This popular Sichuan dish is a staple at many Chinese restaurant buffets. What makes it characteristic of Szechuan cooking is not only the added spice but also the technique of dry-frying. Dry-frying isn't totally "dry," but you do use less oil and cook the vegetable for longer than if you were stir-frying. The idea is to dehydrate the green beans, concentrating the flavor and making them nice and crispy and somewhat charred. The resulting wrinkled exterior creates little nooks and crannies, perfect for holding in the sauce, allowing you to use less and letting the vegetable take center stage.