![Dry-Fried Sichuan Style Green Beans with Shrimp](https://cdn.statically.io/img/www.foodandwine.com/thmb/RNXhsc_sO1F2BACWluij7Qk_0LE=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/dry-fried-sichuan-style-green-beans-with-shrimp-FT-RECIPE0521-ac2d90df85eb4e6798b242d5301e0e79.jpg)
Ingredients
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4 ounces peeled and deveined raw large shrimp (about 6 shrimp)
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2 tablespoons peanut oil or vegetable oil, divided
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12 ounces green beans, trimmed and cut into 2-inch pieces (about 3 cups)
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¼ teaspoon kosher salt
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1 tablespoon minced garlic
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¼ cup thinly sliced scallions
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1 tablespoon fish sauce
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1 tablespoon yellow pickled ginger, minced
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¼ teaspoon granulated sugar
Directions
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Pat shrimp dry using paper towels. Chop shrimp into 1/2-inch pieces; set aside.
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Heat a 14-inch flat-bottomed wok or 12-inch skillet over high until a drop of water evaporates within 1 to 2 seconds of contact. Swirl in 1 tablespoon oil. Add beans, and sprinkle with salt; reduce heat to medium-low so that beans are barely sizzling. Cook, making quick scooping motions with a metal spatula, constantly tossing and tumbling (stir-frying) the beans until they just begin to blister and brown in spots and are almost tender, 3 to 6 minutes. Transfer beans to a plate.
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Increase heat under wok to high, and swirl in remaining 1 tablespoon oil. Add garlic; cook, stir-frying constantly, until fragrant, about 10 seconds. Add chopped shrimp, and break up any clumps using a metal spatula; cook, stir-frying constantly, until shrimp just take on an orange-pink hue, about 1 minute. Return beans to wok, and add scallions, fish sauce, pickled ginger, and sugar; cook, stir-frying constantly, until shrimp are just cooked through and beans are tender, 30 seconds to 1 minute.
Note
Find yellow (undyed) pickled sushi ginger on the international foods aisle at supermarkets or at Chinese or Japanese grocery stores, or order organic pickled sushi ginger from gingerpeople.com.