Side Asian

Sichuan green beans

Name: Sichuan deep-fried green beans recipe
Yield: 2
Cuisine: /asian, /chinese
Ingredients: Vegetable oil, to deep-fry; 500g green beans; 60g pork mince; 2 tsp minced ginger; 2 tsp chopped garlic; 1 tsp Sichuan ground red pepper; 3 whole dried chillies, chopped; 30.00 ml light soy sauce; 1 tsp white sugar; 1 tsp Chinese black (chinkiang) vinegar

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by Celine Chung

CHEF, COOKBOOK AUTHOR

Jul 09, 2023

These are green beans like you've never had before.

Vegetable oil, to deep-fry
500g green beans
60g pork mince
2 tsp minced ginger
2 tsp chopped garlic
1 tsp Sichuan ground red pepper
3 whole dried chillies, chopped
1 1/2 tbs light soy sauce
1 tsp white sugar
1 tsp Chinese black (chinkiang) vinegar

Method

1.

Fill a large wok with oil to a depth of 3cm and heat to 170°C. Deep-fry beans, in batches, until they take on a slightly rough texture. Set aside.
2.

Pour a drizzle of oil into a hot frying pan, then add the pork mince. Fry until the meat is nicely browned. Add ginger, garlic, pepper and chilli to the meat, then the green beans. Stir-fry quickly, pour in soy sauce, sugar and black vinegar, stir again and serve immediately.

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Recipe Notes

Deep-fry the beans in batches and make sure they are dry or the oil will splatter.

This recipe is traditionally made with flat or romano green beans. We adapted the recipe to use French green beans because the season was particularly abundant. Make sure you adjust the cooking time according to the size of the beans.

You’ll need a deep-frying thermometer.