Sichuan Sauteed Green Beans (干煸四季豆)

Yields: 2 Servings Difficulty: Easy Prep Time: 10 Mins Cook Time: 10 Mins Total Time: 20 Mins

One of the best things about living on a tourist island is access to food from so many different regions. This authentic Sichuan green beans dish is one of my favourites from my mate’s restaurant that specializes in Sichuan cuisine. Make sure you use green beans (also known as string beans) and not long beans in this dish. Long beans are thinner and will not have the same texture as green beans.

While some people might eat raw green beans, it is actually rather actively discouraged in Chinese food. Deep frying is a quick way to make sure the beans are completely cooked, as eating undercooked beans could make you sick. Find out more about eating raw green beans here.

Another upside of deep frying is that the flavour of the beans is locked in, resulting in an almost creamy and nutty taste that is just yummy. So don’t be afraid of deep-frying. A little oil is fun! Once you are done with deep-frying the beans, it only takes another three minutes to complete this Sichuan green beans dish.

If you are looking for the other Sichuan beans recipe, have a look at Long Beans with Mince (肉末豆角).

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0/8 Ingredients
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0/7 Instructions
  • First of all, break the ends off the green beans and remove the stringy vein that runs down the sides. You may not be able to get all of them, but get as many as you can.
  • Cut the beans into thumb-lengths. Slice the ginger, garlic and dried chilli. MAKE SURE YOUR BEANS ARE WIPED DRY. This is very important for the next stage.
  • Heat three fingers of oil in a deep wide pot until very hot and deep fry the beans. If your beans are not dry, they will cause oil to splatter here, and you don't want that. Deep fry the beans for about 3 minutes, or until they start to wrinkle on the surface. Remove and drain on a colander and set aside for later.
  • Heat 2 tbsp of oil over medium heat in a non-stick pan, and fry the dried chilli and Sichuan peppers until they darken (but not brown). You can remove the chilli and pepper from the oil here if you don't like the texture.
  • Add the ginger and garlic and fry until the raw smell of the garlic disappears.
  • Add the cooked green beans into the pan and add 1 tbsp of soy sauce and a pinch of sugar to brighten the flavours. Toss to mix well. Salt to taste, if required.
  • Serve hot with plain rice.

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