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Gan Bian Si Ji Dou
Sichuan Dry-Fried Green Beans
Authentic Sichuan dry-fried green beans, known as Gan Bian Si Ji Dou, featuring blistered green beans wok-tossed with savory ground pork, pungent preserved mustard greens (ya cai), and aromatic spices. This dish is characterized by its intense wok hei (breath of the wok) and complex flavor profile.
🧂 Ainekset
- 500 g Green beans
- 100 g Ground pork
- 2 tbsp Ya cai (preserved mustard greens)
- 6-10 Dried red chilies
- 4 cloves Garlic
- 1 tsp Sichuan peppercorns
- 1 tbsp Soy sauce
- 4 tbsp Vegetable oil or other high smoke point oil
- 1 tsp Shaoxing wine
- to taste Salt
- 1/2 tsp Sugar
👨🍳 Ohjeet
- 1
Prepare the green beans: Ensure the green beans are dry. Heat 2-3 tablespoons of vegetable oil in a wok or large skillet over high heat until shimmering. Add the green beans in a single layer (cook in batches if necessary to avoid overcrowding). Stir-fry vigorously for 5-8 minutes, or until the beans are tender-crisp and have developed charred, blistered spots. Remove beans from the wok and set aside. Alternatively, you can deep-fry them in 350°F (175°C) oil until blistered, then drain well.
⏱️ 8-10 minutes - 2
Cook the pork: Add the remaining 1-2 tablespoons of oil to the wok over medium-high heat. Add the ground pork and break it up with a spatula. Stir-fry until the pork is cooked through and starting to crisp, about 3-5 minutes. If using Shaoxing wine, add it now and stir-fry until evaporated.
⏱️ 3-5 minutes - 3
Add aromatics and preserved vegetables: Push the pork to one side of the wok. Add the chopped ya cai, dried chilies, and Sichuan peppercorns (if using) to the cleared space. Stir-fry for about 30-60 seconds until fragrant, being careful not to burn the chilies. Then, mix everything together with the pork.
⏱️ 1 minute - 4
Add garlic and combine: Add the minced garlic to the wok and stir-fry for another 30 seconds until fragrant. Return the blistered green beans to the wok. Add the soy sauce and sugar (if using).
⏱️ 1 minute - 5
Toss and finish: Increase the heat to high. Toss everything vigorously in the wok for 1-2 minutes, ensuring the beans are well coated with the pork mixture and heated through. Taste and adjust seasoning with salt if needed. Serve immediately.
⏱️ 1-2 minutes
💡 Ammattilaisvinkit
- ✓Achieving blistered, wrinkled green beans is crucial for the characteristic texture and flavor of Gan Bian Si Ji Dou.
- ✓Ya cai provides a unique salty, umami depth; ensure it's finely chopped for even distribution.
- ✓High heat is essential throughout the cooking process to achieve the 'wok hei' or breath of the wok.
- ✓Adjust the number of dried chilies and Sichuan peppercorns to your preferred level of spice and numbing sensation.
✨ Omat versiot
Inspiraatiota omaan versioosi tästä reseptistä
- For a vegetarian version, omit the pork and increase the amount of ya cai. You can also add fried firm tofu or mushrooms for texture.
- Other types of long beans, such as yardlong beans, can be used.