Sìchuān Dry-Fried Green Beans
Gānbiān Sìjìdòu (干煸四季豆)
This classic Sichuan dish is known for its bold aroma, concentrated flavor, and lightly blistered texture. “Dry-frying” refers to a technique in which moisture is cooked off rather than masked with sauce, allowing ingredients to caramelize and deepen naturally. The dish exemplifies Sichuan cuisine’s emphasis on fragrance, contrast, and restraint.
Traditionally made with minced pork and fermented black beans, this plant-based version preserves the characteristic savoriness while using accessible ingredients suitable for a modern, health-focused kitchen.
Ingredients: (Serves 2–3)
- 12 oz fresh green beans, ends trimmed
- 2 tbsp avocado oil or peanut oil
- 2 cloves garlic, minced
- 1 tsp fresh ginger, minced
- 1–2 dried red chilies, broken (adjust to taste)
- 1 tbsp light soy sauce (or tamari for gluten-free)
- ½ tsp sugar
Optional:
- 1 tsp fermented black beans (dòuchǐ 豆豉), finely chopped
- ¼ tsp ground Sichuan peppercorn
Instructions:
Heat a wide skillet or wok over medium-high heat. Add the oil and allow it to become hot but not smoking. Add the green beans in a single layer and cook undisturbed for several minutes, then stir occasionally until the skins blister and wrinkle. This will take about 7–9 minutes. The beans should be tender inside but not soft.
Lower the heat to medium. Push the beans to the side of the pan and add garlic, ginger, dried chilies, and the fermented black beans if using. Stir briefly until fragrant, about 30 seconds, then combine everything in the pan.
Add soy sauce and sugar, tossing quickly to coat the beans. Sprinkle with Sichuan pepper if desired. Remove from heat and serve immediately.
Substitutions and Variations:
If dòuchǐ is unavailable, a small splash of tamari combined with a few drops of toasted sesame oil can approximate its depth without overpowering the dish. White or yellow miso (about ½ teaspoon) is another useful substitute and is easier to find in many supermarkets.
For added plant-based protein, finely chopped shiitake mushrooms or crumbled extra-firm tofu can be dry-fried separately and folded in at the end. Those sensitive to heat may omit chilies entirely while keeping ginger and garlic for warmth and digestion.
From a traditional Chinese dietary perspective, green beans help support digestion and reduce dampness when lightly cooked. Using moderate oil and aromatic seasonings keeps the dish flavorful while maintaining balance.
