SichuanEasy 28 min serves 2 Vegetarian-ok

Dry-Fried Long Beans

Name: Dry-Fried Long Beans
Total time: 28 min
Yield: 2 servings
Cuisine: Sichuan
Ingredients: green long beans (Chinese yard-long beans); doubanjiang (spicy fermented broad bean paste); garlic (minced); dried chili (crushed, optional for heat); light soy sauce

干煸豆角 · gān biān dòu jiǎo

家庭快手版 · Home version: Family version uses fresh green beans — no deep-frying. Instead, low-and-slow dry-fry in batches to evaporate water, then high-heat finish with aromatics. Restaurants often deep-fry first for hollow crispness — but home cooks achieve depth through patience and wok hei.

My aunt Mei in Chongqing’s Nan’an district fried her long beans in a dented wok handed down from her mother — she’d stir constantly with a bamboo chopstick, counting aloud ‘one-two-three-four’ with each pass, saying the rhythm kept the beans from scorching while coaxing out their earthy sweetness.

Recipe author: HǎoWèi Test Kitchen

Home-cooking research team

Reviewed by HǎoWèi editorial team · Last updated 2026-08-29

Quick & Easy

Ingredients

green long beans (Chinese yard-long beans)豇豆（长豆角）🛒 local300 g
doubanjiang (spicy fermented broad bean paste)郫县豆瓣酱🏮 asian15 g
garlic (minced)大蒜（剁碎）🛒 local10 g
dried chili (crushed, optional for heat)干辣椒（剪碎，可选增辣）🏮 asian5 g
light soy sauce生抽🏮 asian10 ml

green long beans (Chinese yard-long beans): Look for slender, firm, bright green beans with no bulges — avoid thick, stringy, or yellow-tipped ones. Substitute regular green beans if unavailable.

🌶️ Adjust to your taste

Pick a level and we'll show exactly how much to change — no more "适量".

Spice level

Saltiness

Oiliness

Make it vegetarian

Instructions

1Trim ends and cut beans diagonally into 4-cm lengths. Rinse and pat *completely* dry — no dampness allowed.
斜切易入味，擦干防溅油
🔍 Look for Low heat 1 分钟 · 1 minute
Visual: 豆角表面哑光，无水珠附着Beans look matte, no water beads on surface
You know it's right when: 厨房纸擦拭后洁净无潮Paper towel comes away clean, not damp
2Heat wok over medium-low. Add 1.5 tbsp neutral oil. Add beans in single layer — cook undisturbed 3 minutes until edges blister and color deepens to jade-green.
小火慢煸，逼出水分
🔍 Look for Medium-low 3 分钟 · 3 minutes
Visual: 表面浮现细小透亮水泡，绿色更浓Surface shows tiny, translucent blisters; color intensifies
You know it's right when: 微滋滋声，无爆溅Faint sizzle, no popping or spitting
3Flip beans, repeat 3 minutes. Then stir-fry 2 more minutes until uniformly wrinkled and slightly shriveled — they should weigh ~25% less.
全程需耐心，失重是干煸完成标志
🔍 Look for Medium heat 2 分钟 · 2 minutes
Visual: 豆角呈皮革质感、微卷曲、表面哑光Beans look leathery, slightly coiled, with matte finish
You know it's right when: 锅中散发温暖豆香Wok emits warm, toasted-bean aroma
4Push beans to sides. Add doubanjiang, garlic, and dried chilies to center. Toast 45 seconds until oil turns brick-red and fragrance blooms.
酱料先焙透，去生味
🔍 Look for Medium heat 45 秒 · 45 seconds
Visual: 油星析出，围酱泛砖红色泽Oil separates and glows deep red around paste
You know it's right when: 刺鼻发酵味转为醇厚酱香Sharp, fermented aroma mellows into rich umami
5Mix everything together. Add light soy sauce. Stir-fry 1 minute on high heat until beans glisten and sauce clings tightly.
大火收汁，亮油裹酱
🔍 Look for High heat 1 分钟 · 1 minute
Visual: 每根豆角裹着薄层透亮红褐酱膜Each bean coated in thin, glossy, reddish-brown film
You know it's right when: 锅中发出清晰‘锅气’滋响——锐利、干净、炽热Wok emits audible 'wok hei' sizzle — sharp, clean, hot

Tips

· Never overcrowd the wok — dry-frying requires space for steam to escape.
· Doubanjiang must be Sichuan-style (not Korean or Japanese bean paste) — check label for Pixian origin.
· If beans soften too much, reduce initial heat or shorten first batch time by 30 seconds.

Sources & references

Quantities, technique notes, and substitution ratios are cross-checked against established Chinese cookery references and standard food-science sources.

Read our editorial policy
Fuchsia Dunlop, Land of Plenty: A Treasury of Authentic Sichuan Cooking
USDA FoodData Central — ingredient nutrition and portion data
Traditional Chinese family-kitchen practice and regional taste records

Common questions

It's too spicy. How do I tone it down?

Add a dairy element (a swirl of yogurt, milk, or a spoon of peanut butter) — dairy fat binds the capsaicin. Sugar or honey also helps balance heat. For next time: remove chili seeds (they hold most heat) or halve the dried chilies and add chili oil at the table instead.

Source: HǎoWèi flavor guide

I can't find Sichuan peppercorns. What do I use?

Honestly, there is no true substitute — the numbing (má) sensation is unique. Best local approximation: 1/2 tsp black pepper + a little citrus zest for warmth and brightness. If you cook Sichuan food regularly, buy them online; they keep for months in an airtight jar.

Source: HǎoWèi substitution engine

Is there a vegan substitute for oyster sauce?

Yes — 'mushroom oyster sauce' (often labeled vegetarian/vegan) is sold in most Asian grocers and increasingly in mainstream supermarkets. It behaves 1:1 and adds the same glossy umami. Watch labels if you're also gluten-free; most brands are GF, some aren't.

Source: HǎoWèi substitution engine