Dry-fried Sichuan green beans (without deep frying) 干煸四季豆
Another awesome Sichuan recipe with that characteristic hot/numbing combo. This gets around using a pile of oil to deep fry the beans by blasting them under the broiler instead.
NB: There may be a few different things sold under the name preserved vegetable or preserved mustard at a Chinese grocery store. Look for the Chinese characters below or check the ingredients for chilli pepper. It should be packed with a dark red paste.
You'll need:
~400 g green beans
2 green onions (white/light green parts only)
3 cm length of ginger
3 cloves garlic
3 cm length of Sichuan preserved mustard (Zha cai—榨菜)
cooking oil suited for high temperatures (canola, soy, etc.)
kosher salt
ground pepper
~1 tsp whole Sichuan peppercorns
3–6 dried chillis (depends on how spicy you like it)
1 tbsp white sugar
ground Sichuan peppercorns (toast first if desired)
Based on
Sichuan dry fried String beans（乾煸四季豆）Restaurant style
Sichuan dry-fried String beans（乾煸四季豆）is a very flavorful dish from the province of Sichuan in China. The cooking style of dry-fried is to stir fry the key ingredient with the flavors and sauces for a while in order to get the flavors nicely into the key ingredient.
There are tips of frying ingredients without being oily, e.g. making sure when the ingredients are cooked in the oil and ready to be taken out, the oil temperature needs to be high (above 350 degrees). Otherwise, the fried food will taste soggy and oily.
Sichuan dry-fried String beans（乾煸四季豆）ingredients- for 2 servings
String beans 0.5 lbs
Ground pork 4 oz
Preserved veggies 1 tbsp
Soaked dried shrimp 6
Dried shimp water 3 tbsp
Soy sauce 2 tsp
Rice wine 1 tsp
Sugar 1 tsp
White vinegar 1 tsp
#chinesecooking #asiancooking #szechuangreenbean #chinesefood #chineserecipe #asianfood #asianrecipe #chinesecuisine #cooking #homecooking #recipes #wokingwithwill #乾煸四季豆 #stringbeanrecipe #stringbean
Sichuan Dry Fried Green Beans Two Ways (干煸四季豆) | Something Spicy????️
Today we are going to make another Sichuan classic ‘’Gan Bian Si Ji Dou (干煸四季豆)’’ which translates to dry-fried green beans. This dish is made with dry frying green beans and it has a bit of that recognisable Sichuan spicy numbing flavor (麻辣). It is very simple to make and quite healthy which makes this a must-try!
Also, we are going to conduct a little experiment and compare frying these beans with and without oil so make sure to watch till the end to see what the difference is. This is part of our ''Something Spicy'' series, where we explore different spicy foods.
????️Timestamps:
00:00 Intro
00:33 Recipe
03:21 Taste test
????️Original recipe:
With oil
Without oil
????️Ingredients:
370g string beans
Half a pack of Sui Mi Ya Cai
Vegetable oil (varies based on recipe)
2 tsp Sichuan peppercorns
1 tsp ginger (minced)
3 cloves of garlic (minced)
2-3 dried red chilies (deseeded and chopped, optional)
100g ground pork
1 tbsp Shaoxing wine
1 tbsp light soy sauce
¼ tsp dark soy sauce (optional, mostly for color)
¼ tsp sugar
Salt (to taste)
Sesame Oil (optional)
???? Send us a photo if you tried it:
The Spicy Bois
Simon (Editor, Videographer)
Vincent (Editor, Videographer)
Dry-Fried String Beans 乾煸四季豆
Dry-Fried String Beans 乾煸四季豆 with shiitake mushrooms
Whenever I go to a Chinese restaurant, the first thing I look for and order is always the dry-fried string beans. I admit, I judge the quality of a restaurant based on their string beans.
Traditionally, the string beans are deep fried first, then they are dry-fried. Dry frying requires high heat and very little liquid. This technique yields that crisp and snappy texture.
I don’t make this at home too often because of the amount of oil required during the initial deep frying. That and no matter how often I deep fry, I’m always terrified a spit of oil will find its way into my eye.
Oh and derp, camera difficulties and someone in the background cheering me on (whooo!), you'll know what I'm talking about.
Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 10 minutes
Serving Size: 3 - 4
Ingredients:
¾ lb of green beans
3 large fresh shiitake mushrooms sliced
3 scallions chopped, white parts only
1 tsp of minced ginger
1 tbsp of minced garlic
2 heaping tbsp of Tianjin preserved vegetables
½ cup of vegetable oil
6 dried red chilies
Salt and pepper to taste
Sauce Ingredients:
1 ½ tsp of Chinese rice wine
1 ½ tsp of chili bean sauce
½ tsp of sesame oil
Prep Work:
1. Start with the sauce: In a small mixing bowl, stir together the Chinese rice wine, chili bean sauce and sesame oil. Set aside.
2. Move on to the string beans: Snip off the ends and cut beans into 3” lengths. Make sure the string beans are dry before you fry. Set aside.
