Sichuan Green Beans
Sichuan green beans are a fiery bite of culinary bliss. Forget your bland, steamed green beans – we’re talking about the kind that explode with flavor and a craving for more. Sichuan green beans, also known as gan bian si ji dou in Mandarin, are not your average side dish. They’re a vibrant, spicy, and utterly addictive culinary experience that captures the essence of Sichuan cuisine.
The secret to the magic of Sichuan Green Beans lies in the cooking method: gan bian, which translates to “dry-frying.” Unlike traditional frying, where food is immersed in oil, dry-frying involves cooking over high heat with minimal oil. This recipe replaces a skillet on the stove with a sheet pan in the oven.. This technique achieves two crucial things:
- Texture Transformation: It creates a slightly wrinkled, blistered exterior, giving them a delightful chewiness while maintaining a satisfying snap.
- Flavor Intensification: The high heat allows the natural sugars in the green beans to caramelize, developing a deeper, slightly sweet, and smoky flavor profile.
Beyond the technique, the allure of Sichuan Green Beans lies in the bold and complex flavor profile imparted by the region’s signature spices:
- Dried Chili Peppers: These add the heat, ranging from mild to intense, depending on the specific chilies used and the chef’s preference.
- Garlic and Ginger: The aromatic base of most Sichuan dishes, providing pungent warmth and a savory depth.
- Soy Sauce: Adds saltiness, umami, and a touch of sweetness to the overall flavor.
- Shaoxing Wine: Enhances the savory notes and adds another layer of complexity.
While the core elements of Sichuan Green Beans remain consistent, there’s room for creativity and adaptation:
- Preserved Vegetables: Including ingredients like yibin yacai (preserved mustard greens) adds a unique salty, fermented flavor.
- Different Types of Green Beans: While the traditional recipe uses long, slender green beans, you can experiment with other varieties.
- Adjusting the Spice Level: Feel free to adjust the amount of chili peppers to suit your taste.
Sichuan Green Beans are more than just a side dish; they’re a testament to the power of simple ingredients transformed by technique and bold flavor. They represent the vibrant, complex, and exciting world of Sichuan cuisine, offering a unique sensory experience that will leave you wanting more.
Whether you’re a seasoned spice enthusiast or simply curious about exploring new culinary horizons, this dish is a must-try. It’s incredibly versatile – perfect as a side dish, a light lunch, or even as a filling for a delicious wrap.
The next time you spot green beans at the market, skip the steaming and give this Sichuan classic a try. You might just discover your new favorite way to eat your veggies. The key is to embrace the dry-frying technique – that’s where the real magic happens. Get ready for a fiery, flavorful, and unforgettable culinary adventure!
Sichuan Green Beans
Ingredients
- 1 1/2 Lb Green beans-trimmed
- 2 1/2 Tbsp Vegetable oil-divided
- 1/2 Tsp Salt
- 1 Tbsp Shaoxing wine
- 1 1/2 Tsp Soy sauce
- 1 Tsp Sugar
- 2 Dried arbol chiles or serrano chiles-stemmed and seeded
- 1/2 Tsp Black pepper
- 1 Tbsp MInced garlic
- 1 Tbsp Fresh grated ginger
- 2 Tbsp Dill pickles-chopped fine or ya cai
- 1 Tsp Sesame oil
Instructions
- Preheat broiler. Adjust oven rack 8" from broiler.
- Toss beans with 1 tablespoon oil to coat. Spread the beans into a cookie sheet. Don't wash the bowl but set it aside. Broil the beans for 15 minutes until charred and softened. Flipping halfway trough.
- Return beans to bowl, add salt and toss to coat. Cover with a lid or plate.
- In a small bowl stir together shaoxing wine, soy sauce and sugar until dissolved. Set aside.
- In a wok add remaining oil, chiles and black pepper over medium heat, about 1 minute. Add in garlic and ginger, stirring continuously, about 1 minute.
- Add in beans and pickles and toss to combine. Add in shaoxing wine mixture, cook, stirring continuously until no liquid remains, about 2 minutes.
- Transfer to a serving platter, drizzle with sesame oil.