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Recipe · Side dish

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

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

Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.

Green beans fried until blistered and wrinkled, then tossed with garlic, ginger, dried chillies and tingling Sichuan pepper.

Side dish. Good with steamed sea bass, char siu-style pork or stir-fried chicken. Find a main

Cuisine
Chinese
Serves
4
Prep
10 min
Cook
12 min
Total
22 min
Difficulty
Easy

Gluten-freeDairy-freeEgg-freeNut-freeVegetarianVegan

Equipment: Wok or large frying pan

Ingredients

  • 400 g green beans, trimmed and patted dry
  • 1 tbsp oil
  • 1 tsp Sichuan peppercorns, lightly crushed
  • 4-6 dried red chillies, snipped in half
  • 3 garlic cloves, finely chopped
  • 2cm piece fresh ginger, finely chopped
  • 1 tbsp soy sauce or tamari
  • 2 spring onions (scallions), finely sliced
  • Salt

Method

  1. Heat the oil in a wok over a medium-high heat. Add the green beans and fry, tossing every minute or so, for 8-10 minutes until blistered, wrinkled and tender.
  2. Push the beans to one side, add the Sichuan peppercorns and dried chillies and fry for 30 seconds until fragrant but not burnt.
  3. Add the garlic and ginger and stir-fry everything together for 1 minute.
  4. Add the soy sauce or tamari and a pinch of salt, toss well, then scatter over the spring onions and serve.

Swaps and tips

Dry the beans thoroughly before cooking so they blister rather than steam. Use tamari to keep it gluten-free.

Easy variations

  • Fry 100 g pork mince with the aromatics for the classic restaurant version
  • Use long beans if you can find them
  • Add a few slices of red chilli instead of dried
  • Finish with a few drops of rice vinegar

Nutrition estimated, per serving

ProteinCarbsFibreFatCalories
3 g6 g3 g4 g70 kcal

Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.

Recipes are AI created and editorially reviewed; kitchen testing is ongoing.

Recipe from healthshelf.org

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