Dry Fried Sichuan Green Beans (Gan Bian Si Ji Dou)

A classic Sichuan dish featuring blistered green beans stir-fried with savory ground pork, pungent preserved mustard greens, aromatic ginger and garlic, and a kick of dried chilies. The dry frying technique gives the beans a slightly smoky and wrinkled texture, perfect with rice.

Prep Time

15 minutes

Total Time

45 minutes

Calories

375 kcal

Difficulty

Easy

Equipment

3 items

Cost

£1.17/serving

Season:

🌍 Year-round

Meal Type:

Lunch•Dinner

Cuisine:

Asian

Main Ingredient:

Pork•Rice

Mood:

Healthy•Spicy

Ingredients

Servings

1poundGreen Beans(Trimmed and cut into 2-inch pieces)

£1.50

4ouncesGround Pork(Can substitute with ground chicken or turkey)

£1.25

2tablespoonsPreserved Mustard Greens (Ya Cai)(Finely chopped. If unavailable, use sauerkraut, rinsed and chopped, but the flavor will differ.)

£0.75

1tablespoonGinger(Minced)

£0.20

2clovesGarlic(Minced)

£0.10

4piecesDried Red Chilies(Cut into 1/2-inch pieces, seeds shaken out (adjust to your spice preference))

£0.30

1tablespoonSoy Sauce(Regular or light soy sauce)

£0.10

1tablespoonShaoxing Cooking Wine(Can substitute with dry sherry)

£0.25

1teaspoonSugar

£0.01

1teaspoonSesame Oil(For finishing)

£0.15

2tablespoonsVegetable Oil(For cooking)

£0.05

Total Cost

£4.66

£1.17 per serving

Instructions

1.
Heat a wok or large skillet over medium-high heat until very hot. Add 1 tablespoon of vegetable oil. Add the green beans and stir-fry, pressing them against the wok's surface, until they are blistered, slightly wrinkled, and have some brown spots. This will take about 8-10 minutes. Remove the green beans and set aside.
2.
Add the remaining 1 tablespoon of vegetable oil to the wok. Add the ground pork and stir-fry until browned and cooked through, breaking it up with a spatula. Drain any excess grease.
3.
Add the minced ginger and garlic to the wok and stir-fry for about 30 seconds until fragrant.
4.
Add the preserved mustard greens and dried red chilies and stir-fry for another minute to release their flavors.
5.
Return the blistered green beans to the wok. Add the soy sauce, Shaoxing cooking wine, and sugar. Stir-fry to combine all the ingredients and coat the green beans evenly.
6.
Stir-fry for another 2-3 minutes until the sauce is absorbed and the flavors have melded together. Taste and adjust seasoning if needed.
7.
Drizzle with sesame oil and serve immediately. Best served with steamed rice.

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My Notes

Nutrition Information

Nutrition per serving (170g)

375 kcal / 1569 kJ

Carbs

21g

8% of RDA

Fat

24g

34% of RDA

Protein

20g

40% of RDA

Detailed Breakdown

Fibre

7 g

23% of RDA

Sugar

8 g

9% of RDA

Sodium

750 mg

33% of RDA

Saturated Fat

6 g

30% of RDA

Chef's Tips

Don't overcrowd the wok when blistering the green beans. You may need to do it in batches to ensure they brown properly.

Using high heat is essential for achieving the desired blistered texture. If your wok starts smoking too much, reduce the heat slightly, but keep it hot.

Adjust the number of dried chilies to your preferred level of spiciness. Remove the seeds for a milder flavor.

Ya Cai can be found in Asian grocery stores. Look for it in the pickled vegetables section.

Cooking Equipment

Wok or large skillet

Chef's knife

Cutting board

Wine Pairings

No wine pairing suggestions available for this recipe.

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