For the best dry-fried green beans, turn on the broiler.
Broiling the green beans instead of deep-frying them gives them the blistered, lightly charred surfaces, without the need for cups of oil and a hot wok.Gan Bian Si Ji Dou
—Sichuan-style dry-fried green beans with chilies and pickles—are one of the best and most mistranslated vegetable dishes in the world. The real version should be bright and light, featuring beans with blistered skins and snappy interiors, and tossed with chili-flavored oil, Sichuan peppercorns, scallions, garlic, ginger, and chopped preserved mustard root. It's a pretty far cry from the oily, drab, pork-smothered versions you find in Chinese take-out joints.
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