Posted on

I could eat these dry-fried green beans every day. When I think about Szechuan food, my mind goes straight to dry-fried green beans because the place I oder from makes the best ones ever! The downside to liking them so much is having to fork out $10 for a small delivery container every time I want them. Ordering good Chinese food in NYC is not cheap at all my friends so I tested, failed and finally succeeded at making them at home. Now my wallet is much happier because $10 gets me enough green beans to dry-fry three or four times a week!

When I made this recipe I only knew about the deep frying technique, which I always find terrifying. Spattering oil makes me nervous enough to walk around the kitchen armed with a large glass lid that I use as a shield. So you can understand the joy I felt when I read that I could throw my green beans on a cooking tray, toss them in a little oil and get the same texture by broiling them in the oven. I tried and it worked! So there are two ways to make these dry-fried green beans with garlic sauce – you can deep fry or broil them (which is much easier, safer and healthier).



  • 1 tbsp soy sauce
  • ¼ cup chicken broth (or vegetable broth)
  • ½ tsp sesame oil
  • 2 garlic cloves, finely chopped
  • ½ lb green beans, ends trimmed
  • ½ tsp corn starch
  • vegetable oil for frying


  1. In a bowl, whisk in soy sauce, chicken broth, sesame oil and garlic and set aside.
  2. Wash your beans and dry them with paper towel. You can either deep fry or broil the green beans.
  3. For Deep Frying: Heat about ½ cup of oil to 350 degrees ºF and slowly add beans. Fry for 2-3 minutes, until the beans are wrinkled. Remove from oil, turn off the heat and drain the beans on paper towel.
  4. For Broiling: Lay a piece of parchment paper on a large cooking tray. Add green beans and 1 tbsp vegetable oil and toss to coat evenly. Lay the green beans flat on the tray (they should not be piled up) and season with salt.

You can find complete recipes of this DRY-FRIED GREEN BEANS WITH GARLIC SAUCE in pickledplum.com

Leave a Reply

Your email address will not be published. Required fields are marked *