Sichuan Dry Fried Green beans - How to Make Spicy Fried Stringbeans (干煸四季豆)
Sichuan 'Dry Fried' green beans gotta be up there in all-time favorite way to eat green bean dishes.
Always a favorite to order at Sichuan restaurants… it’s usually fried together with pork, chilis, Sichuan peppercorns, and Sichuanese *yacai* (pickled mustard greens) and got this tender, blistered texture with a slight crispiness and char from frying.
As always, the written recipe's over here on reddit (it'll be updated with the /r/cooking link once I post there ~8AM EST):
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Learn how to cook real deal, authentic Chinese food! We post recipes every Tuesday (unless we happen to be travelling) :)
We're Steph and Chris - a food-obsessed couple that lives in Shenzhen, China. Steph is from Guangzhou and loves cooking food from throughout China - you'll usually be watching her behind the wok. Chris is a long-term expat from America that's been living in China and loving it for the last nine years - you'll be listening to his explanations and recipe details, and doing some cooking at times as well.
This channel is all about learning how to cook the same taste that you'd get in China. Our goal for each video is to give you a recipe that would at least get you close to what's made by some of our favorite restaurants here. Because of that, our recipes are no-holds-barred Chinese when it comes to style and ingredients - but feel free to ask for tips about adaptations and sourcing too!
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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Easy Green Bean Stir Fry Recipe
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This Chinese stir fry green bean recipe is often found in sichuan provence. We call it gan bian doujiao [干煸豆角]. The green beans infused by all the seasoning combination, it is really flavorful even though we didn’t put that many seasoning. It is definitely worth a try.
???? RECIPE - Note: The product links below are affiliate links. I may earn a commission if you purchase an item on a linked website within 24 hours.
- 400 grams of green beans or snap beans
- 30 grams of dried shrimps
- 3 ounces of ground pork
- Some dry chilies [[Amazon Link:
- 2 tbsp of vegetable oil
- 1 tbsp of minced garlic
- 1/2 tbsp of minced ginger
- 1.5 tbsp of soy sauce [Pearl River Bridge Natural Brewed Light Soy Sauce:
- 1 tsp of sugar
- 1/2 tsp of salt
- First, Soaked 30 grams of dried shrimps for 30 minutes. Drain it and roughly minced it. It is optional ingredient, I like to use it because It adds that shrimpy flavor to the dish.
- 400 grams of green beans. Take off the tip of the green bean, pull off the fiber as much as you can and break it into half. A good substitution is this long beans.
- Heat up the wok a little bit, you can do this with a large saute pan as well. Add 1 tbsp of oil. Just add in the long beans.
- Stir fry it for 5-8 minutes on medium low heat. What we are looking for is the skin starts burning, like some of it is doing here
- Add a pinch of salt. Because if you add the salt at the end, the meat will take most of the sodium so the green beans doesn’t get that much flavor. By adding a pinch of salt now, will be easier to control the balance.
- take the green bean out and set it aside.
- Add 1 tbsp more oil into the same wok. Put in 1 tbsp of mince garlic, 1 tsp of minced ginger, and dry hot chilies. You can adjust the spiciness level ad you like.
- Bring this to fragrant. So it will infuse every thing else. Then go in the ground pork and the minced shrimp, let it cook a little bit. If you are vegetarian, you can just skip this part or use mushrooms and tofu. It is going to cook really fast. So just stir fry for about 2 minutes.
- Add the long beans back to the wok. Put in all your seasoning. 1 tbsp of soy sauce, 1 tsp of dark soy sauce, 1 tsp of sugar, 1/2 tsp of salt. Mix every thing together. You are done...
Enjoy your meal! If you have any questions about the recipes, just post a comment, will help you out as soon as possible!
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Pork Stir Fry with Green Beans
You won't miss the usual stir fry sauciness with this one! It packs a flavour punch, perfectly for mixing through rice and eating with a spoon.
???? How a Chinese Chef Cooks Green Beans (干煸四季豆)!
Watch my dad teach you how to make stir-fried green beans. In no time at all, you’ll be able to recreate those crispy, wrinkly restaurant-style green beans you’ve been craving!
Click here to access our free video lesson on how to cut twice as fast (and prevent injuries!)
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⏲ CHAPTERS ⏲
00:00 - Prepare green beans
00:47 - On green beans
01:53 - Prepare aromatics
03:17 - Prepare pork
04:32 - Create sauce
05:14 - Deep-fry green beans
05:32 - Different versions of the dish
08:16 - Stir-fry everything
#greenbeans #greenbeansrecipe #chinesechef #cookingathome #cookingvideo
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Ep#7 Szechuan Green Beans with Chai Por (干煸四季豆) | Cooking Demystified by The Burning Kitchen
Szechuan Green Beans with Chai Por (Gan Bian Si Ji Dou / 干煸四季豆): Sichuan green beans fried until beautifully blistered on the outside with minced meat and crunchy sweet preserved radish is one of our favourite vegetable dishes to order when we eat at a Chinese restaurant.
Get Full Recipe:
PREP TIME: 30 MINUTES
COOK TIME: 30 MINUTES
SERVINGS: 6
INGREDIENTS
500 gm String Beans
100 gm Lean Meat
25 gm Dried Shrimp Hei Bee
15 gm Sweet Radish Chai Por
1 TBsp Oil
1/4 tsp Dark Soy Sauce
1 TBsp Light Soy Sauce
1 1/2 tsp Sugar
3 cloves Garlic
3 cm Ginger
3-5 Dried Red Chillli
2 TBsp Chinese Rice Wine Shao Xing Jiu
1 1/2 tsp Szechuan Peppercorn
50 ml Oil To deep fry string beans
Salt To taste
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