Sichuan Dry-Fried Green Beans
Green beans held in a hot pan until the skins blister and wrinkle, then tossed with garlic, chilies and Sichuan pepper. Restaurants deep-fry them to get there in ninety seconds. A dry pan takes fifteen minutes and gets the same puckered, chewy-tender bean without a quart of oil.
At a glance
Ingredients and method are in the app
Kitchen Pantri holds the full ingredient list and step-by-step method for Sichuan Dry-Fried Green Beans, checks it against what is already in your pantry, and adds anything missing to your shopping list. The app is free to use; you set up a Pantri account when you first open it.
