Easy Sichuan Dry-fried Green Beans (gan Bian Si Ji Dou) without A Wok Recipe

Gan Bian Si Ji Dou—Sichuan-style dry-fried green beans with chilies and pickles—are one of the best and most mistranslated vegetable dishes in the world. The real version should be bright and light, featuring beans with blistered skins and snappy interiors, and tossed with chili-flavored oil, Sichuan peppercorns, scallions, garlic, ginger, and chopped preserved mustard root. It’s a pretty far cry from the oily, drab, pork-smothered versions you find in Chinese take-out joints. Today gan bian si ii and I are on a road trip back to authenticity, and we’re going to be driving that minibus over some uncharted territory.

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  Yield:Serves 4 to 6 as a side dish
  


• 
  Active time:
  15 minutes
  


• 
  Total time:15 minutes
  


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  Rated:
  
  
  
  
  
  
  5
  
  

Ingredients

• 1 teaspoon toasted whole Sichuan peppercorns
  


• 3 tablespoons vegetable or canola oil, divided


• 6 whole dried small hot chili (such as árbol)


• 4 medium cloves garlic, minced (about 4 teaspoons)


• 1 tablespoon minced fresh ginger


• 3 scallions, white and pale green parts only, thinly sliced


• 3 tablespoons finely minced whole or shredded Sichuan preserved mustard stems (see note)


• 1 pound green beans, trimmed


• Kosher salt and freshly ground white or black pepper


• 2 teaspoons sugar

Directions

1. 
   
   1.
   
   
   
   

   Crush half of Sichuan peppercorns in a mortar and pestle into a rough powder. In a medium skillet, heat 2 tablespoons oil, remaining whole Sichuan peppercorns, and dried chilies over medium-low heat, stirring frequently, until sizzling and aromatic, about 2 minutes. Add garlic, ginger, scallions, and mustard root and cook, stirring, until aromatic, about 1 minute. Remove from heat and set aside.

   
   
   
   


2. 
   
   2.
   
   
   
   

   Adjust rack to as close as possible to broiler and preheat broiler to high. In a large bowl, toss green beans with 1 tablespoon oil and season with salt and white pepper. Arrange in a single layer on a foil-lined rimmed baking sheet or broiler pan. Broil until beans are blistered and very lightly charred, 2 to 5 minutes depending on strength of broiler. Return beans to bowl.

   
   
   
   


3. 
   
   3.
   
   
   
   

   Using a rubber spatula, transfer Sichuan peppercorn mixture to bowl with beans. Add sugar and remaining crushed peppercorns. Toss to coat the beans thoroughly in the mixture and season to taste with more salt and white pepper if desired. Serve immediately.

   
   
   
   

SAVE

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