorns, and 10g of dried chili segments
And set aside

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Watch out

Yibin yacai is naturally salty

So adjust the salt quantity carefully during stir-frying

Ingredients:Yibin yacai (pickled mustard greens)green Sichuan peppercorndried chilies

Tools:spice bowl

Active Cooking

00:00:39

warningStay safe

Safety & Health Warning: Raw green beans contain natural toxins and can cause food poisoning if undercooked; also watch for splashing hot oil during deep-frying. Ensure green beans are fried until completely soft and wrinkled; never consume partially cooked green beans.

Heat 500g of vegetable oil in a wok to 70% hot (around 210°C), add 400g of green beans and deep-fry over medium heat for 1 minute until wrinkled
Then remove the wok from heat and steep-fry in warm oil for another 20 seconds, then drain completely

local_fire_departmentmedium heat, about 80 seconds

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Watch out

Steeping off the heat for 20 seconds ensures the green beans are fully cooked

Do not skip this step or there is a risk of food poisoning

Ingredients:vegetable oil (500 g)green beans (julienned) (400 g)

Tools:wokstrainer

Active Cooking

00:01:19

Pour out excess oil leaving a thin glaze in the wok
Add 150g of minced pork and stir-fry over medium heat until fragrant and lard is rendered
Then add 10g of dried chili segments, 3g of green Sichuan peppercorns, and 20g of Yibin yacai, stir-frying over medium heat until aromatic

local_fire_departmentmedium heat, about 23 seconds

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Watch out

Render lard from the minced pork before adding spices

Keep heat at medium to prevent dried chilies from scorching

Ingredients:pork belly (150 g)dried chilies (10 g)green Sichuan peppercorn (3 g)Yibin yacai (pickled mustard greens) (20 g)

Tools:wok spatulawok

Active Cooking

00:01:42

Add the fried green beans back to the wok, then season with 2.5g salt, 1g MSG, and 1g sugar, stir-frying evenly
Pour 5g aromatic vinegar along the hot inner side of the wok to unleash wok hei, and finish by drizzling 5g Sichuan pepper oil, tossing quickly before plating

local_fire_departmentmedium heat, about 39 seconds

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Watch out

Aromatic vinegar must be drizzled along the edge of the wok to create wok hei

Sichuan pepper oil dissipates easily when heated, so add it right at the end

Ingredients:green beans (julienned)Salt (2.5 g)MSG (1 g)sugar (1 g)aromatic black vinegar (5 g)Sichuan pepper oil (5 g)

Tools:serving platewok