How to Make Sichuan Dry Fried Green Beans (Recipe) 干煸四季豆

[@dkatzism]

This is such a fabulous recipe. A great way to get vegetables in your diet that still feels comforting, substantial, and flavorful.

[@rh3308]

Thanks for sharing this recipe. Did I miss seeing you add the sichuan peppercorns back into the dish?

[@bicivelo]

Great video and tips. Thanks!

[@nelsonbrooks]

Maggie, Maggie! It’s so good to hear your voice again. Hope your Austin to NY move has worked out. I’ve subscribed to your blog since forever. Looking forward to this version of long beans. Please keep narrating your videos, your spoken English is 1000 times better than my Mandarin. 謝謝!

[@normib6]

When you add the Sui Mi Ya Cai?

[@오미현-h8h]

Thank you😀

[@rgomer808]

Great video: can't wait for the green beans in the garden to be ready to harvest. Manly Voice?! Yeah, just like Marlene Dietrich and Lauren Bacall and I loved them too. Keep them recipes coming.

[@rulessapt]

Thanks Maggie, for the inspiration and the perfect recipes. Making this tonight.

[@ethnickitchen]

I love Sichuan style of cooking! I’m googling now the Sichuan ingredients like paper corn, the sauce what you showed in this video. Su mi ya kai? I don’t know.. how I got this in Korea.. i will goole this in amazon..Thanks for the recipe!!

[@peterstamadianos2011]

Ground beef instead of ground pork. I was actually thinking of a ground lamb/ground pork mix...:)

[@cliff1976]

Thank you so much for sharing this recipe (the video is a nice touch, too). This has become one of our favorites.

[@insyirahaziz6894]

What can i use to replace the shaoxing wine?

[@killer66663]

vinegar

[@johnscherer5686]

A little late but a dry sherry

[@48956l]

sake or sherry, I disagree with Kaan's suggestion of vinegar

[@mallyndab]

wow that looks amazing. I went to a place and ordered dry fried green beans. They were not browned like that but the skin looked wrinkled and thing, like a very very old person's skin. Like thin, wrinkled tissue paper. How did they do that?

[@megancrouch]

Flash fry in oil until the skin wrinkles, take out and set aside. To wok add aeromatics and then add green beans back in and stir fry

[@MTMF.london]

I would have smashed the garlic first to mince them - far less fussy method. But your recipe is very interesting as I've never used pickled mustard greens in this dish before. I normally use some dried shrimp and minced pork.

[@lichee12]

Smashing the garlic is definitely better to release the garlic's allicin and help improve flavor. Maggie's cooking approach is to reduce the amount of work and get similar results though.

[@MrMixalis0]

Kudos on the new video !!! BTW your choice of music was excellent... I loved the song, but, it just seemed the volume was too high for your soft voice. OK... again Kudos on this video !!!

[@OSGCourtWatch]

Really need to lose the music...otherwise good info

[@Moving_Forward247]

What burner and wok do you use? Thank you and God bless!