Sichuan Cuisine · tested Chinese home cooking
Dry-Fried Green Beans (Sichuan Style) Recipe
干煸四季豆 Gān Biǎn Sìjì Dòu
A classic Sichuan side dish where green beans are dry-fried until blistered and wrinkled, then tossed with minced pork, chilies, and Sichuan preserved vegetables. The wrinkly texture absorbs all the amazing flavors. This version is written for Western home kitchens, with supermarket-friendly measurements, practical substitutions, and clear visual steps.
Why this recipe works
This recipe keeps the flavor profile recognizable while making the workflow realistic for American and European kitchens. The ingredient list prioritizes items you can buy at mainstream grocery stores, with Asian-market upgrades where they truly matter.
Shopping notes for Western cooks
Most ingredients are easy to find at major U.S. and European supermarkets. For pantry items like Shaoxing wine, Chinkiang black vinegar, doubanjiang, Sichuan peppercorns, dried chilies, oyster sauce, and dark soy sauce, check an Asian market or order online. Use dry sherry for Shaoxing wine, balsamic plus rice vinegar for black vinegar, and tamari for a gluten-aware soy sauce swap when needed.
Ingredients
- 14 oz green beans, ends trimmed
- 3.5 oz ground pork
- 3 tbsp ya cai (Sichuan preserved mustard greens), chopped
- 4 dried chilies, cut into segments
- 1 tsp Sichuan peppercorns
- 3 cloves garlic, minced
- 1 tbsp Shaoxing wine
- 1 tbsp soy sauce
- 1 tsp sugar
- 3 tbsp neutral high-heat oil such as avocado, canola, peanut, or grapeseed oil
Step-by-step instructions
Step 1
Heat 2 tbsp oil in a wok over medium-high heat
Heat 2 tbsp oil in a wok over medium-high heat. Add green beans and cook, stirring occasionally, for 5-6 minutes until blistered and wrinkled.
Step 2
Remove beans
Remove beans. Add remaining oil to the wok and add ground pork. Stir-fry until browned and crispy.
Step 3
Add dried chilies, Sichuan peppercorns, and ya cai
Add dried chilies, Sichuan peppercorns, and ya cai. Stir-fry for 30 seconds until fragrant.
Step 4
Add garlic and stir-fry for 15 seconds
Add garlic and stir-fry for 15 seconds.
Step 5
Return beans to the wok
Return beans to the wok. Add shaoxing wine, soy sauce, and sugar. Stir-fry for 1-2 minutes until everything is well combined.
Step 6
Transfer to a plate and serve hot as a side dish or…
Transfer to a plate and serve hot as a side dish or over rice.
Cook’s notes
- The wrinkly, blistered texture is the goal – don't undercook the beans
- Ya cai is a Sichuan preserved vegetable available at Asian grocery stores
- This dish is naturally spicy from the dried chilies – adjust quantity to taste
- Great as a side dish or a light main course with rice
Common questions
Can I make Dry-Fried Green Beans (Sichuan Style) less spicy?
Yes. Reduce dried chilies, chili paste, or Sichuan peppercorns first, then add heat back at the table with chili oil.
What should I serve with it?
Steamed jasmine rice, a crisp cucumber salad, or a simple green vegetable make the meal feel complete without extra work.