Dry fried green beans
Dry fried green beans, from above
Non vegSichuan

Dry fried green beans

Blistered, wrinkly and addictive. Beans have never looked so happily crumpled.

25 minTime
7 gProtein each
mediumSpice
The art of dry frying2 chapters · 1 min read

Make it your way

Grandma's wayBlistered beans with pork, ya cai and Sichuan pepper.
The original
232kcalsame
7 gproteinsame
5 gfibresame
25minutessame

Gan bian si ji dou, the classic.

Per serving, worked out from the ingredient table.

Ingredients

3 servings
Green beans400 g, trimmed and patted very dry
Minced pork (pork mince, ground pork)60 g
Mustard greens2 tbsp, finely chopped (for ya cai)
Dried red chilli5, snipped
Sichuan peppercorn½ tsp
Garlic3 cloves, minced
Ginger1 tsp, minced
Soy sauce2 tsp
Sugar½ tsp
Saltto taste
Cooking oil (vegetable oil)3 tbsp

Method

4 steps
  1. 1Heat the oil in a wok on medium high. Fry the beans in two batches, tossing now and then.
  2. 2Lift the beans out. Pour off all but 1 tbsp oil.
  3. 3Fry the pork until it browns and crisps, then add chillies and Sichuan pepper.
  4. 4Add the garlic, ginger and mustard greens, then return the beans with soy, sugar and salt. Toss for a minute.
Serve it like this

Heap on a flat plate while still hot so the blistered skins stay crisp, with the pork bits and chillies scattered over.

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Make it a meal

What goes with Dry fried green beans: a bread or rice, a side, something to drink and something sweet.

Bread or rice Mantou120 min
Bread or rice Yunnan pineapple rice60 min
With a main Mapo tofu30 min
With a main Kung pao chicken30 min
To drink Sol kadhi40 min
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