3. Thick slice 3 large fresh shiitake mushrooms.
4. Prep the aromatics: Chop 3 scallions. And mince enough ginger and garlic for 1 tsp and 1 tbsp respectively.
Directions:
1. Heat a wok over high heat. When it starts smoking, carefully add the vegetable oil.
2. Add string beans and stir-fry for 5 minutes. Keep the pan moving. When you see the outside of the string beans start to blister and wrinkle, turn off the heat. Remove the strings beans, and set aside to drain.
3. Remove all but 1 tbsp of oil from the wok and reheat. Add the scallions, ginger and garlic and stir-fry for 30 seconds or until fragrant.
4. Add mushrooms and stir-fry for 1 minute.
5. Add the dried red chilies and preserved vegetables. Continue stir-frying.
6. When the mushrooms start to brown, pour in the sauce. Keep the pan moving so nothing burns.
7. Return the string beans and stir-fry for another minute. Salt and pepper to taste.
Pro-tip:
If you like your string beans a bit spicier, add ½ tsp of crushed Sichuan peppercorn or add more dried red chilies.
Salt and pepper to your taste preference. The preserved vegetables are salty so don’t be too hasty with the salt.
Make sure you heat up enough oil to cover the string beans during the initial fry, this will help ensure equal cooking time.
Background Music:
Artist: Eric Skiff
Track: Arpanauts
Arpanauts by Eric Skiff (
Chinese Garlic Green Beans (Chinese Restaurant Style)
Here's Mama Lin's recipe for Chinese Garlic Green Beans. The green beans are flash fried, which gently blisters the skin but keeps the center tender and lightly crisp. The green beans are sautéed with a ton of minced garlic to get this mouth-watering side dish.
FULL RECIPE:
INGREDIENTS
1 pound (450g) green beans
2 1/2 tablespoons minced garlic
oil for frying green beans
1/4 teaspoon garlic salt (can add more to taste)
toasted sesame seeds (optional)
Korean red pepper flakes, gochugaru (optional)
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Sichuan Dry Fried Green Beans 干煸四季豆 |TOP SICHUAN RECIPE
Visit our website chineat.shop and get inspired by our kits that take you straight away to the regional flavors of Chinese cuisine！
干煸四季豆: [gānbiān sìjìdòu], Sichuan Dry Fried Green Beans is one of the most beloved recipes ever as it does not involve complicated cooking processes, yet it guarantees incredible flavors that bring you straight to Sichuan in one bite. It is one of those dishes that are served nationally in basically all restaurants in China while holding a special place in the daily quick home cooking. The game-changer here is a particular preserved vegetable, YaCai, that you can find in any local Asian grocery store, trust us, umami at the next level. If you are vegetarian and you need some meat substitutes, feel free to use mushrooms and some peanuts. Are you ready? Let’s go!
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RECIPE:
[1] INGREDIENTS
•Green beans (500g)
•Water (enough to wash them)
•Shaoxing cooking wine (2 tbsp)
•Light soy sauce (1 tbsp)
•Sugar (2 tsp)
•Garlic (30g)
•Ginger (30g)
•Yacai (60g)*Yibin preserved mustard greens
•Vegetable oil (2 tbsp twice)
•Red Sichuan Peppercorns (3g)
•Dry chilies (2-3g)
•Minced pork (300g)
•Salt (2 tsp) (one pinch for infusing the meat, one at the very end)
•Sesame oil (1 tsp)
[2] PROCESS:
Preparation:
[1] Wash the green beans, cut off the heads, divide in half and take the string off
[2] Set them aside and drain any excess moisture
[3] Mince the garlic and set aside
[4] Mince the ginger and set aside
[5] Cut some dry chilies into 2-3cm long pieces
[6] Get ready about 60g of Yacai
[7] Rinse the Yacai with some water (to reduce the salt level), drain them and then roast them gently with a wok (low fire), no oil, the idea here is to eliminate any excess moisture, making these drier
Sauce:
[1] Prepare 2 tbsp of Shaoxing wine
[2] Prepare 1 tbsp of soy sauce
[3] Set aside 2 tsp of sugar
[4] Remember to get ready 2 tsp of salt (to use in the cooking process as instructions below)
Cooking:
-Pour 2 tbsp of vegetable oil into a preheated wok
-Take the beans and place them inside
-Roast them gently in the wok for about 15-20min. and set aside (eliminate excess oil)
-Pour some oil (1-2 tbsp) into a preheated wok and put in the Sichuan peppercorns (remove them after infusing if you do not like to keep them inside in the final dish)
-Get in the minced garlic and ginger and stir well until aromatics start to come out
-Get in the minced pork and stir until the meat has cooked through
-Pinch of salt, dry chilies in, medium heat, give these a good stir
-Add in the Yacai, stir for a few minutes, and get in the beans
-Extra pinch of salt
-Add the Shaoxing wine, soy sauce, and then the sugar, stir gently until almost dry
-Add a final tsp of sesame oil for a more roasted flavor
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