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Vegetarian Dry Sautéed Sichuan Green Beans Recipe

I can honestly say that this is my favorite Sichuan dish, second only to MaPo Tofu. I’ve eaten it many times, but had never made it. Well, that has changed. This was really incredible.
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Prep Time 10 minutes
Cook Time 10 minutes
Servings: 4
Course: Main Course, Side Dish
Cuisine: Chinese
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound Green Beans trimmed.
  • 1 cup Vegetable Oil
  • 1 Tbsp Ginger minced
  • 3 cloves Garlic minced
  • 1 tsp Sichuan Peppercorns crushed
  • 2 Tien Tsin Chilis crushed
  • 2 ounces dried Shiitake Mushrooms soaked in hot water and chopped.
  • 1 Tbsp Shaoxing wine
  • 1 Tbsp light soy sauce
  • 1/2 Tbsp dark soy sauce
  • 1 drop of Liquid Smoke
  • 1/4 teaspoon sugar
  • Dash of Toasted Sesame Oil

Equipment

  • Wok

Method
 

  1. Start your wok and pour your oil in the wok. Once it is up to temperature, add your green beans and cook them for 6 to 7 minutes until they are blistered and softened.
  2. Set them aside to drain in a colander over a pan. Then drain all of the oil off of the wok except for about 1 tablespoon. Then add your garlic, ginger, shiitake mushrooms, sauté for 1 minute and then add your Szechuan peppercorns and chilies and stir fry them gently on low heat.
  3. Then bring the heat up to high, add in the green beans, and the sauce mixture and stir fry for about one minute Serve with rice and enjoy.

Notes

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