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Sichuan · Chinese

Sichuan dry-fried green beans

Non-vegetarian

乾煸四季豆 · gān biān sì jì dòu

Green beans fried until blistered and wrinkled, then tossed with garlic, ginger, dried chillies and Sichuan pepper; minced pork is optional.

Sichuan dry-fried green beans is a Sichuan side dish from China, ready in about 25 minutes and made with green beans and dried whole chillies. It serves 4 and is rated easy to cook.

Start cooking
Platter of Sichuan dry-fried green beans with minced pork and chillies
Photo: Andy Li / Wikimedia Commons · CC0-1.0
Prep
10 min
Cook
15 min
Total
25 min
Serves
4
Level
Easy
Calories
158

Ingredients

4 servings

Equipment

Method

  1. Step 1

    Heat 2 tbsp oil in a wok (opens in a new tab) over medium-high heat. Add the beans and fry, tossing only occasionally, until blistered, wrinkled and tender. Remove.

    Work in batches so the beans fry rather than steam.

    Ingredients tossed in a hot wok
    How it looks · Photo: Aesthos AR. Photography on Pexels

  2. Step 2

    Add the remaining oil. If using pork, fry it until browned and a little crisp.

    • 3 min
    • medium-high heat

    Food safety: Cook pork until no longer pink.

  3. Step 3

    Lower the heat, add the chillies and Sichuan pepper and fry for 20 seconds until fragrant and darkened but not black. Add the garlic (opens in a new tab), ginger and ya cai (opens in a new tab) and stir-fry until fragrant.

    • 1 min
    • medium heat

  4. Step 4

    Return the beans with the soy sauce (opens in a new tab), wine, sugar (opens in a new tab) and salt and toss over high heat for a minute. Drizzle with sesame oil (opens in a new tab) and serve.

    • 1 min
    • high heat

About this dish

Origin
Sichuan, China · Well documentedAlso popular in United StatesMore food from China
Dish
Lunch · Dinner · Side dishes
Cooking method
Stir-fried, Pan-fried
Taste
spicy (chilli heat), savoury, garlicky, smoky
Diet
Dairy-free · No nut ingredients · Keto-style · Low-carb
All labelsNon-vegetarian · Flexitarian-friendly · Dairy-free · Egg-free · No nut ingredients · Beef-free · Keto-style · Low-carb · DASH-style
Without the optional extras: Vegan, Plant-based, Vegetarian (lacto-ovo), Eggetarian, Lacto-vegetarian, Ovo-vegetarian, Pescatarian, Pork-freeWorked out from the ingredients. How labels work
Good for
Everyday · One-pan
Cook more with
Green beans · Dried whole chillies · Ya cai (Sichuan preserved mustard greens) · Sichuan peppercorns · Garlic · Fresh ginger
Techniques
Pan-frying · Stir-frying

Allergens

  • Contains, can be adapted: Wheatfrom soy sauce, shaoxing wine
  • Contains, can be adapted: Glutenfrom soy sauce, shaoxing wine
  • Contains: Soyfrom soy sauce
  • Contains: Sesamefrom toasted sesame oil

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

158 kcal per serving

Estimated

1 serving ≈ 146 g · recipe makes 4

Where the energy comes from

  • Protein 8%
  • Carbohydrate 29%
  • Fat 64%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g*
Energy158 kcal108 kcal
Protein3.2 g2.2 g
Carbohydrate12 g8.2 g
Net carbohydrate7.9 g5.4 g
Sugars4.4 g3 g
Added sugars0.5 g0.4 g
Fibre4.1 g2.8 g
Fat11.9 g8.2 g
Saturated fat1 g0.7 g
Trans fat0 g0 g
Cholesterol0 mg0 mg
Sodium390 mg266 mg
Salt equivalent1 g0.7 g
Vitamins & minerals per serving
Potassium
380 mg
Calcium
59 mg
Iron
1.7 mg
Magnesium
39 mg
Vitamin A (RAE)
81 µg
Vitamin C
20 mg
Vitamin D
0 µg
Vitamin B12
0 µg
Folate (DFE)
41 µg

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
  • Optional ingredients are not included: ground pork.
  • Not counted (tiny amounts or “to taste”): sichuan peppercorns.
  • Ya cai (Sichuan preserved mustard greens): Raw mustard greens used as a stand-in; ya cai is the stems salted and preserved with brown sugar, so sugar and sodium are understated.
  • Shaoxing wine: Sake (FDC 167723) used as a stand-in for Chinese rice cooking wine.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

  • No ya cai? Finely chopped kimchi, squeezed dry, gives a similar salty crunch.
  • Dry the beans thoroughly after washing so they blister rather than steam.

Common mistakes

  • Burning the dried chillies — they turn bitter in seconds.

Serve with

  • Serve as part of a shared meal with rice.

Storage

  • Refrigerate for up to 2 days.

Reheating

  • Re-fry briefly in a hot wok.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Recipe DNA

How this dish is built

Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

Used in steps 1, 2, 3

Reviews & corrections

Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

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