Elevated Snacks · Chinese
Dry-Fried Green Beans
Green beans blistered until they wrinkle, then tossed with preserved mustard greens, garlic and a little pork in a nearly dry wok.
Why This Works
Dry frying effectively dehydrates the green beans, collapsing their cell walls to concentrate their natural sweetness while creating a signature chewy, wrinkled texture. By removing internal moisture, the surface of the bean becomes a perfect canvas for the savory, umami-rich pork and aromatic mixture to adhere, ensuring a harmonious balance of texture and intense flavor in every bite.
The Upgrade
Serve these at room temperature alongside something rich. They hold their texture for hours, which is rare for a cooked green vegetable.
Chef's Secret
Michelin TechniqueResist stirring for the first two minutes. Constant tossing drops the wok temperature and the beans will steam grey-green instead of blistering.
Ingredients
Total time including resting: 20 min
Directions
Ensure green beans are completely dry, as surface moisture prevents the necessary blistering.
Heat neutral oil in a wok until shimmering, add beans in a single layer, and fry undisturbed.
2 minContinue frying, tossing occasionally, until the bean skins are wrinkled, charred in spots, and limp.
8 minRemove beans, discard all but one tablespoon of oil, and crisp the pork over high heat.
3 minAdd garlic, ginger, chilies, and ya cai to the pork, sautéing until fragrant.
1 minReturn beans to the wok, stir in soy sauce, sugar, and salt, and toss until coated and dry.
1 minRemove from heat, toss with sesame oil, and serve immediately.
Wine Pairing
Albarino
White Wine
The BottlePazo Senorans Albarino
Blistered beans and preserved greens are intensely savory, so the wine should be bright rather than fruity. Albarino's citrus cut and salty finish work like a squeeze of lemon on the dish.
Member Reviews
How did it turn out?
Rate this recipe
No reviews yet — be the first to share how it turned out.