Sichuan Green Beans

Dry-fried Sichuan Green Beans (Gan Bian Si Ji Dou) are blistered and slightly wrinkled from a hot oil fry, then tossed with ground pork, preserved vegetables, garlic, and chili for a smoky, savory, umami-packed side dish. The dry-frying technique concentrates the beans' flavor while keeping a satisfying snap.

By YumYum Editorial · Chinese

Prep: 15 min · Cook: 15 min · Total: 30 min · Serves 4

Ingredients

• 1 lb green beans, trimmed
• 3 tbsp neutral oil, plus more for frying
• 4 oz ground pork
• 2 tbsp ya cai or Tianjin preserved vegetable, chopped (optional)
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, minced
• 2-3 dried red chilies, chopped
• 1 tbsp soy sauce
• 1 tsp Shaoxing wine
• 1/2 tsp sugar
• 1/2 tsp Sichuan peppercorn, ground
• 1 tsp black vinegar

Instructions

1. Pat green beans completely dry. Heat 1/2 inch of oil in a wok over medium-high heat until shimmering, about 350°F.
2. Fry the green beans in batches for 4-5 minutes, turning occasionally, until they blister, wrinkle, and turn slightly browned in spots. Remove and drain on paper towels.
3. Pour off all but 2 tbsp of oil from the wok. Add ground pork and stir-fry until browned and crumbly, 3-4 minutes.
4. Add preserved vegetable if using, garlic, ginger, and dried chilies; stir-fry 30 seconds until fragrant.
5. Return the fried green beans to the wok. Add soy sauce, Shaoxing wine, sugar, and ground Sichuan peppercorn.
6. Toss everything vigorously over high heat for 1-2 minutes so the beans absorb the seasoning.
7. Drizzle with black vinegar, toss once more, and serve immediately as a side dish.