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String Beans/French Beans Recipe (干煸四季豆)
July 5th, 2009Recipes, 30-Minute Recipes, Recipes, Chinese Recipes, Recipes41 Comments
I made this string beans (french beans) recipe a few months ago but haven’t gotten to posting it. Called 干煸四季豆, this is a popular Chinese recipe that is mostly served in Chinese restaurants here in the US.
I love the texture of the deep-fried string beans; the great flavors came from stir-frying the string beans (french beans) with dried chilies, dried shrimp, and ground pork. This is another Chinese restaurant recipe that is worth trying out so please read on and get my string beans/french beans recipe below.
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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!
bye
nico
Nico – great, let me know how your string beans turn out.
Hey, tried tonight and they were DELICIOUS!
Look for yourself!
http://www.nicolaromano.net/misc/beans.jpg (ok, not pretty as yours, I admit, but I was eager to eat them!)
Ooooh, looks so good with so much ground pork. I love it. :)
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.
Manggy – yes, ground pork and dried shrimp, all stir-fried to be crispy and charred around the edges, yummy!
Look delicious, and easy!
Yes, it’s quite easy. Only the deep-frying part is a little bit extra work. :)
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!
Hi Susan – yay, isn’t it great when you can create restaurant dishes at your own kitchen, at just a fraction of the price!!
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 !!
Candace – trust be told, I researched a lot of Chinese websites to come out with my own recipes. I wanted to make sure that I do it right. :)
I miss this dish, we have some garden beans coming up. should try this myself at home.
Hi Janet – you have your own beans? That’s so awesome. Let me know how it goes. :)
It is new to me. Is it a Sze Chuan style cooking? Sounds interesting and inviting looking at the wrinkled french beans! ;)
Yes, this is Sichuan-style of cooking. I never know this dish until I came to the US. It’s a very popular dish in restaurants here. ;)
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.
I know what you mean. The long beans in my Asian mart looks sooooo sad, unlike the really fresh ones sold in Malaysian wet markets.
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!
Miakoda – yes, it’s very easy, you don’t have to use pork for this dish to make it vegetarian. :)
oh i like this recipe very much, I take note. Great photo, made me very hungry! :)
Christelle – are you going to try this string beans recipe?
I am so glad you posted this! There’s a place in a dodgy food court that makes this and it’s only decent, but I get cravings for it! I’d much rather make it at home! One question, do you have a preference for the brand of chicken bullion powder?
Hey Ivy – Knorr is my favorite brand. :)
Ohmygosh…i’m supposed to deep fry it??!! No wonder it never came out the same!!! DOH! thanks, B!!!
Jen – you are too funny, LOL. I think deep frying is definitely the “secret” and make sure your wok is very very very hot before the frying. :)
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!
Marion – how about ground chicken or ground shrimp?
mmmm……ground shrimp sounds wonderful! thanks…..
Yep, a great substitute.
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.
Hehe, I agree that these string beans are often neglected, but they are so good.
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.
Black bean sauce and black garlic sounds great. Yummy!
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!
Is there a way to substitute for not having a wok?
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
Do I have to use bouillon powder can substitute with anything else?
rasamalaysia
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.
ohh it’s yummy, i cook it by garlic, onion and sesame oil, my daughter and my son loved it!