A few years back, I shared a dry fried green bean recipe (干煸四季豆) . It is a signature Szechuan dish that is quite unknown outside of China. Since then, it has become one of the most popular dishes on my blog. I also received many emails from my readers, asking whether it is possible to cook it ahead and serve it later, and whether it’s possible to cook it in the oven. The answer to both questions is a big YES!
Before moving to the US, I seldom used my oven and hadn’t discovered the beauty of roasted vegetables. To create delicious green beans that are blistered on the surface and tender in the center, we usually use a wok to slow roast the beans on the stove top, to create a similar texture. When I learned the proper way to roast vegetables in the oven, I was immediately hooked. It is SO MUCH easier, and creates perfect results every single time. Today I want to share the oven version of the Szechuan dry fried green bean recipe. These green beans are roasted until blistered, and then drizzled with a garlic soy glaze. It is fuss free and can be prepared ahead of time. I promise you these beans are so flavorful and addictive, that you can even serve them as a main dish over steamed rice.
If you’re tired of your usual green bean side dish, give this recipe a try. You’ll love it! For more delicious and easy side dishes, check out Miso Glazed Carrots, Roasted Baby Squash, and Cantonese Broccoli with Oyster Sauce.
