Sichuan Dry Fried Green Beans (干煸四季豆)
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
2 to 4
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Calories
159 kcal
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Course
Side Dish, Main Course
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Cuisine
Chinese
Sichuan Dry Fried Green Beans (干煸四季豆)
Description
The green beans are thoroughly dried before cooking to avoid splattering. They are pan-fried in oil over medium-high heat, tossed frequently, and allowed to blister and soften over 6 to 12 minutes until some surfaces are browned and beginning to wither. This process concentrates flavor and adds a dry-fried texture.
Ground pork, when included, is cooked with pickled mustard greens, Sichuan peppercorn, and aromatics like garlic, ginger, and dried chilies. These combine to create a deeply savory and mildly spicy sauce that clings to the beans. Shaoxing wine, soy sauce, and sugar season the dish to balance saltiness and sweetness.
This dish pairs well as a side with rice and other Sichuan mains. The interplay of textures—slightly chewy pork bits and crisp-tender beans—makes it satisfying. The pickled mustard greens add a subtle sweet-sour note that enhances overall flavor.
The recipe notes suggest ingredient substitutions and the addition of fermented black beans or chili bean paste if preferred or if pickled mustard greens are unavailable. Adjusting chili quantities allows control over the heat level.
Ingredients
- 1 lb green beans , tough ends removed
- 2 tablespoons peanut oil (or vegetable oil)
- 4 oz ground pork (Optional but highly recommended) (*Footnote 1)
- 2 tablespoons pickled mustard greens Footnote 2) (Optional, Sichuan style (Sui Mi Ya Cai
- 1/4 teaspoon Sichuan peppercorn ground
- 3 dried chili peppers (*Footnote 3)
- 3 cloves garlic , minced
- 1 teaspoon ginger minced
- 2 tablespoons Shaoxing wine (or dry sherry)
- 1 tablespoon soy sauce or soy sauce, light
- 1 teaspoon sugar
- salt to taste
Instructions
- Pat the green beans dry with paper towels to prevent them from splattering.
- Heat 2 tablespoons vegetable oil in a large nonstick skillet over medium-high heat until hot. Add the green beans and a pinch of salt. Stir to coat well with oil. Spread the beans to prevent them from overlapping, as much as possible. Flip every 15 seconds or so. Cook and stir until some of the surface is brown and withered, and the green beans just start to turn soft, 6 to 8 minutes. If you prefer a softer texture, wait until most of the surfaces have charred, 10 to 12 minutes. Turn to medium heat if the pan starts to smoke too much. Transfer the green beans to a plate and set aside.
- Add the remaining 1 tablespoon oil, ground pork, pickled mustard greens, and the ground Sichuan peppercorns. Cook and chop the pork to separate it into small pieces, while mixing with the rest of the ingredients.
- When the surface of the pork has cooked, add the dried chili pepper, garlic, and ginger. Stir a few seconds to release the fragrance. Add back the green beans. Swirl in the Shaoxing wine, light soy sauce, and sugar. Cook and stir until the sauce is mostly absorbed, about 1 to 2 minutes.
- Turn to low heat and carefully taste a green bean with some pork. Adjust seasoning by adding more salt, if needed. Transfer everything to a plate. Serve hot as a side dish or one of the main dishes of a multi-course meal.
Notes
- Ground pork contributes flavor and texture, but ground chicken or beef can be used as alternatives.
- If omitting meat, enhance flavor by adding Sichuan pickled mustard greens or alternatives like fermented black beans or chili bean paste.
- Dried chili peppers provide fragrance and mild smokiness; break them apart before cooking to increase heat if desired.
- Removing tough ends from green beans and drying them thoroughly before cooking prevents excessive splatter and ensures even frying.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2to 4
Amount Per Serving
Calories 159 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 159kcal | 8% |
| Carbohydrates | 14g | 5% |
| Protein | 9.9g | 20% |
| Fat | 7.9g | 12% |
| Saturated Fat | 1.5g | 8% |
| Cholesterol | 21mg | 7% |
| Sodium | 314mg | 13% |
| Potassium | 380mg | 8% |
| Fiber | 4g | 16% |
| Sugar | 4.7g | 9% |
| Calcium | 49mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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