Dry-Fried Szechwan String Beans


Preparation info
  • Serves


    as a substantial vegetable course .
    • Difficulty


Appears in

By Barbara Tropp

Published 1982

  • About

This is a stir-fry of deep-fried string beans, tossed with zesty condiments and bits of pork, then glazed with a sauce that one lets nearly evaporate in order to concentrate its flavor (this being what is known as dry-frying). It is one of the dishes for which Szechwan is famed—yet it hasn’t a speck of chili in it. What makes it typically Szechwanese is the liberal use of dried and pickled condiments to create a pungency that moves one to eat more.

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