Sichuan Dry-Fried Green Beans features fresh green beans that are lightly fried until tender, tossed with pork, spicy chilies and bold Chinese seasonings. It's a classic Sichuan dish that always impresses!
Sichuan Dry-Fried Green Beans
We're cooking up Sichuan cuisine today, my friends! Sichuan cuisine is well known for its spicy recipes, perfect for the spicy food lover in you.
There are so many Sichuan recipes that I love, and a new favorite is this Ganbian Sijidou recipe that pops with flavor. It's a perfect side dish or meal starter with fresh green beans dry fried in a bit of oil, then tossed with cooked pork and spicy chilies, seasoned with tongue tingling Sichuan peppercorns.
In China and Chinese restaurants, the dish is called "gan bian si ji dou", and I think you're going to love it. It's really the only fried green beans recipe you'll ever need.
Sichuan Dry-Fried Green Beans Ingredients
- Green Beans - I used long beans from my neighbor's garden.
- Vegetable Oil - You can also use lard, or both oil and pork lard for fuller flavor.
- Ground Pork
- Dried Chili Peppers - Optional, for extra spicy - use japones, chile de arbol, or Chinese peppers.
- Sichuan Peppercorns - Learn more about Sichuan peppercorns here.
- Shaoxing Wine
- Fresh Garlic
- Fresh Ginger
- Chinese Preserved Vegetables - I used preserved mustard greens, or "sui mi ya cai."
- Light Soy Sauce
- Sesame Oil
How to Make Sichuan Dry-Fried Green Beans
Dry fry the green beans. Heat the vegetable oil to medium-high heat in a large pan or wok. Add the green beans and dry fry them for 4-5 minutes in the hot oil until they become tender and wrinkly. Remove and set aside for now.
Stir fry the pork and chili peppers. Heat the pan or wok back to medium-high heat. Add the ground pork, peppers and Shaoxing wine. Stir fry them for 3-4 minutes, or until the pork cooks through.
Cook the garlic and ginger. Add the garlic and ginger and reserved green beans. Stir fry for 1 minute, until the garlic becomes fragrant.
Liquids and vegetables. Stir in the soy sauce and preserved vegetables. Warm through.
Sesame oil and serve. Remove from heat and stir in the sesame oil. Serve!
Recipe Tips & Notes
- The Pork. Fatty pork is recommended for this recipe, though any ground pork will do. Consider a combination of ground pork and chopped bacon. The recipe calls for a small amount of pork compared to the green beans, but you can easily add in more pork to make it more of a meal.
Storage
Allow the green beans szechuan to fully cool to room temperature prior to storing in an airtight container. In the fridge, they'll stay fresh for about 3-4 days. I recommend reheating right back in the pan if you're able to! If not, the microwave it just fine - reheat in 30 second intervals until warmed through.
Try Some of My Other Popular Recipes
- Szechuan Chicken
- Szechuan Salmon
- Kung Pao Chicken
- Mapo Tofu
- Dan Dan Noodles
- General Tso's Chicken
- Spicy Chicken Fried Rice
- Drunken Noodles (Pad Kee Mao)
- Cashew Chicken
- Dragon Chicken
- Char Siu (Chinese BBQ Pork)
- Hot and Sour Soup
- Asian Cucumber Salad
- Shuizhu Yu (Boiled Fish In A Seething Sea Of Chilies)
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Sichuan Dry-Fried Green Beans Recipe (Ganbian Sijidou)
Ingredients
- 1 pound green beans
- 2 tablespoons vegetable oil or use lard
- 6 ounces ground pork add more for a more complete meal - see recipe notes
- 7-8 dried peppers chopped - optional, for extra spicy - use japones, chile de arbol, or Chinese peppers
- 1/2 teaspoon Sichuan peppercorns
- 1 tablespoon Shaoxing wine
- 4 cloves garlic minced
- 1 teaspoon minced ginger
- 1/2 cup Chinese preserved vegetables I used preserved mustard greens
- 1 tablespoon light soy sauce
- 2 teaspoons sesame oil
Instructions
- Heat the vegetable oil to medium-high heat in a large pan or wok.
- Add the green beans and dry fry them for 4-5 minutes until they become tender and wrinkly. Remove and set aside for now.
- Heat the pan or wok back to medium-high heat. Add the ground pork, peppers and Shaoxing wine. Stir fry them for 3-4 minutes, or until the pork cooks through.
- Add the garlic and ginger and reserved green beans. Stir fry for 1 minute, until the garlic becomes fragrant.
- Stir in the soy sauce and preserved vegetables. Warm through.
- Remove from heat and stir in the sesame oil. Serve!
Nutrition Information
Barbara Dumler says
This is one of my favorites. I would be happy having the green beans for my whole meal. Thanks! Now I just have to find the Shaoxing wine 🙂
Mike H. says
I am happy to hear that, Barbara! Enjoy!
Danilushka says
Made for dinner with some substitutions:
Had Sichuan Red Peppercorns luckily
Chile d'Arbol and a few Calabrian Chiles for peppers
Broccoli Rabe (blanched & sauteed) for Preserved Greens
Bacon and 2 Pork Chops sliced (so a bit of fat) for Ground Pork
Dry Sherry for Shaoxing Wine
Served over Soba Noodles.
The Wife loved it and wants it on our regular dinner list. Great dish. Spicy, rich depth and breadth of flavors, very rich and satisfying.
Michael Hultquist - Chili Pepper Madness says
Wonderful updates, Danilushka! That's how you make a recipe your own! I love it.