Sichuan dry-fried green beans with turkey
20 min · 42 g protein · 370 cals / serving
The Sichuan restaurant classic made at home without the deep-fryer: green beans blistered in a hot pan until wrinkled and smoky, then tossed with browned, garlicky ground turkey, dried chilies and a few spoons of chili crisp. A pound of beans makes it a full dinner.
Ingredients
- 2 tsp canola oil, divided
- 1 lb green beans, trimmed (or a bag of pre-trimmed beans), patted dry
- 1/4 tsp salt
- 2/3 lb ground turkey breast (99% lean), extra-lean
- 4 cloves garlic, minced
- 1 tsp ginger, minced
- 6–8 dried chili peppers, snipped in half, seeds shaken out
- 1 tbsp sherry, dry, or Shaoxing wine
- 1 tbsp tamari, or soy sauce
- 1/2 tsp granulated sugar
- 2 tsp chili crisp, with some of its oil
- 2 green onions, sliced
Steps
- Heat 1 teaspoon of the oil in your largest skillet or wok over high heat until it smokes. Add the green beans and salt and let them sit for a minute before tossing; keep cooking, tossing now and then, 7–8 minutes, until wrinkled and blistered in spots. Tip onto a plate.
- Add the remaining oil and the turkey to the pan and cook over high heat, breaking it up and then leaving it alone for a minute at a time, 5 minutes, until browned. Add the garlic, ginger and dried chilies and stir 30 seconds until fragrant.
- Return the beans, splash in the sherry and let it sizzle away, then add the tamari, sugar, chili crisp and green onion. Toss for 1 minute so the turkey clings to the beans, and serve.
Good to know
Why are my beans steaming instead of blistering?
Wet beans or a crowded pan. Dry them well, use the biggest pan you have, and if it is small, blister them in two batches; they need contact with the hot metal, not each other.
Can I use pork, the Sichuan original?
Yes: ground pork is the restaurant version and richer, at about 53 instead of 70. Ground chicken works exactly like the turkey.
How do I get the numbing Sichuan tingle?
That comes from Sichuan peppercorns. If you have them, toast a teaspoon in a dry pan, grind it and sprinkle a pinch over the finished beans; it is the authentic finish.
Per
- Calories
- 109
- Protein
- (47%)
- 12 g
- Fat
- (30%)
- 4 g
- Carbohydrates
- (22%)
- 7 g
- of which sugar
- 2 g
- Fiber
- 2 g
- Sodium
- 232 mg
About 80% of the alcohol remains after cooking; the label counts only that.
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Computed from the ingredients with our published formula, not yet kitchen-tested. General guidance, not medical advice. Talk to your prescriber. How
As written, 739 kcal goes into the pot and 840 g of ingredients comes out as about 675 g of food: 109 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.