Sichuan dry-fried green beans, known in Chinese as Gān Biān Sì Jì Dòu (干煸四季豆), are one of the most popular dishes from Sichuan, the province in southwestern China famous for its spicy, aromatic and intense flavors. This simple dish has become popular far beyond Sichuan. It brings together blistered, slightly crunchy green beans, fragrant aromatics and the traditional Sichuan technique of dry-frying.
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What Does Gān Biān Sì Jì Dòu Mean?
“Gān Biān” (干煸) literally means “dry-fry.” The technique is a hallmark of Sichuan cuisine: ingredients are fried slowly in a small amount of oil until their moisture cooks off. The result is concentrated flavor and a distinctive texture – slightly crisp on the outside and tender inside.
“Sì Jì Dòu” (四季豆) translates as “four-seasons beans,” a poetic name for green beans, which in China are seen as an everyday vegetable available all year round.
In Sichuan, dry-fried green beans are a classic home-style dish: simple to make, yet full of flavor. Thanks to that combination, they have become a favorite across China and abroad – and a staple on Sichuan restaurant menus in the West.
The Origins of Sichuan Dry-Fried Beans
The dish can be traced back to Sichuan home cooking, where dry-frying was originally a way to preserve food in the hot, humid climate. Slow frying removed excess moisture, which kept ingredients from spoiling. Over time, a practical technique became a culinary pleasure in its own right.
According to one legend, the dish was first prepared in the imperial kitchen during the Qing dynasty (1644–1912). The emperor wanted something light but full of flavor. Inspired by traditional country cooking, the chef dry-fried green beans – and the emperor liked them so much that he ordered them added to his menu. From there, the dish spread throughout China.
Ingredients and Preparation
The star of the dish is fresh green beans, which are first stir-fried until slightly wrinkled and blistered. Then come the aromatics – garlic, ginger, dried chilies and Sichuan peppercorns – which give the dish its heat and the signature tingling, numbing sensation on the tongue. Ground pork or fermented black beans (douchi) are often added for extra savory depth.
Where to find the ingredients: Sichuan peppercorns, dried chilies and fermented black beans are sold at most Asian grocery stores and online. Regular green beans work perfectly; Chinese long beans (yardlong beans) are a great alternative if you can find them.
Although the dish is firmly rooted in Sichuan cooking, you will find variations all over China. In some regions, dried shrimp or tofu replace the pork, giving the dish a different character. In milder regions, cooks use fewer chilies and sometimes leave out the Sichuan peppercorns altogether.
Sichuan dry-fried green beans will please both seasoned fans of Chinese food and those just getting started. And cooking them at home has one big advantage: you can dial the peppercorns and chilies exactly to your taste.
Sichuan Dry-Fried Green Beans (Gān Biān Sì Jì Dòu 干煸四季豆)
Ingredients
- 400 g fresh green beans about 14 oz, ends trimmed
- 3 cloves garlic finely chopped
- 1 cm fresh ginger ½-inch piece, finely chopped
- 3-4 dried red chilies
- 1 tsp Sichuan peppercorns optional, for the classic Sichuan flavor
- 1 tbsp fermented black beans douchi, rinsed and chopped (optional)
- 100 g ground pork about 3.5 oz (optional)
- 2 tbsp neutral oil e.g. peanut or vegetable oil
- 1 tbsp light soy sauce
- 1 tsp sugar
- salt to taste
Instructions
- Wash the green beans, trim the ends and pat them completely dry. If they are long, cut them into pieces about 5 cm (2 inches) long.
- Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat.
- Add the green beans and stir-fry, stirring constantly, for 5–7 minutes until blistered and slightly wrinkled. Don’t let them burn. Remove the beans and set aside.
- Add the remaining tablespoon of oil to the pan. If using ground pork, add it now and stir-fry until fully cooked.
- Over medium heat, stir-fry the ginger, garlic, dried chilies and Sichuan peppercorns until fragrant, about 30 seconds.
- If using fermented black beans, add them and stir briefly.
- Return the green beans to the pan.
- Add the soy sauce and sugar. Toss well so the beans are evenly coated.
- Serve hot, ideally with a bowl of steamed rice.