Gan Bian Sì Jiāo – Dry Stir-fried Beans

Ingredients

(details about ingredients can be found at the end of the article)

• 400 g green beans
• 150 g minced pork (optional)
• 3–4 cloves of garlic
• 1 tbsp Doubanjiang (chili and bean paste)
• 1–1.5 tsp Sichuan peppercorns
• 2–3 dried chili peppers (whole recommended)
• 2 spring onions
• 2 tbsp light soy sauce (we recommend Lee Kum Kee or Pearl River Bridge )
• 1 tbsp Shaoxing wine or dry sherry
• 1 tsp sugar
• salt as needed
• 4–5 tbsp oil

Vegan version

• meat → 150 g chopped mushrooms (shiitake or champignons)
• Shaoxing → 1 tbsp vegetable stock

Procedure

1. Dry roast the beans

1. Heat the wok to high heat.
2. Add more oil than seems necessary – the beans will absorb it first and release it back later.
3. Sauté the beans for 7–10 minutes until they darken, turn glassy, and become wrinkled.
4. Set them aside.

2. Prepare the aromatic base

1. Leave 1–2 tablespoons of oil in the pan.
2. Toast the Sichuan peppercorns and dried chilies for 20–30 seconds until fragrant.
3. Add the meat and fry until browned.
4. Add the garlic and spring onions and stir briefly.

3. Seasoning

1. Stir in the Doubanjiang and stir-fry for 30–40 seconds until the oil turns red.
2. Add light soy sauce, Shaoxing wine and sugar.
3. Return the stir-fried beans to the wok and stir-fry over high heat for another 1–2 minutes.

What should the result look like?

• The beans are toasted, wrinkled and aromatic.
• the taste is spicy, distinctive and umami
• the food is juicy inside, beautifully browned on the outside

Ingredients details

• Green beans: Use fresh green beans – classic or thinner haricots verts . They are ideal for the gan bian technique: they will brown and wrinkle on the outside, while remaining juicy on the inside.

• Doubanjiang (chili and bean paste) : A key ingredient that adds spiciness, umami, and the signature red color. Without it, the dish will not be authentic.

• Light Soy Sauce : This recipe uses only light soy sauce (生抽) – it is salty and suitable for wok stir-frying. Not suitable: dark soy sauce, Japanese shoyu (Kikkoman), Korean ganjang. Recommended brands: Lee Kum Kee – Premium Light Soy Sauce, Pearl River Bridge – Superior Light Soy Sauce, Kimlan – Light Soy Sauce.

• Sichuan peppercorns : Adds a citrus aroma and a typical “tingling” effect. Roast briefly (20–30 seconds) or it will become bitter.

• Dried chili peppers: Use whole pieces , not flakes or powder. Whole chilies release flavor, not aggressive heat, and won't burn.

• Shiitake (vegan version) : Fresh shiitakes are best – they have a meaty texture and are great for sautéing. Not suitable: dried (too pungent) – can be used in an emergency, canned (they get soggy and spoil the taste). Alternative: fresh brown mushrooms.

• Shaoxing wine : Traditional Chinese rice wine for depth of flavor. Substitute : dry sherry.

• Oil : The “dry-fry” method requires a little more oil – the beans absorb it first and then release it back, so the food is not greasy.