Olive Magazine
A well-used wok filled with fried green beans and finely chopped and fried mushrooms in a deep red sauce

Chinese dry-fried green beans and minced shiitake

Published: January 28, 2022 at 1:23 pm
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  • Preparation and cooking time
    • Total time
    • + soaking
  • Easy
  • Serves 2-4

Chef Jeremy Pang has put a vegan twist on this classic Sichuanese dish, swapping pork mince for shiitake mushrooms

  • Vegan
Nutrition:
HighlightNutrientUnit
low inkcal160
fat9.8g
saturates0.8g
carbs12.2g
sugars3.6g
fibre4.9g
protein3.2g
salt0.8g
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Chef Jeremy Pang says: "This dish was popularised by the Sichuanese but can be found all over the world. The traditional version of dry-fried green beans is cooked with pork mince and the green beans deep-fried – essentially ‘overcooked’ – to blister the edges. In this recipe, I’ve simplified the process by stir-frying the green beans over a high heat with splashes of water here or there to create a similar blistering effect. Essentially, cook them for longer than you think you need and you’ll get there. I’ve also kept this dish vegan by swapping out the pork for shiitake mushrooms. I promise you won’t miss the meat."

Ingredients

  • ½ tsp sichuan peppercorns
  • 5 dried shiitake mushrooms, soaked in hot water for 2 hours or overnight
  • 300g green beans, trimmed
  • 2 cloves garlic, finely chopped
  • ½ a thumb-sized piece ginger, peeled and finely chopped
  • 2 tbsp sui mi ya cai or Tianjin preserved cabbage, soaked in hot water and finely chopped
  • 3 large dried red chillies, soaked in hot water for 10 minutes and roughly chopped
  • 1-2 tbsp vegetable oil, plus extra for stir-frying

SAUCE

  • ½ tbsp doubanjiang (chilli bean sauce)
  • ½ tbsp light soy sauce
  • ½ tsp caster sugar
  • ½ tbsp shaoxing rice wine

Method

  • STEP 1

    Pound the peppercorns to a fine powder using a pestle and mortar. Finely dice the mushrooms and set aside. Mix together the sauce ingredients in a ramekin.

  • STEP 2

    Prepare a ‘wok clock’ of ingredients on a plate ready for stir-frying: put the green beans at 12 o’clock followed by the garlic, ginger, preserved vegetables, chillies, peppercorns, mushrooms and the bowl of sauce.

  • STEP 3

    Heat the vegetable oil in a wok over a high heat and, once hot, stir-fry the green beans for 1-2 minutes. Add 1 tbsp of just-boiled water and cover with a lid. Steam vigorously for 30 seconds-1 minute, then lift the lid and repeat the process with another 1 tbsp of just-boiled water. This should cook the green beans quickly but also start to blister them. Lift the lid and continue to stir-fry the beans over a high heat for a further 4-5 minutes until the skins are blistered all the way around.

  • STEP 4

    At this point, remove the beans to a bowl and add another 1 tbsp of vegetable oil to the wok. Return to a high heat and, once hot, stir-fry around your wok clock, starting with the garlic and finishing with the mushrooms, stir-frying for 30 seconds between each addition. Once the mushrooms are in, continue to stir-fry for 3-4 minutes until they have started to crisp a little. Return the green beans to the wok, then pour in the sauce. Boil vigorously, folding the beans through the sauce a few times, until the sauce coats everything well. Serve.

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