Sizzling Sichuan Green Beans a Dryfried Delight
Recipe Introduction: Your New Favourite Side
Fancy a dish that's both dead easy and packed with flavour? Of course you do. Let's talk about chinese green beans .
This isn't just any old green bean stir fry ; we're diving into the world of dry fried green beans , or Gan Bian Si Ji Dou if you want to get fancy.
Get ready for a flavour explosion!
Quick Hook: Get Ready to Rumble with Sichuan Green Beans
Ever wondered how restaurants get those amazing blistered green beans? We're about to unlock the secret to creating vibrant, slightly spicy, and totally addictive sichuan green beans at home.
Honestly, once you try this chinese green beans recipe , you might just ditch your usual sides.
Brief Overview: From Sichuan to Your Kitchen
This dish hails from the Sichuan province of China, known for its bold and spicy flavours. It's a classic for a reason! It might sound intimidating, but it's actually a pretty easy medium recipe to master.
Prep takes around 10 minutes, cooking is about 15, so you're looking at a total of 25 minutes. This recipe makes about 4 servings - perfect for a family dinner or a few meals for yourself.
Main Benefits: Healthy, Delicious, and Addictive
Chinese green beans are not only delicious, but also pretty good for you. Green beans are packed with vitamins and fiber.
Plus, the dry-frying method keeps them crisp and flavorful. This is a fantastic dish to serve alongside rice, noodles, or any Asian inspired meal.
What makes this recipe truly special is the unique blistered texture and the balance of savory, spicy, and slightly sweet flavors.
It’s seriously addictive!
Now, let's dive into the ingredients you'll need to create this stir fried green beans with garlic masterpiece. Don't worry, most of them are cupboard staples! Oh my gosh! I can't wait to share this asian green bean recipes with you! It's the perfect vegan chinese green beans dish, and its gonna take you by storm.
Ingredients & Equipment: Let's Get Started!
Right then, let's talk about what you'll need for this crazy good chinese green beans recipe . Honestly, it's not as scary as it sounds.
Trust me, if I can do it, anyone can!
Main Ingredients: The Nitty Gritty
- Green Beans: You'll need 1 lb (450g) of fresh green beans, trimmed. Make sure they're nice and firm, not all floppy, you know? We're aiming for that snap!
- Vegetable Oil: 1 tablespoon for the beans, plus another 1 tablespoon for the sauce. Any neutral oil will do, like sunflower or canola.
- Sesame Oil: 1 teaspoon for the beans and 1 teaspoon at the end. This adds a lovely nutty aroma.
- Salt: Just 1/4 teaspoon for the beans. A little goes a long way!
- Garlic: 2 cloves , minced. Fresh is always best!
- Ginger: A 1 inch (2.5 cm) piece, minced. This adds a lovely zing.
- Ground Pork/Vegan Ground: 1/4 cup (60ml) . This adds loads of flavour to the dry fried green beans , but I've used mushrooms before and it works a treat.
- Sichuan Peppercorns: 1/2 teaspoon . These are what give it that tingly sichuan green beans flavour, can't miss them.
- Dried Red Chili Pepper: 1 , broken into pieces (optional). If you like it hot!
- Soy Sauce: 1 tablespoon . The regular kind.
- Dark Soy Sauce: 1 tablespoon . This adds colour and depth.
- Shaoxing Wine: 1 teaspoon (or dry sherry). Adds a really authentic taste.
- Sugar: 1 teaspoon . Balances out the saltiness.
- Ground White Pepper: 1/4 teaspoon .
- Honestly, sometimes I throw in a pinch of msg! Don't tell anyone!.
Seasoning Notes: The Magic Touch
We're going for that classic gan bian si ji dou flavour profile. The key is balancing the salty, spicy, and slightly sweet.
Don't be afraid to adjust the seasonings to your liking. Some of my favorite asian green bean recipes are just experimenting with the recipe
If you don't have Shaoxing wine, a splash of dry sherry will do. And if you can't find Sichuan peppercorns, a pinch of black pepper will add some warmth.
Equipment Needed: Keep It Simple
All you really need is a large wok or skillet. A wok is ideal for that signature stir fry action. A spatula or wok utensil is a must, to toss everything around.
If you don't have a wok, a large skillet will do just fine. Honestly, I've even used a frying pan in a pinch! This is a versatile green bean stir fry you can tweak.
Sizzling Sichuan Green Beans: A Dry-Fried Delight
Honestly, who can resist a good stir fry? Especially when it involves crispy, flavorful chinese green beans . I remember the first time I tried Gan Bian Si Ji Dou I was hooked! It's one of those dishes you just have to try and recreate at home, you know?
This recipe nails that restaurant quality flavor, giving you perfectly blistered green beans with that signature savory kick.
It's easier than you think, trust me! Let's get to it, shall we?
Prep Like a Pro: Your Mise en Place Mission
First things first, prep is key. We're talking about the essential mise en place , as they say in fancy chef school.
Get your 1 pound (450g) of green beans washed, dried like your life depends on it (this is SO important for the blistering!), and trimmed.
Mince 2 cloves of garlic and 1 inch (2.5 cm) of ginger. Have your sauce ingredients ready to go: 1 tablespoon of soy sauce, 1 tablespoon of dark soy sauce, 1 teaspoon of Shaoxing wine (or dry sherry), 1 teaspoon of sugar, and 1/4 teaspoon of ground white pepper.
If you're using ground pork or vegan ground, have 1/4 cup (60ml) ready.
This might seem like a lot, but it makes the actual cooking process smooth as silk. Trust me, you don't want to be scrambling for ingredients while your green bean stir fry is burning! And hey, a little organisation never hurt anyone, right?
The Dry-Fry Dance: step-by-step
- Heat 1 tablespoon of vegetable oil and 1 teaspoon of sesame oil in your wok (or a large skillet) over medium high heat.
