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Vegetarian, East Asian

Sichuan dry fried green beans with rice

Sichuan dry fried green beans are a vegetarian dish for 4 people, ready in 30 minutes, easy to make, for about €1.80 per serving. The beans are fried without water until their skin wrinkles and browns, then tossed with garlic, chili, and Sichuan pepper. The key is drying them thoroughly before frying.

Tonight, green beans pan fried until wrinkled, kicked up with garlic and chili, a real Sichuan classic.

Sichuan dry fried green beans with rice
Total time
30 min
Difficulty
Easy
Cost per person
€1.80
Calories per person
440 kcalcalculated by Kiloach, your weight coach
Season
Summer, Fall

Forget soft, boiled green beans here. These get dry fried in hot oil until the skin wrinkles and spots brown, almost like a quick char grilling. The result is surprising, the beans keep some bite and a faint smokiness, far from the usual mushy side dish.

Raw garlic, dried chilies, and Sichuan pepper bring the heat and that signature tingling sensation of Sichuan cooking. Chopped pickles add a tangy edge that wakes up every bite. This is a weeknight dish for when you want something bold, best suited to adults and anyone who enjoys a bit of spice.

The ingredients

4 people

Fruits and vegetables

  • Green beans 600 g
  • Garlic 3 cloves

Pantry

  • Dried chilies 4
  • Chinese pickled mustard greens or pickles 3 tbsp
  • Sichuan pepper 1 tsp
  • Soy sauceoften in the pantry 2 tbsp
  • Neutral oiloften in the pantry 5 tbsp
  • Riceoften in the pantry 300 g
  • Saltoften in the pantry 1 pinch

Allergens Soy, Gluten

The step by step recipe

  1. Trim the green beans, wash them, and dry them thoroughly with a kitchen towel.

    A wet bean spatters the oil and stays soft, make sure it's really dry.

  2. Cook the rice in a pot of salted water, then drain it. 11 min

    It stays warm covered, no need to press it.

  3. Fry the beans in the hot oil, stirring only occasionally, until the skin is wrinkled and spotted brown, then remove them. 10 min

    Let them sit a bit between stirs, the skin needs contact with the pan to brown.

  4. In the pan, keep 1 tablespoon of oil, and cook the garlic, dried chilies, Sichuan pepper, and chopped pickles for 1 minute. 1 min

    Don't let the chilies turn black, they'll taste bitter.

  5. Add the beans back in, pour in the soy sauce, and stir fry for 2 minutes. Serve with the rice. 2 min

    This sauce is salty, taste before adding more salt.

Our tips to get it right

  • Fry the beans in one batch if your pan is large enough, otherwise do two batches so they have room to brown instead of steaming.
  • Prep all the seasoning ingredients before you start frying, because once the beans come out, everything moves fast.
  • If you don't have Sichuan pepper, the dish still works without it, but you'll miss the signature tingle, worth tracking some down for the full effect.

The variations

  • Swap the green beans for flat beans or shredded Chinese cabbage, adjusting the frying time.
  • For a gluten free version, use gluten free soy sauce, the rest of the recipe stays the same.
  • To save time, skip the dry frying step and just stir fry the halved beans in hot oil for 5 minutes.

What to serve it with

  • A light green tea
  • Simple scrambled eggs
  • A bowl of clear broth

Storage

The beans keep for 2 days in the fridge in a sealed container. They lose a bit of their wrinkled texture when reheated, but still taste good pan fried over high heat for a few minutes. This dish doesn't freeze well, the beans would turn mushy.

Questions about this dish

Can I use fresh chilies instead of dried ones?

Yes, but the flavor will be different, brighter and less smoky. Use a sliced fresh chili and cut back the amount if you're worried about heat.

Do I really need to dry fry the beans before adding the seasoning?

Yes, that step gives the dish its signature wrinkled texture. Without it, the beans stay crisp and smooth, less typical of this recipe.

Can I prep this ahead for a dinner with friends?

You can prep and chop all the ingredients ahead of time, but fry the beans right before serving. They lose their texture if they sit too long after cooking.

What exactly do the Chinese pickled mustard greens add?

They bring a tangy, slightly salty note that balances the chili's heat. If you can't find them, chopped pickles make a good substitute.

How long does it take to make Sichuan dry fried green beans with rice?

Count 30 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in Sichuan dry fried green beans with rice?

About 440 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does Sichuan dry fried green beans with rice cost?

About €1.80 per serving, or €7.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains soy, gluten. Always check the labels of the products you buy.

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