Sichuan Dry-Fried Green Beans (Gān Biān Sì Jì Dòu 干煸四季豆)
Sichuan dry-fried green beans are one of the most popular dishes to come out of Sichuan. Blistered, slightly crunchy beans, aromatics and a little ground pork, cooked with the classic Sichuan dry-frying technique.
Servings: 2
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.
Notes
Use only a little oil – just enough to coat the bottom of the pan or wok.
The heat should be high enough that the beans fry rather than steam.
Stir often so the beans don't stick and blister evenly.
Chinese long beans (yardlong beans) work just as well as regular green beans.
If you skip the ground pork, add a spoonful of Sichuan preserved mustard greens, Suì Mǐ Yá Cài (碎米芽菜), for extra savory depth. Look for it at Asian grocery stores or online.