Dry-Fried Green Beans 乾煸四季豆

Auntie Emilys Kitchen-Dry-Fried Green Beans5

You can use this recipe for any vegetable that doesn’t have too much water content. Asparagus, cauliflower, eggplant and broccoli are some good ones. I wouldn’t recommend dry-frying for vegetables like spinach, bok choy or lettuce though.

You may also consider adding ground pork, olives, chopped dried shrimp, pork cracklings, Sichuan peppercorn, dried red chilis, XO sauce, hot bean paste and peanuts.

The preserved vegetables are optional but I like the bit of crunch and additional flavour that it offers to the dish. I used preserved radish 菜脯 (cài pǔ). Preserved mustard greens 榨菜 (zhà cài) would be a better option to maintain its Sichuan flavour.

5 from 1 vote

Approximate cost (CAD) $4

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Prep Time 15

Cook Time 8

Total Time 23

Course Dinner, Lunch, Main Course

Cuisine Chinese, Sichuan

Servings Serv

Calories 364 kcal

Ingredients

450 g Green beans
4 Shiitake mushrooms , diced or minced (dry or fresh)
1 Shallot , diced or minced
5 cloves Garlic minced
30 g Preserved radish /vegetable (optional)
1-2 Thai chilis
½ tsp Salt
¾ tsp Sugar
1 tsp Light soy sauce
½ tsp Dark soy sauce
4 tbsp Oil
60 ml Water

Instructions

Soak dry shiitake mushrooms the night before to soften
Remove ends of green beans, wash and snap apart to your desired length
Prepare and dice shiitake mushrooms, shallot, garlic, chilis and preserved radish Any savoury preserved vegetable will be suitable
Heat wok on high, add 2 tbsp oil, add green beans and ½ tsp salt
Stir-fry green beans for 1 minute, then add 60 ml water Adding a bit of water will help cook the green beans quicker and prevent burning
Keep stir-frying until water evaporates and you see a bit of charring on the green beans. Remove green beans from wok
Add 2 tbsp of oil to the wok
Add shallots, garlic, chilis and preserved radish to the wok.
Stir-fry until aromatic and move them to one side of the wok
Add shiitake mushrooms to wok and fry on its own for 30 seconds, then mix everything together
Add green beans back into the wok
Add ¾ tsp sugar, 1 tsp light soy sauce, ½ tsp dark soy sauce. Stir-fry and mix well for 30 seconds
Turn off heat and taste test. Make adjustments if necessary The salt level of the preserved radish may vary, so you may need to adjust the amounts of soy sauce accordingly
Serve

Nutrition

Calories: 364kcalCarbohydrates: 26gProtein: 7gFat: 29gSaturated Fat: 2gPolyunsaturated Fat: 8gMonounsaturated Fat: 18gTrans Fat: 1gSodium: 1093mgPotassium: 646mgFiber: 8gSugar: 12gVitamin A: 1571IUVitamin C: 45mgCalcium: 114mgIron: 3mg

Keyword Garlic, Green Beans, Shallot, Shiitake Mushroom, Thai Chili

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