Sichuan dry-fried green beans with mushrooms
Blistered, wrinkly green beans tossed with savory minced mushrooms, garlic and chile, the Sichuan restaurant classic made at home, with rice and a fried egg.
- 35 min total
- 25 min hands-on
- Follow-a-recipe easy
- Serves 2
- About $3.01 a serving
- 690 calories
- Vegetarian
- Dairy-free
Dolly says: Read the steps once before you start. Everything goes smoother after that.
Ingredients
For 2 servings.
- 1 cup jasmine rice
- 12 oz green beans, trimmed and patted very dry
- 2 large eggs
- 4 oz white mushrooms, finely chopped
- 4 cloves garlic, minced
- 1 tsp fresh ginger, grated
- ½ tsp sesame oil
- 2 green onions, sliced
From your pantry
- 1½ cups water
- ½ tsp salt, divided
- 3 tbsp vegetable oil, divided
- ½ tsp red pepper flakes
- 1½ tbsp soy sauce
- 1 tsp sugar
- 1 tsp rice vinegar
Each serving has about 690 calories, 19 g protein, 93 g carbs and 28 g fat, and costs about $3.01 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No jasmine rice? Long-grain white rice or basmati rice works.
- No green beans? Frozen green beans work.
- No green onions? Chives work.
Steps
Tap an underlined word for a quick explanation.
the rice and bring it with the water and ¼ teaspoon salt in a .
Rinse. Rinsing means running cold water over rice or canned beans in a strainer while you swish them around. It washes off loose starch and can liquid, so rice cooks up fluffy and beans taste clean.
How you’ll know: The water running out goes from cloudy to mostly clear; it doesn’t have to be perfect.
Bring to a boil. It means heating a liquid on high until it’s fully boiling before you move on. A lid on the pot gets it there faster, which makes it a good moment to chop something.
How you’ll know: Big bubbles break all over the surface, and they keep coming when you lift the lid.
Saucepan. A saucepan is a pot with tall, straight sides and one long handle. It’s for things that need depth, like rice, sauces or a few boiled eggs.
How you’ll know: The food fills it about halfway, leaving room to bubble without spilling over.
High heat
Stir once, cover, turn to low and cook 15 minutes.
Low heatTimer: 15 min
Heat ½ tablespoon oil in a large over medium heat and fry the eggs until the whites are set, 3 to 4 minutes. Slide them onto a plate.
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Medium heatTimer: 4 min
Food safety: For the safest eggs, cook until the whites are fully set and the yolks begin to thicken. Dishes made with eggs are done at 160°F.
Add 2 tablespoons oil and turn the heat to medium-high. Add the green beans in one layer and cook, turning now and then, until blistered and wrinkly all over, 8 to 10 minutes.
Medium-high heatTimer: 9 min
Dolly’s tip: Dry beans blister; wet ones spit and steam. Stand back a little the first minute.Move the beans to a bowl. Add the last ½ tablespoon oil and the mushrooms and cook until and crumbly, 4 to 5 minutes.
Brown. Browning means cooking until the outside turns brown, which is where a lot of savory flavor comes from. Give food room and time without stirring, or it steams and stays gray.
How you’ll know: The food looks brown rather than gray, and the kitchen smells toasty and savory.
Medium-high heatTimer: 5 min
Add the garlic, ginger and pepper flakes and stir for 30 seconds, .
Fragrant. Fragrant means cooking until you can clearly smell it, usually garlic or spices, often in about 30 seconds. That’s the moment the flavor is ready, just before it can burn.
How you’ll know: You can smell it from a step back, and garlic is pale gold, not brown.
Medium-high heat
Return the beans with the soy sauce, sugar, vinegar and the rest of the salt and for 1 minute. with sesame oil and scatter the green onions.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Drizzle. Drizzling means pouring a thin, slow stream over the top of something. A thin stream spreads a little flavor a long way.
How you’ll know: You see thin lines across the food, not a puddle collecting underneath.
Medium-high heat
Serve over the rice with a fried egg on each plate.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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