Dry-Fried Green Beans
Green beans fried until wrinkled and blistered, then tossed with a savory mushroom crumble — a spicy Sichuan-style vegetarian favorite.
✍️ Veg.Pub EditorialPublished 2026-04-10👁 76 views
Calories
260
kcal
Servings
2
Prep time
20
min
Diet
vegan
🧺 Ingredients
- Green beans300g
- Chopped dried shiitake mushrooms30g
- Chopped pickled mustard greens20g
- Minced garlic8g
- Dried chilies3g
- Cooking oil25ml
- Light soy sauce8ml
👩🍳 Steps
- 1Trim the ends off the green beans, rinse, and drain well.
- 2Heat a generous amount of oil in a wok and fry the green beans until the skins wrinkle and soften, then remove.
- 3Leave a little oil in the wok and stir-fry the garlic and dried chilies until fragrant.
- 4Add the chopped mushrooms and pickled mustard greens and stir-fry until fragrant.
- 5Return the green beans to the wok, stir-fry to combine, and season with light soy sauce.
- 6Stir-fry quickly over high heat to evaporate any remaining liquid, then serve.
📊 Nutrition
| Protein | 7g |
| Iron | 1.6mg |
| Calcium | 60mg |
| Fiber | 6g |
Introduction
Green beans are fried at high heat until the skins wrinkle into a "tiger-skin" texture, then stir-fried with a savory crumble of chopped shiitake mushrooms and pickled mustard greens — salty, fragrant, and just spicy enough to make you want more rice. This is a vegetarian take on a Sichuan restaurant classic; chopped mushrooms stand in for ground meat and deliver a similarly rich aroma and texture. It's a dish that shows up again and again on many vegetarian family tables.
Nutrition Highlights
- Green beans are rich in dietary fiber and plant protein, filling without being high in calories
- Chopped mushrooms in place of ground meat provide similar savory depth while lowering overall fat intake
- Green beans contain a fair amount of vitamin K and folate, contributing to everyday nutrition
- Dry-frying removes moisture and concentrates flavor, reducing the need for extra seasoning
Tips
- Make sure the green beans are cooked all the way through to avoid any residual saponins that could upset the stomach
- Fry in a little oil with frequent tossing, or pan-fry with less oil instead of deep-frying, for a lighter, healthier result
- Chopped pickled mustard greens are already salty, so adjust the added salt accordingly
- For extra heat and fragrance, add a little green Sichuan pepper for a numbing, aromatic kick
Author: Veg.Pub Editorial
