Sichuan Dry-fried Green Beans

Sichuan Dry-fried Green Beans Chinese name: 干煸四季豆 (gān biān sì jì dòu)
Style: Sichuan (Szechuan) Cuisine
Characteristics: Sichuan Dry-fried Green Beans tastes crispy and smells good with the help of garlic, ginger, dried chili peppers and prickly ash seeds. If well cooked, the dish even has caramelized flavor. Fried for almost 8-10 minutes in the whole process, the beans look wrinkled, blistery and withered, which means a successful cooking.

Sichuan Dry-fried Green Beans is a traditional dish among Chinese Han people and belongs to Sichuan Cuisine. Due to its easy cooking method and the great value of green beans, the dish has now become sought-after throughout China. Green beans can be cooked in different ways, such as steaming, stir-frying and dry-frying, which result in different flavors. Among these cooking methods, the Sichuan dry-frying makes the best flavor and attracts more gourmets. In this recipe, we use the most popular seasonings - garlic, ginger and prickly ash seeds to better the dish. It is also advised to add some ground meat during cooking, in which way the dish can be tastier.


green beans, 300g
Green Beans


cooking oil; salt; white granulated sugar; light soy sauce; 6-8 cloves of garlic; green onion; ginger; 5-6 dried chili peppers; prickly ash seeds.

Note: The amount of the ingredient and seasonings above can be appropriately used according to one's personal taste.
Seasonings of Dry-fried Green Beans


1. Tear the tendons of the green beans and remove their ends. Rinse them thoroughly. Cut the beans into 5-6cm sections. Put them in a colander to drain off the water.
2. Remove the husk of garlic and peel the ginger. Mince them and place on a plate.
3. Clean the dried chili peppers and cut them into 3cm sections.
4. Trim the green onion. Rinse and cut it into small pieces.
Preparation for Dry-fried Green Beans



Place a wok over high heat. Pour in cooking oil, estimating the amount being enough to nearly submerge the beans. When the cooking oil starts to smoke, pour in green beans. Switch to moderate heat. Swirl the beans occasionally with cooking shovel so that all of them can be fried. After 5-6 minutes when the peel of the beans turn blistery and withered, turn off the heat. Pick out the green beans and drain off the oil on a colander.

Frying Green Beans

Remove the cooking oil used in Step 1. Pour some fresh oil into wok and heat it over high fire. When the oil is hot, add in the minced ginger and garlic. Fry for 20-30 seconds and add in the dried chili peppers. Stir to mix them and fry for 5-10 seconds. Then add in green onion and prickly ash seeds. Fry them for 10 seconds. Sprinkle some light soy sauce.

Adding Various Seasonings

Pour the fried green beans into the wok. Stir and mix them with all seasonings. Stir-fry for 2-3 minutes. Add a little white granulated sugar and then a proper amount of salt. Toss to mix them all and stir-fry for another 1-2 minutes.

Pouring in Green Beans

Turn off the heat. The Sichuan Dry-fried Green Beans is finished. Serve on a delicate plate. Now have a taste of it.

Sichuan Dry-fried Green Beans


1. Dry-fried green beans usually lose some valuable nutrition if being deep-fried or dry-fried. For people who seek for the nutrition value of the vegetable, stir-frying is highly recommended.
2. Green beans are toxic if not being cooked. Therefore, it is necessary to thoroughly cook it until without beany flavor.

Nutrition Value of Green Beans

Green beans are rich in mineral substance and various vitamins. Quality protein and unsaturated fatty acid that the beans contain is beneficial to strengthening spleen and stomach. Therefore, consumption of green beans helps to improve one’s appetite. If having some beans in summer, people can more or less relieve summer heat.

Learn to make more Chinese dishes:

- Last updated on Dec. 09, 2022 -
Ask a Question
Question Summary (100 characters)
Details (optional) (2,000 characters)