Sichuan Dry-Fried Green Beans with Minced Pork
There's a magic that happens when green beans hit a blazing hot wok — they blister, char, and soften into something utterly addictive. This Sichuan classic, known as gan bian si ji dou, is my weeknight salvation. You start with fresh, snappy green beans (the kind that practically snap in your hand) and shallow-fry them until their skin wrinkles and turns a deep, smoky green. Then, in the same fragrant oil, you sizzle garlic, ginger, and dried red chilies until the kitchen smells like a bustling Chengdu night market. Ground pork — just a little — adds a savory punch, and a splash of Sichuan doubanjiang (fermented broad bean paste) ties everything together with its funky, spicy depth. A final shower of toasted Sichuan peppercorns gives that signature tingling numbness. Serve it alongside steamed rice, and you'll understand why this dish is a staple in home kitchens across Sichuan. The secret? Don't crowd the wok, and let those beans blister — they'll reward you with a texture that's part-crisp, part-tender, and wholly irresistible.
Ingredients
- fresh green beans (haricots verts)400g
- ground pork100g
- dried red chilies (preferably Sichuan)10g
- Sichuan peppercorns1 tsp
- garlic cloves4
- fresh ginger15g
- Sichuan doubanjiang (fermented broad bean paste)1.5 tbsp
- light soy sauce1 tbsp
- Shaoxing wine1 tbsp
- sugar1 tsp
- vegetable oil (for frying)500ml
- white sesame seeds (toasted)1 tsp
- saltto taste
Nutrition
Directions
- 1
Wash and dry the green beans thoroughly. Trim the stem ends but keep the tails. Pat them completely dry — any water will cause dangerous splattering when you fry.
- 2
Heat oil in a wok over high heat until shimmering (about 180°C). Carefully add all the green beans (the oil should just cover them). Fry for 3-4 minutes, stirring occasionally, until the skins are wrinkled, blistered, and deep green. Use a slotted spoon to transfer them to a paper towel-lined plate. Drain and reserve 1 tablespoon of the frying oil.
- 3
While the beans cool slightly, crush the Sichuan peppercorns with a mortar and pestle until finely ground. Mince the garlic and ginger. Cut the dried chilies into short segments (about 1 cm), shaking out most of the seeds (or keep them for extra heat).
- 4
Return the wok to high heat with the reserved tablespoon of oil. Add the ground pork and stir-fry, breaking it up with a spatula, until it's browned and crispy — about 2-3 minutes. Push the pork to one side of the wok.
- 5
Add the minced garlic, ginger, and dried chili segments to the empty side. Stir-fry for 30 seconds until fragrant. Then toss in the doubanjiang and fry for another 30 seconds, mixing everything together. Add the soy sauce, Shaoxing wine, and sugar, stirring to coat the pork.
- 6
Return the blistered green beans to the wok. Toss everything over high heat for 1 minute, allowing the sauce to caramelize slightly on the beans. Sprinkle with ground Sichuan pepper and toasted sesame seeds. Taste and add a pinch of salt if needed (the doubanjiang is already salty). Transfer to a serving plate and serve immediately with steamed rice.
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