- Add your perfectly dried chinese green beans and 1/4 teaspoon of salt.
- Dry-fry those bad boys, stirring frequently, for 5- 7 minutes , until they're blistered and slightly wrinkled. This is where the magic happens!
- Remove the beans and set them aside.
- Add another 1 tablespoon of vegetable oil to the wok. Sauté your garlic, ginger, and ground pork/vegan ground until fragrant and the pork is cooked through.
- Add 1/2 teaspoon of Sichuan peppercorns and 1 dried red chili pepper (if you like a bit of a kick!), cook for about 30 seconds .
- Return the sichuan green beans to the wok. Add soy sauce, dark soy sauce, Shaoxing wine, sugar, and white pepper. Toss to coat evenly.
- Cook for 2- 3 minutes , until the sauce thickens. Stir in 1 teaspoon of sesame oil and serve immediately.
Pro Tips for Seriously Good Beans
Want to take your dry fried green beans to the next level? First, make sure those beans are bone dry .
Secondly, don't overcrowd the pan! Cook in batches if you need to. Finally, taste and adjust! More soy sauce? A pinch of chili flakes? Go for it! You're the boss! Speaking of which, if you can't find Shaoxing wine, dry sherry works just fine.
And for that authentic tingle, don't skip the Sichuan peppercorns if you can help it!.
Now, you can make this a completely vegan chinese green beans recipe by using a substitute of mushroom or tofu. It's adaptable. Enjoy your awesome Gan Bian Si Ji Dou !
Recipe Notes for the Best Chinese Green Beans Ever!
Right then, so you're ready to tackle these awesome chinese green beans recipe . Before you get cracking, let's chat about some bits and bobs to make sure you nail it.
Honestly, these tips will elevate your dry fried green beans to restaurant quality. Trust me!
Serving Ideas: Let's Get Fancy (Or Not!)
Presentation matters, yeah? For plating, I like piling these sichuan green beans high on a plate. Scatter a few extra Sichuan peppercorns on top for a visual pop.
Or, keep it casual in a big bowl.
As for sides, steamed rice is a must. A light cucumber salad cuts through the richness perfectly. I sometimes serve it with a cold Tsingtao beer spot on! These chinese green beans also go great along other asian green bean recipes such as a bowl of noodles!
Storage Secrets: Keep 'Em Fresh!
Got leftovers? Pop them in an airtight container and into the fridge. They'll be good for up to three days.
Do not leave them sitting out at room temperature for more than two hours . Reheating is easy: a quick zap in the microwave or a toss in a hot wok.
Freezing isn't ideal. The beans might get a bit soggy. Freezing is not advisable
Variations: Make It Your Own, Mate!
Fancy a bit more heat? Add more dried chilies or a dash of chili oil. I personally love it when I add a dash of chili oil to my green bean stir fry .
For a veggie version of these vegan chinese green beans , skip the pork/ vegan ground and sub in some sliced mushrooms or diced tofu.
You could even use edamame. During summer, try using chinese long beans recipe for an authentic twist!
Nutrition Lowdown: Goodness in a Pod
These blistered green beans aren't just delicious; they're good for you too! They are packed with vitamins and fiber. Each serving has roughly 250 calories, 12g of protein, 15g of fat, and 15g of carbs.
They help keep you feeling full and energized. Did you know, according to one study, green beans are a good source of vitamin K, important for bone health?
So there you have it! A few simple tweaks and tips to make your gan bian si ji dou truly epic.
Now go on, get cooking. You'll ace this stir fried green beans with garlic !
Frequently Asked Questions
What's the secret to getting that blistered texture on the chinese green beans, like you see in restaurants?
The key is to properly "dry-fry" them! Make sure the green beans are completely dry before adding them to a hot wok or skillet with oil. Don't overcrowd the pan; cook in batches if needed. High heat and constant stirring are your best mates here, like trying to get a good tan on holiday!
Can I make these chinese green beans vegetarian or vegan?
Absolutely! Ditch the ground pork altogether and sub in vegan ground, chopped mushrooms, or even some cubed, pressed tofu for that meaty texture. Just make sure to use a vegan oyster sauce alternative, or skip it altogether and add a dash more soy sauce for depth of flavour. Sorted!
I can't find Shaoxing wine. Is there anything else I can use when I make my chinese green beans?
No worries, a decent dry sherry works brilliantly as a substitute for Shaoxing wine! It provides a similar depth of flavour and adds a little something extra. Just use the same amount as the recipe calls for and you'll be right as rain.
How long will leftover chinese green beans last, and what's the best way to store them?
Leftover chinese green beans are usually good for 3-4 days in the fridge. Make sure to store them in an airtight container once they've cooled down completely. Give them a quick zap in the microwave or stir fry them again in a pan when you're ready to tuck in, like a proper leftover champion!
I'm watching my sodium intake. Can I reduce the amount of soy sauce in this recipe for chinese green beans?
Yes, you can definitely reduce the soy sauce! Start by halving the amount and tasting as you go, adding more to your preference. You could also try using low-sodium soy sauce. A squeeze of lime or a touch of rice vinegar can also boost the flavour without adding extra salt, making them better for your blood pressure and your taste buds.
What if I don't have Sichuan peppercorns? Is the recipe still worth making?
Yes, the recipe is still worth making, though the flavour profile will be slightly different. Sichuan peppercorns offer a unique, tingly sensation that's hard to replicate exactly. If you absolutely can't find them, you can omit them entirely.
A pinch of black pepper can add a bit of warmth, but it won't have the same distinct character.
Sizzling Sichuan Green Beans A Dryfried Delight
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 250 |
|---|---|
| Fat | 15g |
| Fiber | 0g |
