My take on 干煸四季豆 (Sichuan Deep-fried Green Beans)

My son’s favorite food “ever”!

The name may not sound very appealing but this is indeed one of the yummiest bean dishes in the world. 干煸 literally means dry-fry, but most people nowadays deep-fry the beans for a quicker result.

You need:

500g green (French) beans (best results with fresh ones, deep-frozen ones don’t fry that nicely).

Half a red pepper, chopped into fine cubes

2-3 cloves of garlic, finely chopped 

2-3 scallions, thinly sliced

Ginger, minced

Soy sauce (sorry for the product placement but I like Kikkoman best)

Quite a bit of vegetable oil for deep -frying

If you like it hot you can add some dried small hot chili 

Salt, sugar 

In Sichuan you would add Sichusn pepper and some preserved (mustard) vegetable, I don’t use either.

That’s it for my Vegetarian version, you could add some ground pork for extra flavour.


Cut the ends off the beans and trim them, if they are very long, cut them in half.

Heat wok until it begins to smoke, then add enough oil to deep-fry. 

Add beans and deep-fry until they start to shrivel. This usually takes 6-8 minutes. Remove beans from wok using a slotted spoon, place into a bowl and pat away excessive oil with a bit of kitchen cloth.

Heat fresh oil (about one tbsp) on a high flame and add garlic, scallions, ginger and chillies. Fry quickly, then add the green beans, the red pepper cubes as well as soy sauce, sugar and salt. Stir, taste and adjust the seasoning if desired. 



Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.