🫘 Dry-fried green beans

Name: Dry-fried green beans
Total time: 25 min
Yield: 3
Cuisine: China · Sichuan
Ingredients: 450 g green beans, trimmed; 120 g ground pork; 3 garlic cloves, minced; 4 dried chilies, cut; 2 tbsp preserved vegetable (ya cai), chopped; 2 tbsp vegetable oil; Salt

Origin: China · Sichuan

190kcal

per serving · 200 g

95kcal

per 100 g

10 gProtein5 g / 100 g

12 gFat6 g / 100 g

12 gCarbs6 g / 100 g

Dry-fried green beans are a Sichuan classic in which whole green beans are fried until their skins blister and wrinkle, then tossed with savoury ground pork, garlic, dried chili and chopped preserved vegetable. The beans are tender inside and slightly chewy outside, with a deep, salty and spicy flavour. They are served as a side dish with rice.

Diets

✓

Gluten-freeno wheat, barley or rye in a typical recipe

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

✓

Low-carb6 g carbs per 100 g

Not vegetarianbecause of: ground pork

Not veganbecause of: ground pork

Contains porkbecause of: ground pork

Allergens

Contains (in a typical recipe):

⚠ Soy

What it is made of

green beansground porkchili peppergarlicpreserved vegetable

Recipe

3 servings25 min

Ingredients

450 g green beans, trimmed
120 g ground pork
3 garlic cloves, minced
4 dried chilies, cut
2 tbsp preserved vegetable (ya cai), chopped
2 tbsp vegetable oil
Salt

Method

Dry the beans thoroughly.
Fry them in the oil over medium-high heat, turning, for 8–10 minutes until blistered and wrinkled, then remove.
In the same pan fry the pork until browned and crumbly.
Add garlic, chili and preserved vegetable and stir-fry 1 minute.
Return the beans, toss for 1–2 minutes and season with salt.

How to make it lighter

Use lean ground pork or halve the amount to cut the fat.
Blister the beans in a hot dry pan or under the grill with 1 tsp oil instead of shallow-frying.
Add more beans and less pork to keep the plate large and the calories low.

History

Gan bian si ji dou, or dry-fried green beans, comes from Sichuan cuisine, where 'dry-frying' means cooking ingredients in a little oil until their moisture evaporates and they shrivel. The preserved vegetable is traditionally Sichuan ya cai. The dish is now a standard on Sichuan restaurant menus worldwide.

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Similar dishes

Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →