These blistered dry-fried green beans are perfumed by the most pungent fermented black bean sauce and flecked with bits of charred mushrooms and red chilis. Goes hand in hand with a healthy bowl of white rice. You might want to double the portion because they are so addicting!
Originating from Sichuan, dry-fried green beans is a popular side dish often served at restaurants or at home. Traditionally it is made by tossing blistered green beans in a Sichuan peppercorn sauce with some aromatic ground pork. To emulate those meaty bits often found in the dish, I caramelized some eryngii mushroom caps (feel free to use any type of mushroom). The key here is the caramelization: it not only gives the mushrooms that desirable dark brown color, but also creates those charred, crispy bits you would expect when eating minced pork.
Getting that “Restaurant Quality” Look
If you’ve fallen victim to bland, chewy, and watery green beans before, you know what I’m talking about. The secret to perfectly blistered, slightly charred green beans is a two-step process: deep-fry and then roast. I found that this method gives the green beans that desired appearance and texture, while minimizing the oiliness of the dish. Of course, you could also just roast the green beans and skip the deep-frying step. But be sure to toss the green beans in oil before roasting them.
Without further ado, let’s get into the recipe!