Sichuan Dry-Fried Yard-long Beans

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[Photograph: Chichi Wang]

Sichuan Dry-Fried Yard-long Beans

About This Recipe

Yield:4 as a side dish
This recipe appears in: This Week in Recipes Seriously Asian: The Yardlong Bean


  • 1/4 cup stock, meat or vegetable
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 1 cup vegetable oil or lard
  • 1 pound yard-long beans, cut into 2-inch segments
  • 3 ounces ground pork
  • 2 cloves garlic, minced
  • 1 teaspoon minced ginger
  • 3 dried red chilies, lightly crushed
  • 1/2 teaspoon Sichuan peppercorns, crushed in a mortar and pestle
  • 1 tablespoon Chiangking vinegar
  • 1 tablespoon thinly sliced green onion


  1. 1

    2. Add the ground pork, garlic, ginger, chilies, and peppercorns to the wok and stir-fry rapidly, breaking up the bits of pork in the wok. Stir-fry for 40 seconds or so, until the pork just cooks through.

  2. 2

    3. Reintroduce the beans to the wok and mix with the other ingredients. Add the stock, salt, and sugar to the wok and simmer for 40 seconds 1 minute, or until the liquid has evaporated. Add the vinegar and the green onions and stir around. Serve immediately with noodles or rice.


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