Dry-Fried Green Beans (干煸四季豆)

Dry-Fried Green Beans (干煸四季豆) & Baijiu: A Crispy, Savory Pairing

Dry-Fried Green Beans are a staple of Sichuan cuisine, featuring crispy green beans stir-fried with minced pork, garlic, and Sichuan peppercorns. This dish’s savory, umami-rich flavor makes it an ideal partner for Ming River Baijiu.

Serves: 4 | Prep Time: 15 min | Cook Time: 15 min

Why Baijiu & Dry-Fried Green Beans?

The dish’s crunchy texture and savory flavor pair effortlessly with Ming River Baijiu’s aromatic and peppery notes.

• The smoky, charred flavor of the beans is complemented by baijiu’s floral complexity.

• The salty and savory seasoning harmonizes with baijiu’s natural sweetness.

• Baijiu’s fruity finish enhances the dish’s Sichuan peppercorn notes.

Ingredients

Main Ingredients:

• 1 lb (450g) green beans, trimmed

• 3 tablespoons vegetable oil

• 1/4 lb (110g) ground pork

• 2 tablespoons Sichuan doubanjiang

• 1 tablespoon soy sauce

• 2 cloves garlic, minced

• 1 tablespoon ginger, minced

• 1 teaspoon ground Sichuan peppercorns

• 1 teaspoon sugar

• 2 scallions, chopped

Step-by-Step Instructions

1. Dry-Fry the Beans: Heat oil in a wok. Fry the beans over medium heat until wrinkled and blistered. Remove and set aside.

2. Cook the Pork: In the same wok, cook the ground pork until browned.

3. Add Aromatics: Add garlic, ginger, and doubanjiang. Stir-fry until fragrant.

4. Finish the Dish: Return the green beans to the wok, add soy sauce, sugar, and Sichuan pepper. Toss well and serve.

Pair It With: Ming River Baijiu

• Neat: A clean, smooth sip complements the beans' crisp texture.

• Sichuan Mule: Lime juice and ginger beer add a refreshing lift to the dish’s savory flavors.

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