SichuanMedium · Hot
Sichuan Dry-Fried Green Beans
Blistered and wrinkled from sustained high heat, these green beans shed moisture until their skins pucker and char at the edges — that's the goal, not an accident. Ground beef crisped with garlic, cayenne, and soy sauce presses into every crevice of the beans. Fiery, textural, and completely addictive.
Prep
15 min
Cook
15 min
Total
30 min
Method
Prep
1
Trim green beans and cut into 2-inch pieces. Finely mince garlic. Grate ginger. Slice green onions, separating white and green parts.
Dry-Fry the Beans
2
Heat wok over high heat until smoking. Add 2 tablespoons oil and swirl to coat.
3
Add green beans in a single layer. Dry-fry without stirring for 3 minutes until blistered and starting to char on bottom.
4
Toss and continue frying another 3-4 minutes until beans are wrinkled and slightly charred. Remove and set aside.
Wok-Toss with Protein
5
Add remaining 1 tablespoon oil to wok. Add ground pork and break apart with spatula.
6
Fry pork over high heat until browned and slightly crispy, about 2-3 minutes.
7
Add garlic, ginger, and white parts of green onion. Stir-fry rapidly for 30 seconds until fragrant.
Combine and Season
8
Return blistered green beans to wok. Toss everything together over high heat.
9
Add soy sauce, cayenne, salt, and black pepper. Toss vigorously for 1 minute until sauce is distributed and beans are coated.
11
Throw in green parts of green onion, toss once, and serve immediately.
A
Nutri-Score
Excellent balance
A–E · lower is better · score -2
Calories
215
per serving
High in protein · 12gLow sugar · 3gLow saturated fat · 2g
Protein
12g
Carbs
13g
Fat
14g
Sat. fat
2g
Fiber
5g
Sugar
3g
Sodium
849mg
Gluten FreeDairy FreeLow CarbPaleoHeart HealthyDiabetes FriendlyAnti InflammatoryWeight ManagementHigh ProteinBalanced MacrosLow Carb Friendly
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
B
Environmental impact
Low impact
A–E · lower is better · includes estimates
kg CO2e
0.6
per serving
BCarbonAEU all-round· carbon sets the grade
Water
0.3m³
Land
31Pt
Runoff
0.06g P
Ground Pork drives 78% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
7
Umami
2
Sweet
5
Salty
1
Sour
1
Bitter
5
Spicy
Textures
CrispyTenderChewy
Aromas
SmokyPungentSavoryHerbal
Kitchen Equipment
Techniques
Safety & Storage
Cooking Temperature
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Cross Contamination
Separate cutting boards required for raw pork versus vegetables. Never allow raw pork drippings to contact ready-to-eat ingredients.
Handling
Ground pork must reach internal temperature of 160°F/71°C minimum. Check multiple points as uneven thickness can cause hot spots.
Storage
Leftover dish must be refrigerated within 2 hours in airtight container. Consume within 3 days. Reheat to 165°F/74°C before serving.
High Risk Population
Immunocompromised individuals, pregnant women, and elderly should ensure pork is thoroughly cooked with no pink remaining.
Allergen Warning
Soy sauce contains both soy and gluten. Verify soy sauce is wheat-free for gluten-free dietary needs.
Pro Tips
Technique
Stop being afraid of smoke! When your wok starts smoking, that's when the magic happens. The dry-fry technique requires patience — let the beans sit undisturbed for those first 3 minutes to develop that signature charred texture without stirring.
Substitution
No wok? A large cast iron skillet works too — just make sure it's screaming hot before you add anything. You won't get perfect wok hei, but you'll still get delicious blistered beans.
Equipment
Your wok must be preheated until it literally smokes. Only then add the oil, then the beans. This temperature is non-negotiable for proper dry-frying.
From the chef
The whole point of dry-fried green beans is those wrinkled, blistered skins — and you only get them by leaving the beans alone in a hot, dry wok long enough to shed moisture and char. Do not stir early. Let them sit until you hear the sizzle change from sharp to steady. Then the ground pork goes in, crisped hard with garlic and cayenne until it presses into every crevice. A hit of soy ties it together. The result is fiercely textural and unapologetically spiced — not a side dish, a statement. Get your wok hot and commit.
TagsDry FryWok CookingSpicyCharredPorkLegumesWeeknight DinnerSichuan ClassicHigh Heat
AllergensSoyGlutenSesameSeed Allergy
Source: generated · May 30, 2026