Green Beans / String Beans (Si Ji Dou)
1年中食べられるから「四季」！四川料理の超定番インゲン
Description
Familiar green beans. Called 'Si Ji Dou' (Four Seasons Bean) in China as they are in markets year-round. Meatier than the 'Long Beans (Dou Jiao)' mentioned earlier, with a squeaky bite. Perfect for the Sichuan 'Gan Bian' (dry-frying) method; a fixture on diner menus nationwide.
Classification: Everyone, Ingredient, Vegetable, Green Beans, Si Ji Dou, Sichuan Cuisine, Stir-fry, Gan Bian Si Ji Dou, Classic
Shops selling Green Beans / String Beans (Si Ji Dou)
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Phaseolus vulgaris(Green Bean)
Instructions
- [Typical Uses]
- [Gan Bian Si Ji Dou]: Deep-fry (oil-blanch) beans until wrinkled, then wok-fry with Ya Cai, minced meat, chili, and Sichuan pepper (absolute Sichuan king).
- Soy braise.
- Meat stir-fry.
Learn more Substitutes, pairings, tips
Key spices
Lush bean aroma contrasted with rich sweetness when oil-soaked and softened
Substitutes at Japanese supermarkets
(Use JP Green Beans)
Pairing
Ya Cai / Minced Pork / Chili
Trivia
While JP cooking prizes 'crunch', Chinese Si Ji Dou—esp. Gan Bian—is best cooked until 'limp and wrinkled' to let flavors soak in. Once tried, you'll be captivated by this 'shriveled bean' umami.
Eating tips & etiquette
[Important]: Like Long Beans, raw beans contain 'Lectin', a toxin often causing mass food poisoning. Chinese chefs ensure they are cooked until wrinkled like 'Tiger Skin' (Hu Pi).
Allergen
None