Sichuan Style Stir-Fried Chinese Long Beans
Sichuan cuisine is known for its bold, spicy flavors, and dry-fried Chinese long beans (Gan Bian Si Ji Dou) are a perfect example of this iconic style.
This dish features crispy, blistered beans tossed with aromatic ingredients like Sichuan peppercorns, dried chilies, and ginger, creating a satisfying balance of numbing and spicy sensations.
If you're looking for a quick and flavor-packed vegetable side dish, this is it!
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Ingredients (For 4 servings)
- 450 g Chinese long beans (or yard-long beans), trimmed
- 2–3 tbsp vegetable oil (peanut oil works best)
- 6–8 dried red chilies, roughly chopped
- 1 tsp Sichuan peppercorns, lightly crushed
- 2 garlic cloves, minced
- 1 tbsp ginger, minced
- 2 tbsp green onions (scallions), chopped
- 1 tbsp light soy sauce
- 1 tsp Shaoxing wine (optional but recommended)
- 1/2 tsp sugar
- 1/4 tsp salt (or to taste)
- Optional (authentic touch): 2–3 tbsp ya cai (pickled mustard greens)
- Optional for extra umami: 1–2 tsp doubanjiang (fermented chili paste)
- Optional: 100 g ground pork (for added protein)
Instructions for Make This Recipe
1. Dry-Fry the Long Beans
Begin by dry-frying the long beans to achieve that signature blistered texture. Heat a wok or large skillet over high heat and add about 1–2 tbsp of vegetable oil.
Once the oil is hot, add the long beans in batches (do not overcrowd the pan). Let them cook without stirring for 6–8 minutes, allowing the beans to blister and brown in places.
This gives them a crispy exterior while keeping them tender inside. After cooking, remove the beans from the pan and set them aside.
2. Toast the Aromatics
In the same wok, add another tablespoon of oil. Add the dried red chilies and Sichuan peppercorns. Stir-fry for about 20–30 seconds until they become fragrant. Then, add the minced garlic, ginger, and chopped green onions.
Stir-fry for another 20 seconds until the aromatics are well-cooked but not burnt. This step brings out the flavors of the spices and builds a flavorful base.
3. Add Optional Protein (if desired)
For a more hearty dish, you can add ground pork at this stage. Stir-fry the pork until it's cooked through, breaking it into small pieces. This adds a savory depth to the dish and makes it a complete meal.
4. Season the Beans
Return the blistered long beans to the wok. Stir everything together and add light soy sauce, Shaoxing wine (if using), sugar, and salt. Stir-fry everything for 30–45 seconds, allowing the beans to absorb the flavors.
If you want to add extra umami or a touch of heat, now is the time to incorporate doubanjiang (fermented chili paste) or ya cai (pickled mustard greens) for a more traditional flavor.
5. Final Touches
Taste and adjust the seasoning, adding more salt or sugar if needed. Serve hot, drizzling with a little sesame oil for added flavor if desired.
Tips for Perfect Sichuan Long Beans
- Dry-frying is key to the texture of this dish. If you don't have a wok, you can also use an oven broiler or air fryer to achieve that blistered texture.
- If you don't have long beans, you can substitute green beans. However, keep in mind that the cooking time may vary, so adjust accordingly.
- For a vegetarian version, skip the pork and add shiitake mushrooms or another plant-based protein for richness.
Why You’ll Love This Dish
Sichuan dry-fried long beans offer a perfect balance of textures and flavors. The crispy beans, numbing Sichuan peppercorns, and spicy chilies make for a dish that's as exciting as it is delicious.
Plus, it’s super easy to make, requiring only a few simple ingredients, yet it’s packed with bold flavors that will transport your taste buds straight to the streets of Chengdu.
This recipe is great on its own as a side dish, but it can also be served alongside stir-fried noodles, steamed rice, or mapo tofu for a full Sichuan meal.
If you're looking to spice things up and try something a bit out of the ordinary, this Sichuan dry-fried bean dish is a must-try!
How to Make the Most of Your Ingredients
If you’re a fan of Sichuan cuisine, keep these key ingredients in your pantry:
- Sichuan peppercorns: These small peppercorns create the signature numbing sensation (麻) that defines the region's flavors.
- Doubanjiang: A spicy and savory chili paste that is a staple in Sichuan cooking, adding a unique depth of flavor.
- Shaoxing wine: A type of Chinese rice wine that adds a layer of complexity and richness to stir-fries.
Serving Suggestions
Pair your dry-fried long beans with a cool cucumber salad, or serve them with a protein like mapo tofu, kung pao chicken, or chili garlic shrimp.
You can also serve them alongside steamed jasmine rice to balance out the heat.
A Sichuan Classic with a Simple Twist
These dry-fried Chinese long beans bring the exciting flavors of Sichuan to your kitchen in an easy-to-make, crowd-pleasing dish. With the right ingredients, a bit of heat, and just a few simple steps, you can enjoy this beloved Sichuan stir-fry at home anytime.
Whether you're cooking for a family dinner or a weekend get-together, this dish will bring bold flavors to the table.
Enjoy Watching This Video with a Similar Recipe
Source: Sue and Gambo
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