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The Hirshon Sichuan Dry-Fried Green Beans – 干煸豆角

  • Total Time: 0 hours


Units Scale
  • 1 pound green beans, tips cut off
  • 6~10 dried red peppers – I prefer chiles de arbol
  • 1/2 teaspoon whole Sichuan peppercorns
  • 1/2 teaspoon fresh ground Sichuan peppercorns
  • 2 tablespoons of finely chopped ya cai
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon sugar
  • 2 garlic cloves, finely chopped
  • 1 inch root ginger, shredded
  • 2 tablespoons minced scallion, white and light green parts only
  • 1/3 cup minced fatty pork
  • 2 tbsp. Shaoxing rice wine or dry sherry
  • 2 tbsp. soy sauce
  • 2 tsp. toasted sesame oil


  1. Heat wok over a high flame until starting to smoke and add enough canola or peanut oil to deep-fry.
  2. Bring oil temperature to about 350°F (175°C) and deep-fry green beans until most of them have puckered skin. Do not brown them.
  3. Remove and drain on paper towel.
  4. Remove all but 2 tablespoons oil from the wok. Reheat until hot and add pork, breaking it up into crumbles and cooking until it starts to brown. Add dried chili peppers, ya cai, Sichuan peppercorns, scallions and ginger and continue stir-frying.
  5. Add Shaoxing wine, soy sauce and sugar and cook until the pork bits are crispy and the liquid ingredients reduced until almost gone.
  6. Add back the green beans and stir-fry until well-mixed and hot. Add the salt and sesame oil, give a stir, and plate.
  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • Category: Recipes


  • Calories: 146.35 kcal
  • Sugar: 10.37 g
  • Sodium: 614.33 mg
  • Fat: 4.52 g
  • Saturated Fat: 0.94 g
  • Trans Fat: 0.0 g
  • Carbohydrates: 20.94 g
  • Fiber: 5.18 g
  • Protein: 7.38 g
  • Cholesterol: 7.09 mg