String Beans/French Beans Recipe (干煸四季豆)
July 05th, 2009 40 Comments

String Beans/French Beans Recipe (干煸四季豆)

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String Beans/French Beans Recipe (干煸四季豆)


8 oz. string beans (french beans)
2 oz. ground pork
1 tablespoon dried shrimp (rinsed in warm water and chopped)
1 teaspoon Shaoxing wine
1/4 teaspoon salt
1/4 teaspoon chicken bouillon powder
3-5 dried red chilies
1/2 inch ginger (finely chopped)
2 cloves garlic (finely chopped)
1/4 teaspoon sugar
1 tablespoon oil
Oil for deep frying


Trim the ends of the string beans (french beans), rinse with water, drain, pat dry, and set aside.

Heat up a wok with enough oil for deep frying. When the oil gets smoky hot, transfer the string beans into the oil and quickly fry them. As soon as the skin of the string beans (french beans) becomes wrinkly, transfer out and line with paper towels to absorb the excess oil.

Heat up 1 tablespoon oil in a wok. Add the chopped garlic and ginger and lightly stir-fry. Add in the chopped dried shrimp, ground pork, and dried chilies and stir-fry until aromatic, and then follow by the string beans (french beans). Add the rest of seasonings and continue stirring for a few times, dish out, and serve immediately.

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40 comments... read them below or add one

  1. nico says:

    I first had this dish at a Malaysian friend’s house and since then I’ve fell in love with it! I’ve been thinking of making it for a while, tomorrow I’ll go and buy some beans, so I can check out your recipe!


  2. Manggy says:

    Ooh, this is seriously one of my favorite quick dishes! Especially good when the ground pork gets all crispy around the edges. Good stuff, in flavor and nutrition.

  3. Gab* says:

    Look delicious, and easy!

  4. Thank you for this recipe. These green beans are a favorite of mine whenever I eat at a Chinese restaurant. Now, I can make them at home. They look terrific!

  5. Candace says:

    I always love this dish and always wanted to make it but can never find the recipe. Finally found it on your website, thanks so much !!

  6. Hi Janet – you have your own beans? That’s so awesome. Let me know how it goes. :)

  7. It is new to me. Is it a Sze Chuan style cooking? Sounds interesting and inviting looking at the wrinkled french beans! ;)

  8. kayakmama says:

    I love long beans, but I have not seen freshly picked ones, taut outer skin like we used to get at the friday markets. That is why I use french beans and pretend they are long beans.Taste is rather different. So sad.
    I should start growing them myself, if I can get seeds. Thank you for the recipe.

  9. Miakoda says:

    Ooh, sounds so good. I love finding new ways of cooking beans, and I’m already thinking of how to make this work for me (vegetarian)! Gotta love simple stir-fries!

  10. oh i like this recipe very much, I take note. Great photo, made me very hungry! :)

  11. jen says:

    Ohmygosh…i’m supposed to deep fry it??!! No wonder it never came out the same!!! DOH! thanks, B!!!

  12. Hey Ivy – Knorr is my favorite brand. :)

  13. Marion says:

    I love these! We always called them “Dry Fried String Beans” in California. Can you give me a good substitute for the ground pork? I can’t eat pork products…. thanks!

  14. NYMY says:

    String Beans/French Beans 四季豆 is my #1 green. I can have it any which way it is cooked but yours has got to be my best way to savor this healthy yet most time, overlooked beans.

  15. Mmmmm I love the color and texture of oil blanched beans. Made some with black garlic and black beans the other day that were pretty good.

  16. Su-yin says:

    I love string beans! I had them recently in a Szechuan restaurant and it was yummy! Will definitely try this out soon, thanks for the recipe!

  17. Ryan Chaplin says:

    Is there a way to substitute for not having a wok?

  18. Nisa says:

    FABULOUSLY STUPENDOUS! This is one of my fave veggie dish in Chinese restaurants. You just gotta have fiber company to the rice. And I’ve never bothered to learn how to make one, but since our helper is down to sickness, I finally got the “chance”. My laziness hated that “chance” so much. Anyway, THANKS!! =D

  19. samantha cameroon says:

    Do I have to use bouillon powder can substitute with anything else?

  20. Rose says:


    In Malaysia :

    long beans is kacang panjang while french beans is kacang buncis.
    Each with distinct shape and taste. Both can be eaten raw with sambal belacan.

    • In the US, it’s called different names and I am confused by it as different stores label differently, too. Either way this recipe is fine with either of them.

      • marnie says:

        ohh it’s yummy, i cook it by garlic, onion and sesame oil, my daughter and my son loved it!

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