35 minutes
A flavorful Sichuan dish featuring blistered green beans and pickled greens, seasoned with aromatic spices and a hint of heat.
teaspoons
Shaoxing Wine
tablespoons
0 dash
cups
String Beans, trimmed
0 oz
Dried Chiles, snipped
each
Garlic Clove, minced
each
Fresh Ginger, minced
tablespoons
Whole Sichuan Peppercorns
teaspoons
Sichuan Pickled Greens (Yacai), minced
tablespoons
to taste
1. Make the sauce
Firstly, make the sauce by stirring together the soy sauce, Shaoxing wine, and a dash of ground white pepper in a small bowl.
2. Blister the green beans quickly
To blister the green beans quickly, heat about 2 cups of vegetable oil in a wok until it’s shimmering. Add the string beans in batches, frying each for about 2 minutes until they are blistered and slightly shriveled. Use a spider or skimmer to transfer the beans to paper towels to drain.
3. Dry-fry method for green beans
For a slower, dry-fry method, heat a tablespoon of oil in a wok or skillet over medium-high heat. Add the beans in a single layer and let them cook without stirring for about 5 minutes. Then, turn them and cook for another 5 minutes until they are blistered and tender.
4. Make the stir-fry
Once the beans are ready, it’s time to make the stir-fry. Heat 2 tablespoons of oil in your wok over high heat. Add the dried chiles, minced garlic, fresh ginger, and Sichuan peppercorns. Stir-fry for about 30 seconds until the aromatics release their fragrance and the chiles darken slightly.
5. Combine and serve
Next, toss in the cooked string beans and the minced Sichuan pickled greens. Pour in the sauce mixture you prepared earlier and toss everything together until the beans are well-coated and piping hot. Season with kosher salt to taste and serve immediately.
Add ground pork, beef, or chicken after the aromatics have been sautéed and before adding the green beans. Cook until the meat is browned and then proceed with adding the beans and other seasonings.
Instead of meat, add diced tofu after the beans have blistered. Incorporate a spoonful of doubanjiang (fermented broad bean and chili paste) for depth, along with the Sichuan peppercorns and soy sauce.
Swap out the green beans for diced eggplant and blister them in the same way. The eggplant's spongy texture will soak up the flavors beautifully.
Add roasted peanuts and diced bell peppers to the blistered beans. For the sauce, mix together soy sauce, hoisin sauce, vinegar, and a pinch of sugar to add complexity.
Use the technique of velveting thin slices of fish, then stir-fry them quickly with the pickled greens and season with the same Sichuan-style sauce.
Before blistering, ensure your green beans are thoroughly dried after washing. Any moisture will lower the oil temperature and prevent proper blistering, leading to soggy beans.
Use a wok or a heavy skillet that retains heat well for blistering the beans. The oil should be hot but not smoking; around 350°F (175°C) is ideal. High heat ensures the beans blister and char slightly without overcooking.
Blister the green beans in batches if necessary. Overcrowding will cause the beans to steam rather than blister, affecting the texture and flavor.
They are essential for that characteristic mala (numbing and spicy) profile. Toast and grind them just before using to release their aromatic oils.
Sichuan cuisine is known for its bold flavors. Ensure you have a good balance of heat from the dried chilies, umami from the soy sauce, acid from the black vinegar, and a hint of sweetness if desired. Taste and adjust as you cook.
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