📝 About This Recipe
A cornerstone of Sichuan cuisine, this dish transforms humble green beans into a smoky, savory masterpiece through the 'gan bian' (dry-frying) technique. The beans are fried until their skins blister and wrinkle, locking in sweetness while creating a unique, tender-crisp texture. Tossed with fragrant aromatics, spicy chilies, and savory preserved mustard greens, it delivers an addictive umami punch that defines the bold spirit of Chengdu.
🥗 Ingredients
Main Ingredients
- 1 lb Fresh Green Beans (ends trimmed and snapped into 3-inch lengths)
- 1/4 lb Ground Pork (can substitute with minced dried shiitake mushrooms for vegetarian)
- 1/2 cup Neutral Oil (for shallow frying; peanut or vegetable oil works best)
Aromatics and Seasonings
- 2 tablespoons Sichuan Yibin Yacai (preserved mustard greens; the soul of the dish)
- 8-12 pieces Dried Red Chilies (deseeded and cut into halves)
- 1 teaspoon Sichuan Peppercorns (whole or lightly crushed)
- 3 cloves Garlic (finely minced)
- 1 inch Fresh Ginger (peeled and finely minced)
- 2 stalks Scallions (white parts minced, green parts reserved for garnish)
The Sauce
- 1 tablespoon Light Soy Sauce
- 1 tablespoon Shaoxing Wine
- 1/2 teaspoon Sugar (to balance the saltiness)
- 1/2 teaspoon Toasted Sesame Oil (for finishing)
- 1/4 teaspoon Kosher Salt (adjust to taste)
👨🍳 Instructions
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1
Ensure the green beans are completely dry after washing; any moisture will cause the oil to splatter violently.
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2
Heat a wok or large heavy skillet over high heat until a bead of water evaporates instantly. Add the 1/2 cup of oil and heat until it reaches approximately 375°F (190°C).
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3
Carefully add the green beans to the oil. Shallow-fry them in batches if necessary to avoid crowding. Fry for 3-5 minutes, tossing frequently, until the skins are puckered, blistered, and slightly charred.
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4
Use a slotted spoon to remove the beans from the wok and drain them on a plate lined with paper towels. They should look 'withered' but still have a vibrant green interior.
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5
Carefully pour out most of the oil from the wok, leaving about 1 tablespoon of oil behind.
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6
Return the wok to medium heat. Add the ground pork and stir-fry, breaking it into small crumbles, until it is browned and crispy.
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7
Add the Sichuan peppercorns and dried chilies to the pork. Stir-fry for 30 seconds until the oil becomes fragrant and the chilies slightly darken, but do not let them burn.
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8
Toss in the minced garlic, ginger, scallion whites, and the Yibin Yacai. Stir-fry for another minute until the aromatics are highly fragrant.
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9
Return the blistered green beans to the wok. Increase the heat to high.
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10
Drizzle the Shaoxing wine around the edges of the wok to create steam, then add the light soy sauce and sugar.
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11
Toss everything vigorously for 1-2 minutes so the beans are evenly coated in the aromatic pork and yacai mixture.
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12
Turn off the heat. Drizzle with sesame oil and give it one final toss. Taste and add salt only if necessary, as the yacai and soy sauce are already quite salty.
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13
Transfer to a warm serving plate, garnish with the reserved scallion greens, and serve immediately.
💡 Chef's Tips
Use the freshest, snap-peas you can find; if they are limp, they won't blister correctly. If you cannot find Yibin Yacai, you can substitute with finely chopped Zha Cai (Sichuan pickled radish), though the flavor will be slightly different. Don't rush the frying of the beans—the 'wrinkled' look is essential for the texture and to allow the sauce to cling to the surface. For a healthier version, you can air-fry the beans at 400°F with a spray of oil for 8-10 minutes before tossing them into the wok aromatics. Adjust the number of dried chilies to your heat preference, but keep the peppercorns for that essential 'mala' numbing sensation.
🍽️ Serving Suggestions
Serve as a side dish alongside Kung Pao Chicken or Mapo Tofu for a full Sichuan feast. Pair with a bowl of steaming jasmine rice to soak up the savory bits of pork and yacai. A crisp, cold lager or a slightly sweet Riesling balances the heat and salt beautifully. Follow the meal with a light jasmine tea to cleanse the palate from the Sichuan peppercorns.