Spicy Sichuan Dry-Fried Green Beans (Gan Bian Si Ji Dou)
Spicy Sichuan Dry-Fried Green Beans (Gan Bian Si Ji Dou)
Ingredients
For the Green Beans
- 1 pound fresh green beans, trimmed
- 1/4 cup vegetable oil, for dry-frying
For the Aromatic Sauce
- 1/2 pound ground pork, optional
- 4 garlic, cloves, minced
- 1 tablespoon fresh ginger, minced
- 1 teaspoon Sichuan peppercorns, toasted and ground
- 8 dried red chilies, stems removed, cut into 1/2-inch pieces
- 2 tablespoons light soy sauce
- 1 tablespoon Shaoxing wine, or dry sherry
- 1 teaspoon rice vinegar
- 1 teaspoon granulated sugar
- 1/2 teaspoon sesame oil
- 1 teaspoon cornstarch
- 2 tablespoons water, or chicken broth
- 1 tablespoon vegetable oil, for stir-frying
For Garnish
- 2 scallions, thinly sliced
Instructions
- 1
Prepare the green beans: Wash and thoroughly dry the green beans. Trim off the stem ends. Ensure they are very dry to prevent oil splattering during frying.
⏱️ 3 min
- 2
Dry-fry the green beans: Heat 1/4 cup vegetable oil in a large wok or skillet over medium-high heat until shimmering. Add the green beans in a single layer (work in batches if necessary to avoid overcrowding). Fry, stirring occasionally, for 8 to 12 minutes, until the beans are blistered, wrinkled, and tender-crisp. Remove the green beans with a slotted spoon and drain on a paper towel-lined plate. Discard all but 1 tablespoon of oil from the wok.
⏱️ 10 min
- 3
Prepare the sauce: In a small bowl, whisk together the light soy sauce, Shaoxing wine, rice vinegar, granulated sugar, sesame oil, cornstarch, and water (or chicken broth) until well combined. Set aside.
⏱️ 2 min - 4
Toast Sichuan peppercorns: If your Sichuan peppercorns are not pre-ground, lightly toast them in a dry pan over medium heat for 1-2 minutes until fragrant. Grind them using a mortar and pestle or a spice grinder. Set aside.
⏱️ 2 min
- 5
Cook aromatics and pork: Return the wok with 1 tablespoon of oil to medium-high heat. Add the dried red chilies and the ground Sichuan peppercorns. Stir-fry for about 30 seconds until fragrant. If using ground pork, add it to the wok and break it up with a spoon. Cook, stirring frequently, until the pork is browned and cooked through, about 3-5 minutes. Add the minced garlic and ginger, and stir-fry for another 1 minute until fragrant.
⏱️ 6 min
- 6
Combine and finish: Add the dry-fried green beans back into the wok with the pork and aromatics. Give the prepared sauce mixture a quick whisk again and pour it over the green beans. Toss everything together to coat evenly, cooking for 1-2 minutes until the sauce thickens slightly and clings to the beans. Remove from heat.
⏱️ 3 min
- 7
Serve: Transfer the Spicy Sichuan Dry-Fried Green Beans to a serving dish. Garnish with thinly sliced scallions and serve immediately, preferably with steamed rice.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Sichuan Dry-Fried Green Beans (Gan Bian Si Ji Dou)
Ingredients
For the Green Beans
- 1 pound fresh green beans, trimmed
- 1/4 cup vegetable oil, for dry-frying
For the Aromatic Sauce
- 1/2 pound ground pork, optional
- 4 garlic, cloves, minced
- 1 tablespoon fresh ginger, minced
- 1 teaspoon Sichuan peppercorns, toasted and ground
- 8 dried red chilies, stems removed, cut into 1/2-inch pieces
- 2 tablespoons light soy sauce
- 1 tablespoon Shaoxing wine, or dry sherry
- 1 teaspoon rice vinegar
- 1 teaspoon granulated sugar
- 1/2 teaspoon sesame oil
- 1 teaspoon cornstarch
- 2 tablespoons water, or chicken broth
- 1 tablespoon vegetable oil, for stir-frying
For Garnish
- 2 scallions, thinly sliced
Instructions
- 1
Prepare the green beans: Wash and thoroughly dry the green beans. Trim off the stem ends. Ensure they are very dry to prevent oil splattering during frying.
⏱️ 3 min - 2
Dry-fry the green beans: Heat 1/4 cup vegetable oil in a large wok or skillet over medium-high heat until shimmering. Add the green beans in a single layer (work in batches if necessary to avoid overcrowding). Fry, stirring occasionally, for 8 to 12 minutes, until the beans are blistered, wrinkled, and tender-crisp. Remove the green beans with a slotted spoon and drain on a paper towel-lined plate. Discard all but 1 tablespoon of oil from the wok.
⏱️ 10 min - 3
Prepare the sauce: In a small bowl, whisk together the light soy sauce, Shaoxing wine, rice vinegar, granulated sugar, sesame oil, cornstarch, and water (or chicken broth) until well combined. Set aside.
⏱️ 2 min - 4
Toast Sichuan peppercorns: If your Sichuan peppercorns are not pre-ground, lightly toast them in a dry pan over medium heat for 1-2 minutes until fragrant. Grind them using a mortar and pestle or a spice grinder. Set aside.
⏱️ 2 min - 5
Cook aromatics and pork: Return the wok with 1 tablespoon of oil to medium-high heat. Add the dried red chilies and the ground Sichuan peppercorns. Stir-fry for about 30 seconds until fragrant. If using ground pork, add it to the wok and break it up with a spoon. Cook, stirring frequently, until the pork is browned and cooked through, about 3-5 minutes. Add the minced garlic and ginger, and stir-fry for another 1 minute until fragrant.
⏱️ 6 min - 6
Combine and finish: Add the dry-fried green beans back into the wok with the pork and aromatics. Give the prepared sauce mixture a quick whisk again and pour it over the green beans. Toss everything together to coat evenly, cooking for 1-2 minutes until the sauce thickens slightly and clings to the beans. Remove from heat.
⏱️ 3 min - 7
Serve: Transfer the Spicy Sichuan Dry-Fried Green Beans to a serving dish. Garnish with thinly sliced scallions and serve immediately, preferably with steamed rice.
⏱️ 1 min