How to make Dry-Fried Green Beans

Why cooks start here

Dry-Fried Green Beans is cooked the way Sichuan cooks it — salt judged by hand, fat used generously, and the table set for sharing. This is the home version, written down the way a chinese family cook actually puts it on the table.

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.