Dry-Fried Green Beans

Name: Dry-Fried Green Beans
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Chinese
Ingredients: 500 g green beans; 50 g minced pork — optional; 1 tbsp ya cai; 2 garlic cloves; 1 tbsp soy sauce; 3 tbsp oil; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 vegetarian

Dry-Fried Green Beans is a classic from Sichuan cuisine, where the art of stir-frying transforms simple ingredients into something remarkable. It is a staple at family meals, especially on weekends when the time and care needed are savored and shared. This version captures the essence of home cooking, where every cook has a hand in balancing flavors and textures.

The dish offers a delightful contrast of tender green beans with savory minced pork, each bite enriched by the umami depth of ya cai. A hint of garlic and soy sauce adds complexity, while the generous use of oil ensures a satisfying richness. Salt is added with a practiced touch, making the whole greater than the sum of its parts.

Ingredients

500 ggreen beans
50 gminced pork — optional
1 tbspya cai
2garlic cloves
1 tbspsoy sauce
3 tbspoil
to tastefine sea salt

Method

Trim the ends of 500 g green beans and cut them into 2-inch pieces. This ensures even cooking and allows the beans to absorb flavors uniformly.
Heat 2 tablespoons of the 3 tbsp oil in a large wok over medium-high heat. Once the oil is shimmering, add the green beans and stir-fry for about 5-7 minutes. You want the beans to blister and develop a slightly wrinkled texture, which indicates they are tender and infused with the oil.
Remove the green beans from the wok and set them aside. Add the remaining 1 tablespoon of oil to the wok and reduce the heat to medium.
Add 50 g minced pork to the wok, breaking it up with a spatula. Stir-fry until the pork turns golden brown and slightly crispy, which should take about 3-4 minutes.
Mince 2 garlic cloves and add them to the pork, along with 1 tbsp ya cai. Stir-fry for another minute until the garlic is fragrant and the ya cai is well incorporated.
Return the green beans to the wok and add 1 tbsp soy sauce. Stir everything together, ensuring the beans are well coated with the pork and seasoning.
Taste and adjust with fine sea salt as needed, keeping in mind that ya cai and soy sauce already add saltiness. Serve the dish warm, allowing the flavors to meld together for a satisfying, savory experience.