Spicy dry fried green beans are a delightful and addictive side dish that can easily steal the spotlight from the main course. This dish, often served in Chinese restaurants, combines the crispiness of lightly fried green beans with the fiery heat of chili peppers and the aromatic flavors of garlic and ginger. While it may seem like a complex dish to prepare, with the right techniques and ingredients, you can easily recreate this restaurant-quality side dish at home. Here’s a step-by-step guide to making spicy dry fried green beans.
Ingredients
Main Ingredients:
- 1 pound (about 450 grams) fresh green beans, trimmed and cut into 3-4 inch lengths
- 3-4 tablespoons vegetable oil (such as peanut or canola oil)
For the Spicy Seasoning:
- 3-4 cloves garlic, minced
- 1-inch piece of ginger, minced or finely grated
- 3-4 red chili peppers, sliced into thin strips (adjust to taste for heat)
- 1/2 teaspoon Sichuan peppercorns (optional, for a unique spicy-numbing flavor)
For the Sauce:
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar or white vinegar
- 1 tablespoon sugar
- 1/2 teaspoon salt (or to taste)
- 1/2 teaspoon white pepper (optional)
- 1 tablespoon water (if needed, to thin the sauce)
For Garnish:
- Sesame seeds (optional)
- Chopped green onions (optional)
Preparation
Prepare the Green Beans
Begin by trimming the ends of the green beans. Cut them into 3-4 inch lengths for an appealing bite-sized piece. Rinsing them under cold water helps to remove any dirt or debris.
Pat the green beans dry using paper towels or a clean kitchen towel. This is crucial because excess moisture can cause the oil to splatter when frying and can also prevent the green beans from getting crispy.
Blanch the Green Beans
Bring a large pot of salted water to a boil. Add the prepared green beans and blanch them for about 2-3 minutes. This step partially cooks the green beans and helps them to hold their shape and color during frying.
Drain the green beans in a colander and immediately rinse them under cold water to stop the cooking process. This also helps to maintain their bright green color.
Pat the blanched green beans dry again using paper towels. Removing as much moisture as possible is key to achieving a crispy texture when frying.
Fry the Green Beans
Heat about 3-4 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. The oil should be hot but not smoking.
Carefully add the dried green beans to the hot oil, spreading them out in a single layer. Fry them for about 3-4 minutes, stirring occasionally, until they are golden brown and crispy.
Use a slotted spoon or tongs to transfer the fried green beans to a plate lined with paper towels to drain excess oil. Set them aside.
Prepare the Spicy Seasoning
In the same skillet or wok, leave about 1-2 tablespoons of oil. Reduce the heat to medium and add the minced garlic and ginger. Stir-fry for about 30 seconds until fragrant.
Add the sliced red chili peppers and Sichuan peppercorns (if using). Stir-fry for another 30 seconds until the chili peppers begin to darken and release their aroma.
Make the Sauce
In a small bowl, combine the soy sauce, rice vinegar, sugar, salt, and white pepper. Mix well until the sugar is fully dissolved. If the sauce seems too thick, you can add a tablespoon of water to thin it out slightly.
Combine and Cook
Pour the sauce over the spicy seasoning in the skillet. Stir to combine and let it simmer for about 1 minute until the sauce thickens slightly.
Add the fried green beans back into the skillet. Stir to coat the green beans evenly with the spicy sauce. Cook for another 2-3 minutes, stirring occasionally, until the green beans are heated through and well-coated with the sauce.
Garnish and Serve
Transfer the spicy dry fried green beans to a serving dish. Sprinkle with sesame seeds and chopped green onions (if using) for garnish.
Serve immediately as a side dish to complement your favorite meals. The combination of crispy green beans, fiery chili peppers, and aromatic garlic and ginger makes this dish a real treat for the taste buds.
Tips for Success
Pat Dry: Make sure to pat the green beans dry after blanching. Excess moisture can prevent them from getting crispy during frying.
Hot Oil: Use medium-high heat and ensure the oil is hot before adding the green beans. This helps to achieve a crispy texture.
Adjust Heat: Feel free to adjust the number of chili peppers according to your taste preference. If you like it really spicy, you can even add some chili flakes or chili oil.
Sauce Consistency: The sauce should be thick enough to coat the green beans but not too thick that it becomes a glop. Adjust the sauce consistency by adding a bit more water if needed.
Conclusion
Spicy dry fried green beans are a delightful and easy-to-make side dish that can elevate any meal. With crispy green beans, fiery chili peppers, and aromatic garlic and ginger, this dish is a perfect blend of textures and flavors. By following the steps outlined above, you can recreate this restaurant-quality dish at home, impressing your family and friends with your culinary skills. Whether you’re serving it as a side to a hearty stew or a simple stir-fry, spicy dry fried green beans are sure to be a hit. Enjoy!
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