SichuanMedium 20 min serves 2 Vegan Gluten-free

Dry Fried Green Beans (干煸四季豆) — Sichuan Restaurant Style

Name: Dry Fried Green Beans (干煸四季豆) — Sichuan Restaurant Style
Total time: 20 min
Yield: 2 servings
Cuisine: Sichuan
Ingredients: green beans (-string beans); garlic, minced; dried red chilies, whole; light soy sauce; salt; neutral cooking oil

干煸四季豆（川菜馆风格）—— 20 分钟经典素炒 · gān biān sì jì dòu

家庭快手版 · Home version: Home-style dry-fry uses less oil than restaurant deep-frying but requires a bit more attention to get the signature wrinkled skin.

干煸 (dry-fry) is a Sichuan technique that seems paradoxical — frying vegetables in lots of oil but calling it 'dry.' The goal is to blister and wrinkle the bean skin while keeping the interior tender. The result is a dish with intense garlic flavor, a hint of chili heat, and that addictive crispy-tender texture that makes it a permanent fixture on every Sichuan menu.

Ingredients

green beans (-string beans)四季豆🛒 local350 g
garlic, minced蒜末🛒 local5 cloves
dried red chilies, whole干红辣椒段🏮 asian6-8 pieces
light soy sauce生抽🏮 asian1 tbsp
salt盐🛒 local½ tsp
neutral cooking oil食用油🛒 local4 tbsp

green beans (-string beans): Choose firm, bright green beans 10-12 cm long. Snap off the tips and remove the tough fibrous seam. Never eat raw — must be fully cooked.

garlic, minced: Generous amount — garlic is the star seasoning in this dish.

dried red chilies, whole: Slit open and shake out most seeds for mild heat; keep some for extra spice.

neutral cooking oil: More oil than usual — this dish benefits from generous frying to get the wrinkled skin.

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Saltiness

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Instructions

1Prep the beans. Snap off both ends of each bean, then pull to remove the tough fibrous string along one seam. Break or cut into 5-cm lengths. Pat dry — wet beans splash oil dangerously.
🔍 Look for Low heat
Visual: 豆角表面干燥无水滴，断面新鲜翠绿
You know it's right when: 湿豆角入油锅会剧烈溅油，必须彻底吸干
2Heat oil in a wok or deep pan to 170°C (medium-high). The oil should shimmer but not smoke. Carefully add beans in a single layer — do not overcrowd.
🔍 Look for Medium-high
Visual: 油面有波纹，放入豆角后四周冒小泡油面 shimmer 有波纹，放入豆角后四周冒小泡
You know it's right when: 油温过低豆角会吸油变软；过高会外焦内生
If you do not have a thermometer, drop a dry bean in — it should sizzle gently and rise to the surface within 3 seconds.
3Fry beans, turning occasionally, for 4-5 minutes until the skin blisters and wrinkles (虎皮). The beans should collapse slightly but not turn brown.
🔍 Look for Medium-high 4-5 分钟
Visual: 豆角色泽变暗绿，表面出现不规则虎皮皱褶，局部微焦
You know it's right when: 皱皮出现即表示水分已逼出，口感开始脆韧
4Remove beans with a slotted spoon, drain on paper towels. Reduce heat to medium. Add a touch more oil if needed, then fry garlic and dried chilies for 15 seconds until fragrant.
🔍 Look for Medium heat 15 秒
Visual: 蒜末边缘微金，干辣椒释放浓郁香辣
You know it's right when: 蒜香溢出立即下豆角，不可等蒜变焦
5Return beans to the wok. Add soy sauce and salt. Toss on medium-high heat for 30 seconds to coat and re-crisp the exterior. Serve immediately.
🔍 Look for Medium-high 30 秒
Visual: 豆角重新裹上酱色，表面恢复部分脆度
You know it's right when: 酱汁均匀包裹、豆角发出滋滋声即可出锅

Tips

· Never eat green beans raw — they contain lectins that cause food poisoning. Full cooking is essential.
· The wrinkled skin (虎皮) is the signature — do not skip the frying step.
· Drain fried beans well before returning to wok — excess oil makes the dish greasy.
· Add soy sauce to the aromatics, not directly onto the beans — this prevents steaming.