Dry-Fried Green Beans (Ganbian Sijidou)
干煸四季豆 Gānbiān sìjìdòuSay it: gahn-byen suh-jee-doh
Ganbian Sijidou is a classic Sichuan vegetable dish featuring crisp-tender green beans blistered in hot oil until their skins wrinkle and char slightly. Stir-fried with minced pork, dried chilies, Sichuan peppercorns, and ya cai (preserved mustard greens), it delivers a savory, spicy, and umami-rich flavor that perfectly balances the sweetness of the beans. Traditionally served as part of a family meal or banquet, this dry-fried technique creates an addictive texture without a heavy sauce, making it a standout in Sichuan cuisine.
Dry-Fried Green Beans (Ganbian Sijidou)
干煸四季豆, Gānbiān sìjìdòu
Pronounced gahn-byen suh-jee-doh
- Serves
- 4
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Level
- Medium
Also nut-free and egg-free.
Allergens: contains soy. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Method
Rinse and thoroughly dry the green beans with a kitchen towel; any moisture will cause splattering during frying.
Heat 2 tablespoons (30 ml) of the oil in a wok over medium-high heat until shimmering. Add the green beans in a single layer and fry, stirring occasionally, until their skins are blistered, wrinkled, and spotted with golden brown, about 6-8 minutes. Remove the beans with a slotted spoon and set aside on a plate.
Pour off all but 1 tablespoon (15 ml) of oil from the wok. Return to medium heat and add the Sichuan peppercorns and dried chilies. Stir-fry for 30 seconds until fragrant and the chilies darken but do not burn.
Add the ground pork and break it up with a spatula. Stir-fry until the pork is no longer pink and begins to crisp at the edges, about 2 minutes.
Add the chopped ya cai and minced garlic. Continue stir-frying for 1 minute until the garlic is fragrant and the preserved vegetable releases its aroma.
Return the blistered green beans to the wok. Add the Shaoxing wine, light soy sauce, sugar, and salt. Toss everything vigorously for 1-2 minutes until the beans are well coated and heated through.
Remove from heat, sprinkle with sliced green onions, and serve immediately.
Regional variants
Some home cooks omit the pork for a vegetarian version or add a pinch of ground chili flakes for extra heat. In certain Sichuan households a small handful of chopped pickled long beans may be included alongside the ya cai.
Cook's notes
- Thoroughly drying the green beans before frying prevents dangerous oil splatter and helps achieve the signature blistered texture.
- Ya cai adds essential umami; if unavailable, use a small amount of finely chopped Tianjin preserved vegetable as a substitute.
- Keep the heat controlled when frying the chilies and peppercorns to avoid bitterness; they should become aromatic quickly.
Serve with
Steamed white rice and other Sichuan dishes such as mapo tofu or kung pao chicken.
Make ahead and storage
Best eaten fresh, but leftovers can be refrigerated up to 2 days and reheated quickly in a hot wok.
