The dry-fried restaurant style green beans is traditional to Sichuan cuisine. I tend to cook this dish when we have guests over or during holidays. It tastes and looks great but it requires frying so it’s not very calorie friendly as an everyday dish for me. Frying significantly reduces the amount of time required for green beans to be cooked through, and dries all the moisture.  This results in the green beans being soft to the bite and shiny looking.The oil makes the green bean surface to produce the desired wrinkly look. It also requires consistent stirring to prevent green beans from getting burned. The sauce adds fantastic flavor to the dish. And it pairs extremely well with rice.

来源：美国新泽西城市大学孔子学院