Szechuan Dry-Fried Green Beans (干煸豆角)

Chinese Dry-Fried Green Beans and Pork | Omnivore's Cookbook

Szechuan Dry-Fried Green Beans (干煸豆角, Gan Bian Dou Jiao) is a signature dish within Szechuan cuisine. As the name of the dish suggests, it uses a cooking technique called “dry-frying”. Dry-frying uses less oil, with a longer stir frying time, to cook vegetables or meat, to slightly dehydrate them and thus create a crispy and charred surface. The texture of dry-fried vegetables is similar to that of grilled ones, with a hint of smoky flavor. Seasonings are added after dry-frying; in this recipe, soy sauce, dried chili peppers and Szechuan peppercorns are used. The withered surface of the green beans holds the spices well, thus creating an appetizing, intense and pungent flavor.

To make the best Szechuan dry-fried green beans, you should pick French beans (or French filet beans). They’re shaped like pencils, around 20 centimeters (8 inches) in length, with pointed ends. They have a tender yet crisp texture and typically yield the best results when dry-fried. I tried to cook this dish with Romano beans and long beans, as well, but neither was as good as the French dry-fried beans.

Szechuan Dry-Fried Green Beans is a very versatile dish and there are many ways to cook it. The authentic recipe uses green beans and ground pork, but you can replace pork with ground chicken breast or dried shrimp. For a vegetarian alternative, use minced shiitake mushrooms instead of pork. It even tastes quite nice with green beans by themselves, but you might need to add a dash of oyster sauce for a little flavor enhancement.

Is it possible to cook this recipe without a wok?

Of course it is! I even wrote an article about why you should stir fry with a frying pan instead of a wok.

The recipe in this post does use a wok. If you don’t have one, you can use a nonstick skillet instead. Please take note that the cooking time will be longer if you use a skillet. A skillet gathers less heat than a wok does, and so you may end up with soggy green beans if you’re not careful. The solution: for step 4 in the recipe below, after adding the liquid seasoning, stir fry until all liquid is absorbed. This process only takes a few seconds with a wok, but might take a minute or two with a nonstick skillet.

Even though cooking this dish with a wok can yield better results, the cooking process with a wok is a bit more difficult to control. Always choose cooking equipment you feel comfortable using.

Chinese Dry-Fried Green Beans and Pork | Omnivore's Cookbook

Several tips for cooking vegetables with a wok

Heat the wok until it begins to smoke before adding oil

A wok holds a much greater amount of heat than a metallic or nonstick skillet does. It will take longer to heat up, but the temperature in the wok will get much higher than a that of a heated flat skillet. This results in shorter cooking times and generally better textures in cooked food. Most Chinese stir fry dishes will require the wok be heated until smoking, after which oil is added (without being given time to heat), the wok is swirled, coating the bottom of the wok with oil, then immediately ingredients are added and cooking begins.

Always get prepared before cooking

You should always get all of your ingredients and seasonings ready beside you when starting to cook. Otherwise, by the time you have walked over, opened the cupboard, taken the soy sauce out, opened the bottle, and poured it into the wok, the vegetables will already be overcooked.

When it comes to stir-frying, the key objective is to be fast! fast! fast!

(1) When you stir, do so with a faster speed than you would when using a skillet. Because a heated wok holds a very high temperature, it’s very easy to burn vegetables on the bottom of the wok.

(2) Mix vegetables quickly after adding spices or liquid ingredients. The high heat in the wok will evaporate half a cup of liquid in a few seconds.

(3) Transfer vegetables to a plate immediately after cooking is finished. The heated wok will continue to cook the food for quite a long time after you turn off the heat.

