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

🧂 Ingredients

• 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

👨‍🍳 Instructions

1. 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. 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. 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. 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. 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

💡 Pro Tips

• ✓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.

🔄 Variations

• 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.

🥗 Nutrition

Per serving