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Sichuan Green Beans Recipe
Sichuan Green Beans are also called Gan Bian Si Ji Dou in Chinese. It’s one of the most popular dishes in Chinese restaurants. The wrinkly green beans are the result of deep-frying in hot oil, then stir-frying with dried chilies, dried shrimp and ground pork. It’s absolutely flavorful and has an intensive spiciness from dried red chili peppers.
This delicious dish serves the best with steamed rice or as a side to accomplish a traditional multicourse Chinese meal with other meat and seafood dishes.
Why This Recipe Works?
It is the best homemade Sichuan green beans recipe that only requires a few ingredients and four seasonings. The result is certainly amazing and tastes rival the local Chinses restaurants.
This recipe is good enough to serve as a main dish with only a bowl of steamed rice. It’s so easy to make and it will bring a quick dinner to the table in less than 30 minutes.
Cooking stir-fry vegetables doesn’t have to be boring. And this is the recipe you don’t want to miss out. It’s addictively delicious and will be soon your favorite.
Ingredients For Sichuan Green Beans
This authentic Sichuan green beans recipe calls for the following ingredients.
- Green beans
- Oil
- Salt
- Garlic
- Fresh ginger
- Ground pork
- Dried shrimp
- Dried red finger-length chilies
And also four seasoning ingredients; including chicken bouillon powder, Chinese rice wine (or sherry), salt and sugar.
How To Make Sichuan Green Beans?
This stir-fried Sichuan green beans recipe requires only a few ingredients and takes less than 15 minutes to cook.
First, wash and pat dry green beans with paper towels. Trim the end of each green bean and set aside.
Next, heat enough oil in a wok or stockpot until 350°F (175°C). Gently drop green beans and deep-frying until the skin becomes wrinkly. Remove the green beans from the wok and lay them in a bowl lined with a paper towel to drain the excess oil. Seasoning with salt. And, discard the oil.
Heat the wok with 1 tablespoon of oil. Add garlic and ginger, and stir-fry to a light brown. Then, add the ground pork, dried shrimp and dried red chilies. Keep stirring until aromatic, and then follow with the green beans.
Finally, add all seasoning ingredients and stir continuously until well combined. Dish out and serve immediately.
Cooking Tips
For the best result, please follow my tips below.
- Do Not overcrowd the green beans in a wok or stockpot when deep-frying. Deep-fry the green beans in batches if necessary.
- Quickly deep-fry the green beans at 350°F (175°C) until the skin becomes wrinkly and remove them immediately. This step helps to retain the crisp-tender texture of green beans after stir-frying.
Frequently Asked Questions
Can I use long beans to make this recipe?
Yes, long beans are long and tougher than green beans. You may cut them into shorter lengths and deep-fry them a little bit longer before stir-frying with other ingredients.
Can I fry the green beans with an air fryer?
Yes, of course. Before putting the green beans into an air fryer, toss them well with salt and a little bit of oil. Fry the green beans in an air fryer over 375°F (190°C) for 8 to 10 minutes until very lightly charrd, crispy and tender. Then, follow the recipe to stir-fry the green beans with other ingredients.
How Many Calories Per Serving?
This recipe is only 180 calories per serving.
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Sichuan Green Beans
Ingredients
- 8 oz (250 grams) green beans
- oil (for deep frying)
- 1 pinch of salt
- 1 tablespoon oil
- 2 cloves garlic (minced)
- 1.25 cm fresh ginger (peeled and minced)
- 2 oz (60 grams) ground pork
- 1 tablespoon dried shrimp (rinsed and coarsely chopped)
- 6 dried red finger-length chilies (deseeded and cut into halves)
Seasonings
- 1/4 teaspoon chicken bouillon powder
- 1 teaspoon Chinese rice wine or sherry
- 1/4 teaspoon salt
- 1/4 teaspoon sugar
Instructions
- Rinse the green beans with cold water and pat dry with paper towels. Trim the tips and set aside.
- Heat 2 to 3 inches (5 to 7.5 cm) of the oil in a wok or stockpot to 350°F (175°C) for deep-frying. Gently drop the green beans into the oil. As soon as the skin of the green beans becomes wrinkly, remove them with a strainer or slotted spoon, draining the excess oil by laying the green beans on a bowl lined with paper towels. Season with a pinch of salt. And discard the oil. (work in batches to give the green beans enough space for deep-frying).
- Heat 1 tablespoon of the oil in a wok or skillet over high heat. Add garlic and ginger, and stir-fry to a light brown. Then, add the ground pork, dried shrimp and dried red chilies. Keep stirring until aromatic, and then follow with the green beans.
- Add all seasoning ingredients and stir continuously until all the ingredients are well combined. Dish out and serve immediately.
Notes
- Do Not overcrowd the green beans in a wok or stockpot when deep-frying. Deep-fry the green beans in batches if necessary.
- Quickly deep-fry the green beans at 350°F (175°C) until the skin becomes wrinkly and remove them immediately. This step helps to retain the crisp-tender texture of green beans after stir-frying.
We’ve made this for years. A great recipe, but tastes so much better if you can get long beans.
Yes, correct!
Thank you for including the air fryer method for making the beans crispy. I am 86 and avoid all deep frying of any type. Also, the dried chilis are just a bit of a challenge for me. What do you think of using Sichuan oil & crushed Sichuan red peppers?
Sure you can!