Chinese · Lunch · Dinner
Dry-Fried Green Beans
干煸四季豆 (Gān biān sì jì dòu)
Crisp-tender green beans blistered in a hot wok until wrinkled and smoky, then tossed with garlic, ginger, dried chillies and tingly Sichuan pepper. This version uses a fraction of the usual oil and skips the deep-frying without losing the char.
- Prep
- 10 min
- Cook
- 14 min
- Total
- 24 min
- Serves
- 4
Calories come from: Carbs 44% · Fat 45% · Protein 11%
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Ingredients
For 4 servings- 500 g (about 1.1 lb)Green beans, trimmed
- 1 1/2 tbsp20 gPeanut oil
- 4 cloves12 gGarlic, finely chopped
- 1 tbsp6 gFresh ginger, finely chopped
- 6Dried red chillies, snipped in half and seeds shaken out
- 1 tspSichuan peppercorns
- 2 tbsp20 gSichuan preserved mustard greens (ya cai), rinsed and chopped (optional)
- 1 tbsp16 gSoy sauce
- 1 tbsp15 gShaoxing rice wine
- 1/2 tspSugar
- 1/4 tspSalt
- 115 gSpring onion, thinly sliced
Steps
- 1
Wash the green beans and dry them very thoroughly with a clean towel so they blister instead of steam.
- 2
Heat a wok or large heavy frying pan over medium-high heat and add 1 tbsp of the peanut oil.
- 3
Add the beans in a single layer and let them sit for 1–2 minutes before tossing.
- 4
Keep cooking, tossing every minute or so, for 8–10 minutes until the skins are wrinkled and blistered with dark spots and the beans are tender.
- 5
Tip the beans onto a plate and return the wok to medium heat.
- 6
Add the remaining 1/2 tbsp oil, the Sichuan peppercorns and dried chillies, and stir for about 30 seconds until fragrant but not burnt.
- 7
Add the garlic, ginger and preserved mustard greens (if using) and stir-fry for 1 minute.
- 8
Return the beans to the wok and pour the Shaoxing wine around the edge.
- 9
Add the soy sauce, sugar and salt and toss for 1–2 minutes until the beans are glossy and well coated.
- 10
Scatter over the spring onion, toss once more and serve hot.
Swaps, storage and make-ahead
Swaps
- Use tamari labelled gluten-free instead of soy sauce and dry sherry instead of Shaoxing wine, and choose preserved mustard greens labelled gluten-free, for a gluten-free version.
- Swap the peanut oil for rapeseed (canola) or sunflower oil if you need to avoid peanuts.
- If you can't find Sichuan preserved mustard greens, use finely chopped capers or leave them out and add a pinch more salt.
- For a meaty version like many restaurants serve, stir-fry 100 g minced pork until browned before adding the garlic and ginger.
Storage
These beans are best eaten fresh while the skins are blistered, as they soften on standing. Refrigerate leftovers in a covered container within 2 hours, eat within 3 to 4 days, reheat in a hot pan until steaming hot, and don't freeze them.
Make ahead
Trim, wash and thoroughly dry the beans up to a day ahead and keep them in the fridge wrapped in a clean towel. You can also chop the garlic, ginger, mustard greens and spring onion a few hours in advance and keep them covered in the fridge.
Nutrition values are for the recipe as written.
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Allergens and nutrition
Contains: PeanutsSoyGlutenSulphites
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (148 g) | Per 100 g | |
|---|---|---|
| Calories | 99 kcal | 67 kcal |
| Protein | 3.1 g | 2.1 g |
| Carbohydrates | 12 g | 8.1 g |
| of which sugars | 5.1 g | 3.4 g |
| Fiber | 3.9 g | 2.6 g |
| Fat | 5.4 g | 3.6 g |
| of which saturated | 0.9 g | 0.6 g |
| Sodium | 398 mg | 269 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
