Description
The absolute staple veg dish in Sichuan restaurants. 'Gan Bian' is a dry-frying technique using minimal oil over long periods to evaporate moisture until the surface wrinkles. It maximizes the sweetness of green beans, tossed with minced pork, Ya Cai, and chilies.
Restaurants serving Gan Bian Si Ji Dou (Sichuan Dry-fried Green Beans)
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The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
Instructions
- [Authentic Recipe]
- Snap green beans in half and remove strings. Pat completely dry.
- Heat generous oil and deep-fry the beans. Cook until the skin wrinkles like 'tiger skin' with white blisters and becomes completely limp. Remove.
- Leave minimal oil; fry minced pork until crumbly.
- Add minced Sichuan 'Ya Cai', garlic, ginger, dried red chilies, and Sichuan pepper to bloom aroma.
- Return the blistered beans to the wok.
- Season with soy, wine, and a dash of sugar. Toss briefly on high heat.
Learn more Spice, substitutes, tips
Key spices
Condensed sweetness of blistered beans and umami of Ya Cai、芽菜の旨味
Substitutes at Japanese supermarkets
Use JP green beans, substitute Ya Cai with minced pickled Takana
Pairing
White Rice / Cold Beer
Trivia
Raw green beans contain trace toxins causing stomachaches if undercooked. In China, it is an absolute rule to 'cook beans until entirely limp'. This safety measure unintentionally birthed the ultimate deliciousness.
Eating tips & etiquette
The blistered beans absorb oil and umami like a sponge, retaining a surprising sweetness and crunch when chewed. The perfect salty balance of minced pork and Ya Cai.
Allergen
Pork, Soybeans, Wheat