Sichuan Dry-Fried Green Beans with Minced Pork
This dish, known as gan bian si ji dou, is a staple of Sichuan home cooking. The green beans are blistered until wrinkled and tender, then tossed with savory minced pork, aromatic garlic, ginger, and a tinge of heat from dried chilies. The result is a delightful contrast of textures: the beans are soft with a slight chew, while the pork adds richness. The sauce clings to every bean, offering a perfect balance of salty, spicy, and slightly sweet notes. It's a humble yet satisfying dish that brings the essence of Sichuan cuisine to your table. Serve it with steamed rice for a complete meal.
Ingredients
- green beans500g
- minced pork150g
- dried red chilies6
- Sichuan peppercorns1 tsp
- garlic3 cloves
- ginger1 thumb
- vegetable oil3 tbsp
- soy sauce2 tbsp
- Shaoxing wine1 tbsp
- sugar1 tsp
- sesame oil1 tsp
- saltto taste
Directions
- 1
Trim the ends of the green beans and cut them into 5 cm lengths. Finely chop the garlic and ginger. Cut the dried chilies into 1 cm pieces, discarding seeds.
- 2
Heat 2 tablespoons of vegetable oil in a wok over medium-high heat. Add the green beans and stir-fry for 6-8 minutes until they are blistered and wrinkled. Remove and set aside.
- 3
In the same wok, add the remaining 1 tablespoon of oil. Add the minced pork and cook until browned, breaking it up with a spatula.
- 4
Add the garlic, ginger, dried chilies, and Sichuan peppercorns. Stir-fry for 30 seconds until fragrant.
- 5
Return the green beans to the wok. Add soy sauce, Shaoxing wine, sugar, and salt. Stir-fry for 2-3 minutes until everything is well combined and heated through.
- 6
Drizzle with sesame oil, give it a final toss, and serve hot with steamed rice.
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