Dry-fried Green Beans
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Dry-fried green beans
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Dry-fried Green Beans (Simplified Chinese: 干煸四季豆; Traditional Chinese: 乾煸四季豆; Pinyin: Gānbiān sìjìdòu) are green beans wok-cooked until wrinkled and blistered, then tossed with minced meat, dried chilies, and preserved vegetables. The dish is a high-frequency Sichuan restaurant and home plate.[1]
Characteristics
Beans should be savory and slightly charred at the skin, with a dryish coating rather than a wet braising sauce. Heat is adjustable; ya cai or similar preserved mustard greens add depth.
Ingredients (overview)
Green beans, oil for blistering, minced pork (optional but common), dried chilies, garlic, and Sichuan preserved vegetables. Salt and soy season to taste. Methods vary (deep-fry vs. pan blister).
History and culture
Dry-frying (gan bian) is a Sichuan technique prized for concentrated flavor. The green-bean version became a standard on Chinese restaurant menus worldwide as an accessible Sichuan vegetable-meat dish.
Serving and variations
Served with rice alongside other Sichuan plates such as Mapo Tofu and Fish-Fragrant Eggplant. See Sichuan Food.