If you have any further questions concerning this recipe, just post a comment below or drop me a note and I will try to answer your question as soon as possible. Let me know how it goes if you cook this dish, and happy cooking! 🙂

Chinese Dry-Fried Green Beans and Pork | Omnivore's Cookbook

4.7 from 3 reviews
Szechuan Dry-Fried Green Beans (干煸豆角)
Prep time
Cook time
Total time
I used a traditional black cast iron wok in this recipe. It generates better heat than does a carbon steel wok, so the stir-frying time is quite short in this recipe. Consider doubling the stir-frying time if you use a carbon steel wok, or tripling or quadrupling it if you use a normal flat-bottom skillet or nonstick skillet.
Recipe type: Stir Fry
Cuisine: Chinese
Serves: 2-3
  • 2 tablespoons Shaoxing wine (or Chinese cooking wine)
  • 2 teaspoons soy sauce
  • 1 teaspoon sugar
  • 1/2 teaspoon chicken stock
  • 1/2 teaspoon salt
  • 100 grams (3.5 ounces) ground pork (lean:fat 6:4)
  • 1 teaspoon cornstarch
  • 3 tablespoons vegetable oil
  • 320 grams (12 ounces) green beans, tough ends removed, cut to 2-3 parts, lengthwise
  • 3 dried chili peppers
  • 6-7 Szechuan peppercorn
  • 1 tablespoon minced garlic
  • (optional) 1 tablespoon chopped green onion
  • 1 teaspoon minced ginger
  1. Combine 1 tablespoon Shaoxing wine, soy sauce, sugar, chicken stock and salt in a small bowl and mix well. Set aside. Dry green beans thoroughly with a paper towel.
  2. Right before cooking, combine cornstarch with ground pork and mix well by hand.
  3. Heat 2 tablespoons vegetable oil in a large nonstick skillet over medium high heat. When oil is hot, carefully add green beans. Stir green beans with a spatula to coat them well with oil. Then, arrange the beans on the bottom of the skillet so that as many beans are in contact with the bottom of the skillet as possible. Flip every 10 seconds so that all sides are heated evenly. Repeat for 10 - 15 minutes, until surface of all green beans is mostly brown and withered. Around half of the green beans will still be green and not so withered, but it's OK. Scoop green beans out with a spatula, transferring them to a plate, and set aside. Save the oil in the skillet.
  4. Chinese Dry-Fried Green Beans and Pork - Procedure | Omnivore's Cookbook Chinese Dry-Fried Green Beans and Pork - Procedure | Omnivore's Cookbook
  5. Heat a wok over medium high heat. When wok is hot, transfer the oil (about 1 tablespoon) from the nonstick skillet into wok. Add the rest of the vegetable oil and swirl wok to let oil coat bottom of wok. Add chili pepper and Szechuan peppercorn. When the spices become fragrant, after about 15 seconds, immediately turn to lowest heat and carefully scoop peppercorns out with a long-handled spoon and discard. Turn to medium high heat, add green onion, garlic and ginger, and stir until fragrant. Add pork and stir-fry, chopping the ground pork into small bits with a spatula as you do so. Pour in the rest of the cooking wine and stir constantly. When pork is cooked through and slightly browned, add fried green beans, quickly mixing them with the pork. Then, pour in the spice mixture from step 1, quickly stir and mix everything well for a few seconds. Turn to lowest heat, and taste a green bean. If it's not salty enough, add a bit more salt (do not add more than 1/4 teaspoon at a time), turn back to medium heat and mix well. Stop heat and transfer green beans and pork onto a plate. Discard leftover oil.
  6. Chinese Dry-Fried Green Beans and Pork - Procedure | Omnivore's Cookbook Chinese Dry-Fried Green Beans and Pork - Procedure | Omnivore's Cookbook
  7. Serve warm.



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Meet Maggie

Hi I'm Maggie Zhu! Welcome to my site about modern Chinese cooking - including street food, family recipes, and restaurant dishes. I take a less labor-intensive approach while maintaining the taste and look of the dish. I am originally from Beijing, and now cook from my Austin, Texas kitchen.

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21 thoughts on “Szechuan Dry-Fried Green Beans (干煸豆角)

  1. Leyla

    Yummy thanks for the step-by-step pictures for this dish, they really helped! I kept it simple, after I dry fried the beans I took the excess oil out and then fried some garlic until fragrant, afterwards I added the green beans back in, added a pinch of salt and some oyster sauce and later some sugar when I realized WOW salty. It came out really tasty though.

