Sichuan Dry-Fried Green Beans Recipe (Ganbian Sijidou)
This dry-fried green beans recipe is a classic Sichuan dish with green beans lightly fried until tender, tossed with pork, spicy chilies and Chinese seasonings.
Prep Time5 minutes mins
Cook Time10 minutes mins
Course: Main Course, Side Dish
Cuisine: Chinese
Keyword: green beans, ground pork, Sichuan, szechuan
Servings: 4
Calories: 247kcal
- 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
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!
Calories: 247kcal | Carbohydrates: 11g | Protein: 10g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 31mg | Sodium: 335mg | Potassium: 570mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1056IU | Vitamin C: 16mg | Calcium: 66mg | Iron: 2mg