Dry-Fried Green Beans: Ultimate Secret to Crispy Non-Greasy Texture

Hello everyone, I’m Xiao Mi Zhou. Today I’m sharing the Sichuan classic Dry-Fried Green Beans! The challenge lies in achieving crispy skin while maintaining tender green interiors without absorbing excess oil. After repeated experiments, I’ve found the perfect solution and I’m excited to share it with you!

First, admire this crispy finished dish!

Wrinkled skin, vibrant green color - this is perfect dry-fried green beans!

Detailed Steps

Step 1: Prepare Green Beans (Secret #1)

1. Wash green beans, remove ends and tough strings
2. Key technique: Thoroughly pat dry with paper towels
3. Cut into uniform 5cm lengths
4. Lightly dust with thin layer of cornstarch

Drying prevents oil splatter, thin starch layer helps form crispy coating

Step 2: Dry-Fry Green Beans (Secret #2)

1. Heat wok with double the usual oil amount
2. Exclusive technique: Add beans when oil is 60% hot
3. Stir-fry over medium heat until skin wrinkles, showing tiger-skin pattern
4. Remove and drain, avoid overcooking

Medium heat slowly evaporates moisture, creates aromatic crispiness

Step 3: Cook Meat and Seasonings

1. Leave some oil in wok, stir-fry pork until golden
2. Add minced preserved mustard tuber until fragrant
3. Add dried chili sections and Sichuan peppercorns
4. Add minced ginger and garlic, stir until aromatic

Preserved mustard tuber is the soul, provides unique savory flavor

Step 4: Combine and Season

1. Return fried green beans to wok
2. Pour cooking wine along wok sides to release aroma
3. Add all seasonings, quick stir-fry
4. Key technique: High heat quick stir-fry for 30 seconds only

High heat quick cooking maintains bean crispiness

Step 5: Plate and Serve

1. Add chopped scallions, drizzle sesame oil
2. Quick stir to combine evenly
3. Plate, serve immediately
4. Optional: garnish with white sesame seeds

Serve hot for optimal crispy texture experience

Exclusive Three Secrets

🎯 Secret #1: Moisture Control Method

• Thorough drying: Prevents oil splatter and excess oil absorption
• Thin starch coating: Helps form crispy exterior
• Medium heat frying: Allows gradual moisture evaporation

🎯 Secret #2: Temperature Control Method

• 60% oil temperature: High enough for quick surface contraction
• Medium heat frying: Avoids burnt outside/raw inside
• High heat finish: Quickly locks in flavors

🎯 Secret #3: Ingredient Pairing Method

• Preserved vegetable: Provides unique savory umami
• Sichuan peppercorns: Adds characteristic numbing aroma
• Ground pork: Enhances overall flavor complexity

Advanced Techniques

🌟 Ingredient Selection:

• Green beans: Uniform thickness, fresh and vibrant green
• Preserved mustard tuber: Yibin yacai most authentic
• Pork: Some fat for better flavor

🌟 Heat Control:

• Bean frying: Medium heat patient stir-frying
• Seasoning cooking: Low heat to release aromas
• Final combining: High heat quick completion

🌟 Healthier Versions:

• Less oil version: Use air fryer instead of deep-frying
• Oven version: Bake at 200°C for 15 minutes
• Vegetarian version: Substitute pork with minced mushrooms

FAQ

Q: Why aren’t my green beans crispy enough? A: Possibly not dried thoroughly or oil temperature too low

Q: Why are beans too greasy? A: Insufficient frying time or oil temperature too low

Q: Can I skip the ground pork? A: Yes, substitute with minced mushrooms or dried tofu

Nutritional Value

• ✅ Dietary fiber: Green beans rich in fiber
• ✅ Vitamins: Rich in vitamin A and C
• ✅ Plant protein: Green beans provide quality protein
• ✅ Low calorie: Suitable for weight management

Serving Suggestions

• 🍚 With steamed rice: Classic rice companion
• 🍺 With beer: Perfect drinking snack
• 🍵 With light tea: Excellent grease-cutter
• 🥣 With congee: Traditional breakfast choice

This dry-fried green beans is not only crispy and delicious but also relatively healthy. Master these techniques to easily create restaurant-quality dry-fried green beans at home!