Dinner · 30 min · chinese

Dry-Fried Green Beans

Weeknight-friendly Chinese cooking: Dry-Fried Green Beans comes together in 30 minutes with green beans, ground pork, and not much else. It is weeknight cooking that still hits your targets — 12 grams of protein per serving. Leftovers keep well, so it doubles as next-day lunch without any extra work.

Ingredients

• 1.5 lb Green beans
• 4 oz Ground pork
• 6 Dried red chiles
• 4 cloves Garlic
• 1 tbsp Light soy sauce
• 1 tbsp Shaoxing wine
• 1 tsp Sugar

Steps

1. Dry the beans completely after washing — any water will steam them instead of blistering. This dish is called “dry-fried” for a reason: the beans should shrivel and char, not stew.
2. Fry the beans in a generous slick of hot oil, undisturbed, 6 to 8 minutes, turning occasionally, until wrinkled and blistered with brown spots. They will look overdone; they are not. That charring concentrates their flavor into something almost meaty.
3. Remove the beans, then brown the pork in the same wok, breaking it very fine. Add the chiles, garlic, and a pinch of sugar and fry until fragrant.
4. Return the beans with the soy and wine and toss 2 minutes so everything mingles. The beans drink up the savory pork and chile oil.
5. Serve hot. The contrast — smoky, wrinkled beans against rich pork and the slow burn of chile — is what makes this a Sichuan restaurant staple.

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