Dry-Fried Sichuan-Style Green Beans with Shrimp


Instead of leaning on a sauce, "dry" stir-fries like this recipe use a small amount of liquid (in this case, fish sauce), relying on heat and movement in the wok to intensify each ingredient's flavors. To ensure that the beans blister, dry them thoroughly with a kitchen towel before cooking. Pickled sushi ginger adds mild, well-balanced sweetness and a hint of spice.

Dry-Fried Sichuan Style Green Beans with Shrimp
Photo: Photo by Victor Protasio / Food Styling by Torie Cox / Prop Styling by Missie Neville Crawford
Total Time:
20 mins


  • 4 ounces peeled and deveined raw large shrimp (about 6 shrimp)

  • 2 tablespoons peanut oil or vegetable oil, divided

  • 12 ounces green beans, trimmed and cut into 2-inch pieces (about 3 cups)  

  • ¼ teaspoon kosher salt  

  • 1 tablespoon minced garlic

  • ¼ cup thinly sliced scallions  

  • 1 tablespoon fish sauce  

  • 1 tablespoon yellow pickled ginger, minced

  • ¼ teaspoon granulated sugar


  1. Pat shrimp dry using paper towels. Chop shrimp into 1/2-inch pieces; set aside.

  2. Heat a 14-inch flat-bottomed wok or 12-inch skillet over high until a drop of water evaporates within 1 to 2 seconds of contact. Swirl in 1 tablespoon oil. Add beans, and sprinkle with salt; reduce heat to medium-low so that beans are barely sizzling. Cook, making quick scooping motions with a metal spatula, constantly tossing and tumbling (stir-frying) the beans until they just begin to blister and brown in spots and are almost tender, 3 to 6 minutes. Transfer beans to a plate.

  3. Increase heat under wok to high, and swirl in remaining 1 tablespoon oil. Add garlic; cook, stir-frying constantly, until fragrant, about 10 seconds. Add chopped shrimp, and break up any clumps using a metal spatula; cook, stir-frying constantly, until shrimp just take on an orange-pink hue, about 1 minute. Return beans to wok, and add scallions, fish sauce, pickled ginger, and sugar; cook, stir-frying constantly, until shrimp are just cooked through and beans are tender, 30 seconds to 1 minute.


Find yellow (undyed) pickled sushi ginger on the international foods aisle at supermarkets or at Chinese or Japanese grocery stores, or order organic pickled sushi ginger from gingerpeople.com.

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