Ganbian Sijidou (Dry-Fried Green Beans)

Name: Ganbian Sijidou (Dry-Fried Green Beans)
Total time: 30 min
Yield: 2
Cuisine: Sichuan
Ingredients: 300 g Green beans (yard-long or French beans); 60 g Minced pork; 30 g Yibin ya cai (preserved mustard greens); 4 Dried red chilies, snipped; ½ tsp Sichuan peppercorns; 4 cloves Garlic, minced; 8 g Ginger, minced; 10 ml (2 tsp) Light soy sauce; 3 g (½ tsp) Sugar; 60 ml Neutral oil

Green beans fried until their skins blister and wrinkle, then tossed with crumbled pork, preserved mustard greens and garlic — chewy, salty, and gone from the plate first.

المصدر

الوصفة من Sichuan home kitchens · 🏠 طبخ منزلي · A standard of the Sichuan home table — no single author

Sichuan home-style / 四川家常菜 — Ganbian — 'dry-frying' — is one of Sichuan cuisine's defining techniques: an ingredient is fried over sustained heat with little liquid until its moisture is driven off and its texture turns chewy and concentrated, and only then is it seasoned. Green beans are its most famous subject, usually finished with minced pork and Yibin ya cai, the preserved mustard green that also seasons dandan noodles.

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شاهد طريقة التحضير · 3 فيديو

Planet Pulutan Aaron Sawich OSIMT

⏱ 30 دقيقة🍽 2 حصة🔥 260 سعرة🇨🇳 الصين🌶️

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الخطوات

Top and tail the beans, pull away any tough strings, and snap them into 6 cm lengths.
Wash them, then dry them completely — spread them on a towel and pat every bean. They must be bone dry.
💡 This is the step that decides everything. A wet bean hitting hot oil spits violently and then steams instead of blistering, and you will never get the wrinkled skin the dish is named for.
Heat the 60 ml of oil in a wok over medium-high until a bean dropped in fizzes steadily at once.
Add all the beans and fry for 6–8 minutes, stirring only every 30 seconds or so.
💡 Resist stirring constantly. The beans need to sit in contact with the hot metal long enough to blister; a cook who keeps them moving is just steaming them in oil.
Watch for the change: the skins go from smooth bright green to dull, wrinkled and dotted with brown-black blisters, and the beans shrink and go limp.
💡 The colour going dull is correct and is not you ruining them. Bright green beans are undercooked here — this dish wants them collapsed, not crisp.
Test one: it should be wrinkled outside and completely soft inside, with no squeaky raw snap left.
💡 Undercooked green beans are genuinely unpleasant to digest, and raw ones contain lectins that upset the stomach. Cook them through — this is a food-safety point, not a texture preference.
Lift the beans out onto a plate and pour off all but about a tablespoon of the oil.
Put the wok back on medium heat, add the pork, and fry 3 minutes, pressing and breaking it until it is dry and crumbly.
Add the chilies, Sichuan peppercorns, ginger and garlic and stir 30 seconds, until the garlic smells sweet rather than sharp.
Add the ya cai and fry 1 minute more — it will crisp slightly and give off a toasty, pickle-y smell.
Return the beans, add the soy and sugar, and toss hard over high heat for 1 minute so everything welds together.
💡 Season at the very end, never before the frying. Soy sauce added early would put liquid back into beans you just spent eight minutes drying out.
Taste for salt — the ya cai and soy are both salty, so it may need nothing — and serve hot with rice.

💡 نصائح

Beginner's mistake: pulling the beans out while they are still bright green and squeaky, because they look 'done'. In this dish that means raw. Wrinkled, dull and floppy is the finish line, and it takes longer than you expect.
No wok or nervous about 60 ml of oil? Toss the dried beans in 1 tbsp of oil and roast them at 220°C for 20 minutes, shaking the tray twice. The skins blister the same way and the rest of the recipe is unchanged.
Make it vegan by dropping the pork and doubling the ya cai — but check the ya cai label, as some brands are packed with a little pork fat, and many jarred chili oils contain dried shrimp.
Yard-long beans (豇豆) are the traditional choice and hold up better to the long fry than slim French beans, which can collapse entirely. If you only have thin ones, cut the frying time to 4–5 minutes.
It is just as good at room temperature, which makes it one of the few Sichuan stir-fries worth putting in a lunchbox. It keeps two days in the fridge and does not need reheating.