Chinese · Lunch
Sichuan Dry-Fried Green Beans with Chicken
Green beans blistered in a hot wok until wrinkled and smoky, tossed with minced chicken, ya cai, garlic, and dried chilli in a fragrant numbing Sichuan sauce.
$$
10 minsPrep
15 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
520Calories
28gProtein
32gFat
22gCarbs
4gSugar
4gFiber
650mgSodium
65mgChol
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Instructions
1
Prep
Trim and thoroughly dry green beans. Rinse ya cai and chop fine. Mince garlic and grate ginger. Snip dried chillies into 1cm pieces. Mix soy sauce, Shaoxing wine, Sichuan pepper, salt, and sesame oil in a small bowl.
2
Char
Heat 4 tbsp neutral oil in a wok over high heat until smoking. Add green beans in a single layer without stirring. Dry-fry 5–6 minutes, tossing occasionally, until wrinkled, blistered, and lightly charred. Remove and set aside.
3
Saute
Add remaining 2 tbsp oil to the wok over high heat. Stir-fry minced chicken 4–5 minutes, breaking up clumps, until cooked through and lightly golden. Add garlic, ginger, chilli, and ya cai; toss 1–2 minutes until fragrant.
4
Build
Return green beans to the wok. Pour in the sauce mixture and toss over high heat 1–2 minutes until well coated and glossy. Drizzle sesame oil and toss once more.
5
Plate
Transfer to a serving bowl and serve immediately over steamed rice.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g (14.1 oz) green beans
- 300g (10.6 oz) minced chicken
- 50g (1.8 oz) ya cai
- 6 dried red chillies
- 4 garlic cloves
- 2 tsp fresh ginger
- 1 tsp ground roasted Sichuan pepper
- 2 tbsp light soy sauce
- 2 tsp Shaoxing rice wine
- 1 tsp sesame oil
- 90ml (6 tbsp) neutral oil
- 0.5 tsp fine sea salt