Dry-Fried Green Beans with Minced Pork
Crispy green beans stir-fried with savory pork and fermented black beans in a classic Sichuan style.
Story
This dish, known as Gan Bian Si Ji Dou, relies on high heat to blister the beans, creating a unique texture. The combination of savory pork and aromatic fermented beans brings a rich, umami-packed flavor to the table.
Ingredients
Fresh green beans
300g
Minced pork
100g
Fermented black beans (douchi)
1 tbsp
Rice wine
1 tbsp
Soy sauce
1 tbsp
Vegetable oil
As needed
Garlic, minced
2 cloves
Dried red chilies
2-3
Instructions
1
Prep the Ingredients
Snap the ends off the green beans and cut them into uniform segments. Soak the fermented black beans in the rice wine for a few minutes to soften them.
2
Cook the Pork
Heat a splash of oil in a wok over medium-high heat. Add the minced pork and stir-fry until it browns and becomes crispy. Pour in the soy sauce, mix well to coat the meat, then transfer the pork to a bowl and set aside.
3
Blister the Beans
Add more oil to the wok and bring it to a high heat. Carefully add the green beans. Fry them until the skins blister and wrinkle, and the beans feel tender. This may take a few minutes. Remove the beans from the wok and drain excess oil.
4
Combine and Finish
Leave a small amount of oil in the wok. Toss in the garlic, dried chilies, and soaked black beans. Return the fried beans and cooked pork to the pan. Stir everything together vigorously for a minute to marry the flavors before serving hot.
