🍽️ How to Make Ganbian Sijidou (Dry-Fried Green Beans)

🧆 Ingredients

• 400g green beans (trimmed)
• 50g minced pork (optional)
• 2 tablespoons vegetable oil
• 1 tablespoon Sichuan preserved vegetables (Ya Cai)
• 2 cloves garlic (minced)
• 1 thumb ginger (minced)
• 2 green onions (chopped)
• 1 tablespoon soy sauce
• 1 teaspoon sugar
• Salt to taste

🍳 Steps

1. Prepare the Green Beans: Wash the green beans thoroughly under running water to remove any dirt or pesticide residue. Trim both ends and remove any tough strings along the sides. After washing, spread the beans out on a clean kitchen towel and pat them completely dry—this is crucial for achieving a crispy texture during dry-frying.

2. Dry-Fry the Beans: Heat the vegetable oil in a wok or large skillet over medium-high heat. Once the oil is shimmering, add the green beans in batches if necessary to avoid overcrowding. Stir-fry the beans, turning them frequently, until their skins are blistered, wrinkled, and slightly browned (about 6–8 minutes). The beans should be tender but still have a slight snap. Remove the beans and drain on paper towels to remove excess oil.

3. Cook Aromatics and Pork: Pour off excess oil, leaving about 1 tablespoon in the wok. Add the minced pork (if using) and stir-fry until it turns pale and starts to brown, breaking it up into small pieces. Add the minced ginger, garlic, and Sichuan preserved vegetables (Ya Cai). Stir-fry for 1–2 minutes until fragrant and the pork is cooked through. If not using pork, simply start with the aromatics and Ya Cai.

4. Combine and Season: Return the dry-fried green beans to the wok. Add the soy sauce, sugar, and salt. Toss everything together over medium heat for 1–2 minutes, ensuring the beans are evenly coated and heated through. Taste and adjust seasoning as needed. The beans should be savory, aromatic, and slightly sweet.

5. Finish and Serve: Sprinkle chopped green onions over the beans. Serve immediately while hot, either as a main dish or a side with steamed rice.

Key Points:

• Make sure the green beans are completely dry before frying to prevent oil splatter and ensure crispiness.
• Blistering the beans brings out their natural sweetness and enhances texture.
• Ya Cai (Sichuan preserved vegetable) provides authentic flavor; if unavailable, substitute with finely chopped pickled mustard greens or omit for a simpler version.
• For a vegetarian version, omit the pork and increase the amount of preserved vegetables for extra umami.
• Monitor the heat to avoid burning the aromatics; they should be golden and fragrant, not browned.
• Serve immediately for the best texture.

💡 Tips

• Dry-frying without water ensures a crispy texture.
• Ya Cai adds authentic Sichuan flavor; substitute with other preserved veggies if unavailable.
• For a vegetarian version, omit the pork.
• Serve as a side or main with steamed rice.