Chinese
Dry-Fried Green Beans (Gan Bian Si Ji Dou)
A flavorful Sichuan vegetable dish where green beans are fried until blistered ('dry-fried') and tossed with savory pork, garlic, and numbing peppercorns.
Watch it madeChinese Cooking Demystified · 4:45
Ingredients
- Green Beans400g
- Minced Pork100g
- Dried Red Chilies6-8 pieces
- Sichuan Peppercorns1 tsp
- Garlic3 cloves, minced
- Soy Sauce1 tbsp
Method
- Wash green beans and trim the ends. Ensure they are completely dry.
- Heat oil in a wok. Fry the green beans over medium heat until the skin puckers and wrinkles (blistering). Remove beans and drain oil.
- In the same wok with a little oil remaining, stir-fry the minced pork until crispy.
- Add minced garlic, ginger, dried red chilies, chopped preserved mustard greens (optional), and Sichuan peppercorns. Fry until fragrant.
- Return the beans to the wok, toss with soy sauce, sugar, and a pinch of salt until well combined.
Common questions
Can I substitute another vegetable for the green beans?
Yes. Long beans work best, but haricots verts or thin string beans also fry well. Avoid thick beans unless you blanch them first, since they may blister unevenly and stay tough inside.
How long should I fry the green beans so they get wrinkled without burning?
Usually 4 to 7 minutes over medium to medium-high heat, depending on bean size and oil temperature. They should look puckered, slightly shriveled, and bright green with a few browned spots, not blackened.
What are the most common mistakes when making dry-fried green beans?
The biggest mistakes are using wet beans, crowding the pan, and frying at too low a heat. Wet beans splatter and steam instead of blistering, and overcrowding prevents even wrinkling and crisp texture.
How should I store leftovers and reheat them?
Store cooled leftovers in an airtight container in the fridge for up to 3 days. Reheat in a hot skillet or wok with a little oil to revive the texture; microwaving will soften the beans.
What should I serve with dry-fried green beans?
They pair well with steamed rice and simple proteins like stir-fried pork, tofu, chicken, or fish. Serve as a side with other Chinese dishes, since the salty-spicy flavor balances plain rice especially well.