🍽️ Sichuan Dry-Fried Green Beans — 干煸四季豆

Ingredients | 配料

• 300 g (about 10 oz) fresh green beans, trim ends and cut into ~4–6 cm sections | 四季豆 300g，去筋切段
• 2–3 dried chilies, broken into pieces (adjust to taste) | 干辣椒 2–3 个，切段
• 1 teaspoon Sichuan peppercorns (hua jiao) | 花椒 1 茶匙
• 2 cloves garlic, finely minced | 大蒜 2 瓣，切沫
• 1 teaspoon fresh ginger, finely minced | 生姜 1 茶匙，切沫
• 1 tablespoon neutral cooking oil (peanut, vegetable, or canola) plus extra for frying | 食用油 1 汤匙 + 用于煎炸的油
• 1/2 teaspoon salt (or to taste) | 盐 1/2 茶匙
• 1/4 teaspoon chicken bouillon or MSG (optional) | 鸡精 1/4 茶匙（可选）
• 1 teaspoon light soy sauce (optional, for color & umami) | 酱油 1 茶匙（可选）
• Optional: 1–2 scallions, cut into 2 cm pieces for garnish | 可选：葱段点缀

Method — Step-by-Step Instructions | 详细步骤

1. 1. Trim and wash the green beans.
   Trim both ends of each bean and remove the fibrous string if present. Rinse under cold water and pat dry with a kitchen towel. Work in batches if needed.
   葱生：去两端并洗净，擦干。
2. 2. Two prep options — blanch & drain (recommended for even cook) or direct dry-fry (faster).

    

   • Option A — Blanch then dry: Bring a pot of water to a rolling boil, add a pinch of salt, and blanch beans for 30–45 seconds until color brightens but beans are still crisp. Immediately transfer to an ice bath or cold water to stop cooking. Drain thoroughly and pat dry on a towel or leave on a rack to air dry ~5–10 minutes. This removes surface moisture evenly so they blister instead of steaming when fried.
   • Option B — Direct dry-fry: If beans are thin and very fresh, you can skip blanching. Make sure they are thoroughly dry — moisture causes oil splatter. This method yields a stronger blistered/wrinkled texture but requires close attention and slightly more oil.

   方法：A 推荐先焯水再沥干；B 可直接煸炒（确保豆子干燥）。

3. 3. Heat oil for initial frying/blistering.
   In a wok or large skillet, add enough oil to shallow-fry or deep-fry the beans so they contact hot oil (about 1/2 to 1 cup depending on pan size). Heat oil over medium-high until shimmering (~170–180°C / 340–355°F). To test, toss one bean in — it should sizzle and bubble energetically.
   热油至冒气，扔一根豆子能见明显爆泡。
4. 4. Fry the green beans until blistered and slightly shriveled.
   Working in batches to avoid overcrowding, add green beans and fry, stirring occasionally, for 1.5–3 minutes per batch until the skins blister and the beans take on some brown spots and a slightly wrinkled appearance. Remove with a slotted spoon and drain on paper towels or a rack. Repeat with remaining beans.
   分批炸至表皮起皱并微带焦斑，捞出沥油。
5. 5. Reserve oil and leave ~1 tablespoon in the wok for aromatics.
   Pour off excess oil from the wok into a heatproof container, leaving about 1 tablespoon (or ~2 tbsp if you like more flavor) in the pan. Heat the wok over medium heat.
   留底油约1汤匙用于爆香。
6. 6. Toast Sichuan peppercorns and dried chilies briefly.
   Add Sichuan peppercorns to the hot oil and fry for 10–20 seconds until aromatic (be careful — they can burn). Add dried chili pieces and fry for another 10–20 seconds until fragrant. Adjust time carefully — burned peppercorns taste bitter. Remove peppercorns early if you prefer only mild numbing aroma.
   小火爆香花椒和干辣椒，注意别糊。
7. 7. Add garlic and ginger; stir quickly.
   Add minced garlic and ginger, stir constantly for about 15–30 seconds until fragrant but not browned. Garlic should sizzle and smell aromatic; if it browns too fast, lower heat.
   加姜蒜快炒出香味，别炒糊。
8. 8. Return fried green beans to the wok and toss to combine.
   Add the previously fried green beans back into the wok. Stir-fry over medium-high heat, turning frequently so they pick up the toasted aromatics and the remaining oil coats them evenly. Stir until beans are dry to the touch and show a wrinkled texture (about 1–2 minutes).
   回锅翻匀，使豆子吸香并变干瘪（1–2 分钟）。
9. 9. Season — salt, chicken bouillon (optional), soy sauce.
   Sprinkle salt, optional chicken bouillon (or a tiny pinch of MSG), and drizzle light soy sauce for color/umami. Toss quickly and taste. Adjust seasoning as needed — add a little more salt if required, but don’t over-sauce; the dish should be slightly dry and savory, not soupy.
   加盐鸡精酱油调味，口味别太湿。
10. 10. Finish and serve.
    Optionally toss in chopped scallion pieces right at the end and give a final quick stir (10–15 seconds). Transfer to a serving plate and serve immediately while hot and aromatic. The beans should be slightly wrinkled, fragrant, and with concentrated savory flavor.
    出锅撒葱，趁热上桌。

