Spicy Green Beans

Preparation info
  • Serves


    • Difficulty


Appears in
China: A Cookbook

By Terry Tan

Published 2020

  • About

This dish has spawned many regional versions purporting to be ‘Sichuan-style’ but few come close to the original, which uses a special bean grown in the province, called the ‘four-season bean’. However, green beans come close. Sichuan preserved vegetables are bought as a dry product, pickled in salt, then soaked and drained before use.


  • 15 g/½ oz/1 tbsp dried shrimp, soaked for 15 minutes
  • 450


  1. Finely chop the drained shrimp and preserved vegetables. Heat the vegetable oil in a wok over a medium heat. Plunge the beans into the oil for 1–2 minutes or until lightly blistered. Lift out and drain well on kitchen paper.
  2. In a clean wok, heat the groundnut oil over high heat and fry the spring onion and ginger for 30 seconds. Add the shrimp and preserved veg