Dry-Fried Green Beans (Gan Bian Si Ji Dou)

Dry-fried green beans are proof that Sichuan cooks can make even a humble vegetable unforgettable. The beans are fried until their skins blister and wrinkle, then tossed with pork, chilies, and preserved mustard greens. It is the side dish that restaurants can never keep in stock and home cooks make on repeat, and the technique, called dry-frying, concentrates flavor by driving off moisture before the seasonings go in.

Blistered beans with a smoky, salty crunch

The frying gives the beans a smoky, concentrated sweetness with a slight chew, and the bits of pork and pickled greens cling to the wrinkles. It is the side dish people quietly fight over, and it pairs with almost any Sichuan main. Even people who claim to dislike green beans tend to make an exception for this one, and it holds well, so you can cook it first and let it sit while the rest of dinner comes together.

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