A variation on dry fried green beans April 7, 2013Posted by inspiredbywolfe in Pork, Vegetables.
I am currently obsessed with Szechuan dry fried green beans. Every time I go to a Szechuan restaurant, I must order them. They are so flavoursome – and seem almost healthy compared to some of the other menu options. Naturally after ordering them multiple times when dining out, I decided I needed to learn how to make them myself.
After reading a few recipes online, I decided to create my own variation. Instead of using straight pork mince, I used some fresh chorizo sausage I had in the freezer. And instead of chinese longbeans, I used standard green beans.
I started by cooking the chorizo in some oil, breaking it up into small pieces.
(If you’re wondering why the chorizo is so pink – yes, there is a little bit of pink salt in the meat)
After the chorizo was cooked, I removed it from the wok and replaced it with Szechuan peppercorns, which I toasted until they were fragrant. Then I added garlic, ginger, chopped chilis, and finally, chopped green onions. Again I cooked these until everything was soft and then removed them from the wok.
Next, I added the beans. I found the best way to cook these was to let them sit for a few minutes, so the ones on the bottom became blistered and charred in some places, then move them around so there were new beans on the bottom.
It took longer than I was expecting to cook all the beans properly – but it was definitely worth the wait as they became properly blistered.
After the beans were cooked, I added everything back into the wok and tossed it all together, before serving it.
While different from the original, these were very tasty and satisfied my cravings for these green beans. There were just enough Szechuan peppercorns to get that numbing feeling without the spiciness of the peppercorns overwhelming everything else. I really like cooking beans in this manner – they remain flavoursome and a little crispy, despite their blistered exteriors. While not at all traditional, I think the chorizo worked in its role of salty meaty addition, and altogether the dish was definitely a success. This one will definitely be repeated on a regular basis – think of all the money I’ll save in restaurant costs!