ChineseStir-FryBeginner

Sichuan Dry-Fried Green Beans (Gan Bian Si Ji Dou)

Name: Sichuan Dry-Fried Green Beans (Gan Bian Si Ji Dou)
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2 portions
Cuisine: Chinese
Ingredients: 400 g Fresh slender green beans (trimmed); 40 g Sui Mi Ya Cai (fermented mustard greens); 8 whole Dried facing-heaven whole chilis; 4 g Red Sichuan peppercorns; 20 g Minced garlic & ginger; 20 ml Shaoxing cooking wine & light soy sauce

Tender-crisp green beans blistered in a smoking dry wok until puckered and charred, tossed with fermented Sui Mi Ya Cai mustard greens, garlic, ginger, and red Sichuan peppercorns.

Dominant Botanicals:Red Sichuan PeppercornsFacing-Heaven Dried ChilisGingerFermented Mustard

Prep Time15 min

Cook Time10 min

Total Time25 min

Sichuan Dry-Fried Green Beans (Gan Bian Si Ji Dou)

Mise en Place

Scaled for your table

Servings:2

1 portionDinner Party (16)

400 g Fresh slender green beans (trimmed)

40 g Sui Mi Ya Cai (fermented mustard greens)

8 whole Dried facing-heaven whole chilis(Halved, seeds shaken out)

4 g Red Sichuan peppercorns

20 g Minced garlic & ginger

20 ml Shaoxing cooking wine & light soy sauce

Estimated Nutrition (Per Portion)

Calories190

Protein6g

Carbs18g

Fat11g

Execution Sequence

Chronological Method

Dry Blistering (Gan Bian)

6 min220°C

Heat dry wok over fierce heat. Add 1 tbsp oil and dry beans. Press with spatula and toss constantly for 6 minutes until bean skins wrinkle and pucker with charred spots.

Chef's Science Note: The wrinkling process concentrates bean sugars while driving out raw grassy moisture.

Bloom Spices & Preserved Greens

1 min190°C

Push beans to perimeter of wok. Drop remaining oil in center, followed by Sichuan peppercorns, dried chilis, garlic, ginger, and Ya Cai. Sizzle 45 seconds until numbing perfume rises.

Chef's Science Note: Sichuan peppercorn compounds evaporate fast; never scorch them beyond 45 seconds.

Wok Deglaze & Toss

1 min210°C

Splash Shaoxing wine and light soy around wok rim. Toss beans back into the center over maximum flame for 45 seconds to coat in sticky savory lacquer.

Chef's Science Note: Splashing liquid onto high perimeter walls vaporizes sauce instantly, imparting classic wok hei.

Chef's Guidance

"Sui Mi Ya Cai gives the authentic savory depth that salt alone can never produce."

Mei-Ling ChenWok Hei Virtuoso & Noodle Maker

Sommelier & Table Pairings

Steamed Jasmine Rice
Chilled Tsingtao
Spicy Dan Dan Noodles