This dish is one that I love to order at Sichuan restaurants and one that I really rely on to judge the quality of a Sichuan restaurant along with Fish-Fragrant Eggplant aka Yu Xiang Qie Zi (which is way better than it sounds) and Ma Po Tofu. If a restaurant can't prepare dry-fried green beans than it really has no hope of mastering some of the more complex Sichuan dishes. This version of the dish is what I would call the home cook version. It doesn't have the bells and whistles of the restaurant versions - no chilis or Sichuan peppercorns, no sugar, no ginger or garlic. But it's deliciously homey and satisfying. Alex and I shared a plate of the green beans and a bowl of rice for lunch and it was a perfect lunch. If you're cooking dinner for a few people, I would totally recommend this as your side dish. Next time I make the dish I might toss in a pinch of ground roasted Sichuan peppercorns or a little chili paste and sugar to give the dish some heat and a hint of sweetness. I don't know. But as I told Alex "I would super make this again." And yes, I know that doesn't make any sense, but that's my story and I'm sticking to it.
Recipe after the jump!