Dry Fried Green Beans

by Aug 27, 2021

It’s late summer and green bean season here in Bozeman Montana. Try these dry fried green beans with some Amaltheia pork and serve it up as a simple rice-bowl dinner. A side of potstickers is nice (try Annie Chun’s, sold frozen) and if you’ve got a ripe avocado, that’s good too.

I adapted this recipe from an excellent family cooking blog, The Woks of Life, “Sichuan Dry Fried Green Beans”. If you’re asking “What’s Shaoxing wine and do I need it?”, take a look at Bill’s post, “Start Your Chinese Pantry with 10 Essential Ingredients”.

Dry Fried Green Beans

adapted from The Woks of Life "Sichuan Dry Fried Green Beans"

Servings 4 people


  • 1 pound green beans rinsed, towel dried so they don't have water on them, stem ends snapped off
  • ½ tsp salt
  • 2 tbsp olive oil or other neutral cooking oil
  • 8 ounces ground pork Amaltheia
  • 2 cloves garlic minced
  • 2 dried Tien Tsin chiles or 1 tablespoon chile garlic sauce
  • 1 ½ tsp soy sauce
  • 1 tsp Shaoxing wine
  • 1 tsp sesame oil
  • tsp sugar


  1. Heat wok over high heat until it begins to smoke. Add the green beans and salt, lower heat to medium-low and sear, stirring occasionally until tender and blackened in spots, about 20 minutes. Transfer the beans to a plate.

  2. Combine soy sauce, Shaoxing wine, sesame oil, and sugar in a small bowl and set aside.

  3. Heat the oil in the wok and add the pork. Stir it around to break it up and brown it, a couple minutes. Add garlic, chiles or chile-garlic paste and stir fry for a minute. Add back the green beans, drizzle in the sauce, and increase the heat back to high. Stir fry for a minute and serve.

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