Timing & Temperature Quick Reference | 时间与火候速览

• Blanch: 30–45 seconds (if using) | 焯水 30–45 秒
• Frying/blistering (per batch): 1.5–3 minutes | 炸制每批 1.5–3 分钟
• Toast pepper/chili: 10–20 seconds | 炒香花椒干辣椒 10–20 秒
• Garlic/ginger: 15–30 seconds | 姜蒜 15–30 秒
• Final toss with aromatics & seasoning: 1–2 minutes | 最后翻炒 1–2 分钟

Variations & Serving Suggestions | 变化与上桌建议

• With minced pork: Brown 80–100 g minced pork first, remove, then follow recipe and return pork at the end. Adds meaty depth. | 可加肉末同炒
• Vegetarian umami: Use a little mushroom seasoning or vegetarian oyster sauce instead of chicken bouillon. | 素食可用蘑菇精/耗油
• Less numbing: Reduce Sichuan peppercorns or remove them after toasting. | 减麻可少放花椒
• Extra heat: Add more dried chilies or a splash of chili oil at the end. | 想辣可加辣油
• Make ahead: You can fry beans ahead and reheat in a hot pan with aromatics, but freshly blistered texture is best. | 可提前炸好再回锅，但现炸最好吃

Storage & Reheating | 保存与回温

• Store: Refrigerate in an airtight container up to 2 days. Texture will soften. | 冷藏可保存 2 天
• Reheat: Stir-fry quickly over medium-high heat to re-crisp and warm through. Avoid microwave (makes them soggy). | 回锅快炒可恢复口感，勿微波

Common Problems & Fixes | 常见问题与解决

• Beans soggy/steamed: Cause — too much moisture or overcrowding in pan. Fix — dry beans thoroughly, fry in batches, or increase heat. | 变软：豆湿或锅挤，分批炸干。
• Bitter or burnt aromatics: Cause — over-toasting pepper/chili or burning garlic. Fix — lower heat and remove aromatics early. | 发苦：炸糊姜蒜花椒，需降火。
• Not flavorful enough: Add a touch more salt or umami (soy sauce/chicken bouillon) at the end. | 不够鲜：末尾补盐或酱油。

Quick Recipe Summary (for copy/paste) | 快速配方一览

300g green beans — trim & cut
2–3 dried chilies — pieces
1 tsp Sichuan peppercorns
2 cloves garlic, minced
1 tsp ginger, minced
1 tbsp oil + oil for frying
1/2 tsp salt, 1/4 tsp chicken bouillon (optional)
1 tsp light soy sauce (optional)

Blanch (30–45s) & dry OR ensure beans are very dry.
Fry beans in batches until blistered (1.5–3 mins each).
Reserve ~1 tbsp oil; toast pepper & chilies.
Add garlic & ginger; return beans; toss, season & serve.

Chinese concise notes — 中文精简要点：

• 四季豆去筋切段，洗净擦干。| 去筋切段，擦干
• 推荐焯水后沥干或彻底风干；也可直接煸（豆要干）。| 焯水或风干
• 油热炸至表皮起皱、微焦，捞出沥油。| 炸至干瘪捞出
• 留少量底油爆香花椒、干辣椒、姜蒜，回锅翻匀调味。| 爆香回锅翻匀调味
• 出锅撒葱段，趁热上桌。| 撒葱，趁热吃