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Sichuan Dry Fried Green Beans (干煸四季豆)
4.9 from 84 votes

Sichuan Dry Fried Green Beans (干煸四季豆)

Sichuan Dry Fried Green Beans are cooked until wilted and blistered, then stir-fried with ground pork, pickled mustard greens, dried chilies, garlic, ginger, and Sichuan peppercorn for a pungent, spicy, and savory side dish. The green beans develop a tender-crisp texture with smoky, slightly charred notes from the pan frying. Optional ingredients add depth and complexity, resulting in a classic Sichuan accompaniment.

Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 2 to 4
Calories: 159 kcal
Course: Side Dish, Main Course
Cuisine: Chinese

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

    Cup of Yum
  1. Pat the green beans dry with paper towels to prevent them from splattering.
  2. 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.
  3. 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.
  4. 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.
  5. 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

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%)

Nutrition Facts

Serving: 2 to 4

Amount Per Serving

Calories 159

% 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.