Burn Your Beans
Aug 07, 2018
3 minutes
BY ANDREW JANJIGIAN
Sichuan cooks have a method for preparing green beans called “dry frying.” It’s a two-step approach in which the beans are deep-fried, and then stir-fried with aromatics and maybe a little ground pork. There’s not much sauce because the beans are the real draw: blistered, with a soft chew and concentrated flavor. It’s a technique I would use regularly if dry frying didn’t require the hassle of, well, frying. Especially because the beans could pair well with so many flavors beyond the typical Sichuan profile.
Instead, I
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