Make Delicious, Snappy Sichuan Green Beans Without a Wok

Gan bian si ji dou—Sichuan-style dry-fried green beans with chilies and pickles—are one of the best and most mistranslated vegetable dishes in the world. The real version should be bright and light, featuring beans with blistered skins and snappy interiors and tossed with chili-flavored oil, Sichuan peppercorns, scallions, garlic, ginger, and chopped preserved mustard root. It’s a pretty far cry from the oily, drab, pork-smothered versions you find in Chinese take-out joints. While a bit of minced pork is not totally out of the question, it’s hardly a required ingredient.

Source: The Food Lab: For the Best Sichuan Dry-Fried Green Beans, Ditch the Wok and Turn on the Broiler

A word of caution – green [snap] beans have a fair amount of vitamin K in them:

  • 1 ounce/28 grams of green snap beans contains 4 mcg of vitamin K, 5% of the Daily Value (DV)
  • 1 cup/110 grams of green snap beans contains 15.8 mcg of vitamin K, 20% DV
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