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Home Cooking 3

Dry-Fried Szechuan Green Beans, no chopping required?

pamela joy | Sep 16, 201302:31 PM

This is to settle a bet: I'd swear I found a recipe online for traditional dry-fried string beans in which the aromatics (ginger, garlic, dried chili peppers) were left in big chunks (or whole, in the case of the peppers) and added to the pan before the beans, to flavor the oil. The only other thing I remember was, that's all there is to remember. Perhaps it was seasoned before serving with a little salt or soy sauce, but nothing more. Does this ring a bell? All of the recipes I've found call for frying the beans first and then adding minced ginger and garlic. (And of course some call for additional ingredients: Szechuan pepper, pork, dried shrimp, rice wine, scallions, sugar, etc.)

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