Simple and Delicious Sichuan Dry-Fried Green Bean Recipe (Gan Bian Si Ji Dou)

Experience the authentic flavors of Sichuan cuisine with this simple yet delicious dry-fried green beans recipe. Crisp, blistered beans are tossed with aromatic spices and preserved vegetables for a dish that’s bursting with flavor and texture. Perfect as a side dish or a light vegetarian main, this recipe brings the taste of Sichuan to your kitchen without the need for a wok!

Ingredients

• 1 teaspoon toasted whole Sichuan peppercorns
• 3 tablespoons vegetable or canola oil, divided
• 6 whole dried small hot chiles (such as árbol)
• 4 medium cloves garlic, minced (about 4 teaspoons)
• 1 tablespoon minced fresh ginger
• 3 scallions, white and pale green parts only, thinly sliced
• 3 tablespoons finely minced whole or shredded Sichuan preserved mustard stems
• 1 pound green beans, trimmed
• Kosher salt and freshly ground white or black pepper
• 2 teaspoons sugar

Directions

1. Start by crushing half of the Sichuan peppercorns in a mortar and pestle until you have a rough powder. In a medium skillet, heat 2 tablespoons of oil with the remaining whole Sichuan peppercorns and dried chiles over medium-low heat. Stir frequently until the mixture becomes sizzling and aromatic, which should take about 2 minutes. Add the minced garlic, ginger, sliced scallions, and mustard root. Continue cooking and stirring until the aromatics release their fragrance, about 1 minute more. Remove the skillet from heat and set it aside.
2. Next, position your oven rack as close as possible to the broiler and preheat it to high. In a large bowl, toss the green beans with 1 tablespoon of oil, and season them with salt and white pepper. Spread the beans in a single layer on a foil-lined rimmed baking sheet. Broil the beans until they develop blisters and show signs of light charring. This process can take anywhere from 2 to 5 minutes, depending on your broiler’s strength. Once done, return the beans to the bowl.
3. Now, use a rubber spatula to transfer the Sichuan peppercorn mixture from the skillet to the bowl with the broiled beans. Add the sugar and the remaining crushed peppercorns. Toss everything together thoroughly, ensuring the beans are well-coated with the aromatic mixture. Taste and adjust the seasoning with more salt and white pepper if needed. Serve your Sichuan dry-fried green beans immediately for the best flavor and texture.

Notes

Sichuan peppercorns can be found in most Asian markets, spice markets, or ordered online. Before using, make sure to discard any dark black seeds or stems, using only the reddish-brown husks.

Preserved mustard stems are available at well-stocked Asian grocers, either in fresh refrigerated bulk bins or cans. You can also order them whole or shredded online. If you’re unable to find preserved mustard stems, you can create a substitute by mixing 2 1/2 tablespoons of minced mild kimchi with 1/2 tablespoon of minced capers.

The Magic of Dry-Frying

The secret to achieving the perfect texture in this dish lies in the dry-frying technique. Traditionally, this involves frying the beans in a large amount of very hot oil, causing their skins to blister and lightly brown while maintaining a crunchy, moist interior. Our broiler method achieves similar results without the need for deep frying, making this recipe more accessible and less messy for home cooks.

Balancing Flavors

The combination of Sichuan peppercorns and dried chiles creates the classic ma-la (numbing-spicy) flavor profile that Sichuan cuisine is famous for. The addition of preserved mustard stems (or our kimchi-caper substitute) brings a salty, slightly tangy element that balances the heat and adds depth to the dish. Don’t skip the sugar – it’s essential for rounding out the flavors and achieving that perfect balance.

Serving Suggestions

These Sichuan dry-fried green beans make an excellent side dish for any Chinese-inspired meal. They pair wonderfully with steamed rice and your choice of protein. For a vegetarian feast, serve them alongside mapo tofu, hot and sour soup, and some stir-fried eggplant. The beans are best enjoyed immediately after cooking when they’re at their crispiest and most flavorful.