Dry-Fried Green Beans干煸四季豆
August 28, 2017 | Chinese | spicy, beans, fried
Serves: 2 | Prep Time: 20min | Cook Time: 30min

Pieces of green spicy goodness

A popular Sichuanese dish in which the beans are cooked using the ‘dry-fried’ technique. Dry-frying consists of stir frying the beans in a small amount of oil until the skin of the beans are shrived and puckered.


  • 2 tablespoons rice wine
  • 1 tablespoon light soy sauce
  • 1 tablespoon chili bean paste
  • 2 teaspoons black beans
  • 4 tablespoons peanut oil
  • 1 pound green beans or Chinese long beans - diagonally cut 1-inch pieces
  • 1 tablespoon garlic - halved and sliced
  • 1 tablespoon ginger - minced
  • ½ teaspoon Sichuan peppercorns - crunched with mortar and pestle
  • ½ teaspoon dried red chilies - crushed
  • ⅓ pound ground pork


  1. In a bowl, combine the rice wine, soy sauce, chili bean paste, and black beans. Set mixture aside for later.
  2. Heat the oil in a wok on high heat.
  3. When the oil begins to smoke, add the green beans. Stir-fry until shrived and puckered. Slight browning or charring is desirable.
  4. Remove all but approximately one tablespoon of oil and place the green beans on a surface to drain excess oil.
  5. Add garlic, ginger, Sichuan pepper, and dried red chilies. Stir-fry on high heat until fragrant.
  6. Add the ground pork and continue to stir-fry until the pork is mostly cooked.
  7. Add the dry-fried green beans and mixture from earlier. Stir-fry until the mixture liquid has mostly evaporated.
  8. Remove from heat and eat. ~Rhymes all day long