Reprinted with permission from The Vegan Chinese Kitchen by Hannah Che copyright © 2022. Photographs by Hannah Che. Published by Clarkson Potter, a division of Penguin Random House, LLC.
Says Portland-raised, Taipei-based chef Hannah Che, “In the original dry-frying method, the green beans are slowly cooked in a dry pan until their skins wrinkle, but restaurants almost always deep-fry the beans, which is more efficient and generates the shriveled, oil-blistered exterior people have come to associate with the dish. Yácài is a finely chopped Sichuan preserved vegetable that has become more widely available in Asian supermarkets in recent years and is a key ingredient in Sichuan dishes like dan dan noodles. If you can’t find it, omit it or replace it with 1 tbsp. fermented black beans, coarsely chopped.”
This recipe and others like it can be found in the article “Hannah Che’s Vegan Chinese Recipes Modernize a 1,000-Year-Old Tradition.”
To make the sauce, stir together all ingredients in a small bowl.
To cook the beans using the deep-frying method (fastest): Heat 2 cups oil in a wok over high heat to 350°F, until a wooden or bamboo chopstick forms a steady stream of bubbles when inserted. Drop half the string beans into the oil and fry until the skins are blistered and slightly shriveled, about 2 minutes. Remove them with a spider strainer or skimmer and drain them on paper towels. Repeat with the remaining string beans. Pour the oil into a heatproof container and reserve for another use.
To cook the beans using the dry-fry method: Heat a wok or skillet over high heat, add 1 Tbsp. oil, and swirl to coat the surface of the wok. Immediately reduce the heat to low. Working in batches, place the beans in the wok in a single layer and let them cook, without stirring, until they are wrinkled and dry on the bottom, about 5 minutes per side. Remove them from the wok, set aside, and repeat with the remaining green beans.
To make the stir-fry, heat 2 Tbsp. oil in a wok over high heat until the oil is shimmering. Add the dried chiles, garlic, ginger, and Sichuan peppercorns and stir-fry until fragrant, about 1 minute. Add the cooked string beans to the wok along with the pickled greens, and stir-fry briskly to combine. Add the sauce mixture, pouring it down the hot side of the wok to release the flavor, and toss with the string beans a few times until the liquid has mostly evaporated and the beans are piping hot and coated in the seasonings, about 2 minutes. Taste and add salt if needed (usually the pickled greens are salty enough), then transfer to a dish and serve immediately.
Servings 0