Description
Green beans flash-fried (Gan Bian) until perfectly wrinkled and blistered, then violently tossed on high heat with minced pork, massive garlic, Sichuan peppercorns, chilies, and 'Ya Cai' (Sichuan pickled mustard greens). A beer-stopping masterpiece.
Restaurants serving Gan Bian Si Ji Dou (Dry-Fried Green Beans)
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Green beans
- Minced pork
- Ya Cai(Sichuan pickles)
- Garlic
- Sichuan peppercorn
- Chili
Instructions
- [Authentic Recipe]
- Trim green beans and dry completely (to prevent oil splatters).
- Flash-fry in 170°C (340°F) oil. Fry until the surface blisters and wrinkles into a 'Tiger Skin' (Hu Pi) texture, expelling moisture and concentrating sweetness, then remove.
- Leave a little oil in the wok, fry minced pork until crispy.
- Dump in massive minced garlic, ginger, Sichuan peppercorns, and dried chilies to explode the aroma.
- Add the secret weapon: 'Ya Cai' (Sichuan preserved mustard greens) for deep umami.
- Toss the wrinkled beans back in, season with soy, salt, and a pinch of sugar, and blast on high heat to finish.
Learn more Spice, substitutes, tips
Key spices
Umami of Ya Cai(Pickles)、Sichuan peppercorn、Garlic
Substitutes at Japanese supermarkets
(Can be made perfectly with Japanese green beans)
Pairing
Cold Beer / Fried Rice
Trivia
[Trivia] 'Gan Bian' is a traditional Sichuan technique of dry-frying ingredients in oil until moisture is expelled. Despite being a vegetable dish, its intense spice gives it the heavy presence of a meat dish.
Eating tips & etiquette
[Unique Eating] The blistered, wrinkled surface of the beans aggressively grips the minced pork and spice umami. Grab several beans with chopsticks and wash them down straight with beer.
Allergen
Pork, Soybeans, Wheat