    1. Maggie Post author

      Thanks for trying out my recipe! 🙂
      Oyster sauce + sugar sounds very yummy and I believe it tastes good with rice. Dry fried vegetables absorb flavor easily, so be careful when you add salty ingredients such as soy sauce and oyster sauce.
      I will try to cook with oyster sauce next time for sure! 🙂

  2. Claire

    Maggie, thank you so much for this recipe! I have always loved this dish in restaurants and never really thought about making it for myself. My family loved the result and we make this at least once a month now.

    I made a few alterations to suit me: a vegetarian recipe with vegetable stock and no pork, plus I leave out the salt. I am amazed by the flavor 🙂 I love your blog!

    1. Maggie Post author

      Hi Claire, thanks for the comment and I’m so glad you like my recipe! Believe or not, you just made my day 🙂
      I never thought to use vegetable stock to make this one, what a great idea! Will definitely try out the vegetarian version next time. Thanks for sharing the tips and hope you have a great day ahead 🙂

    1. Maggie Post author

      Hi Joni, I’m so glad you like this one! This is a Szechuan dish and hoisin sauce is not a common ingredient in the cooking. Instead we use soy sauce. Hope you enjoy the dish and happy cooking! 🙂

  3. Pingback: Szechuan Style Stir-Fried Cauliflower - Vitamin Sunshine

  4. Dave

    Thanks for the recipe! How would I adjust it to make it “ma la”? How much red and Sichuanese pepper should I add and where? Pretty much every place I ate this in Beijing cooked it with the numb/spicy effect.


    1. Maggie Post author

      Hi Dave, I have used some red chili pepper and Sichuan peppercorns in this recipe. You can find them on step 5 (where you infuse the hot oil with the ma la flavor, but remove the peppercorn to avoid biting into them later). I personally would cook it with a teaspoon Sichuan peppercorns and 3 to 4 pieces chili pepper.
      In step 5, Add the peppercorns into the oil first and cook over medium low heat until their color turns dark. It will take a minute or two. And then add chili pepper can continue cooking. If you do not mind having the peppercorns in the dish while eating (just like what we do in China), do not remove them and you’ll get more of the “ma” flavor. Also make sure you select the good Sichuan peppercorns. If you cannot smell the numbing flavor when you open the bag, the peppercorns are probably being pasteurized and do not have the numbing flavor.
      I always break the chili pepper to reveal the seeds, so the dish will be spicer. Again, it depends on the type of chili pepper you use. If you got the really spicy ones, 2 will make a dish very spicy.
      I hope this is helpful! Let me know if you have any other questions and hope the dish turns out great! 🙂

  5. Judi

    I used around 10 sichaun pepper corns in with the beans, and left them in, love the lemony flavour they impart to the final dish. Added a little more soy and shaoxing for flavour at the end, was very like the dish we love in our local Sichaun restaurant. Thanks for the recipe

  6. marina yee

    I tried this last night , My family loved it. I minced up the chilli and also left the sichuan peepers in the dish. Just Delish!


    1. Maggie Post author

      So glad you tried my recipe and like it Marina! Mince up the chili is a great idea! It definitely spice up the dish a bit more, just the way I like it 🙂
      Hope you have a great weekend!

  7. Kathy Beatty

    HI Maggie,
    I just discovered your wonderful website. Everything looks so delicious and the way you break down the steps and give extra tips, it makes all of them look very doable. I cannot wait to try out your recipes!

    1. Maggie Post author

      Thanks for taking time to leave a comment Kathy! I’m glad you found my blog too 🙂
      Can’t wait to hear how your dishes turn out. Happy cooking and have a great week ahead!

  8. Lori Lippitz

    This is my favorite dish of my favorite cuisine! I will cook it tomorrow night for visiting students from Pakistan–I hope they like it. I am a vegetarian, so I am pondering about what to substitute for the pork. (When I order it in restaurants, I always ask for it without pork, and it always tastes great, so I might just go without.) But what do you think about some finely minced Chinese salted black beans? Or is that not the flavor you would be going for?

    I could also just use finely chopped and fried Mock Duck, which comes in a can and is excellent. Your suggestions would be appreciated! And thank you for a clear, simple approach that does not promote any products. What a relief!

    1. Maggie Post author

      Hi Lori, you can definitely turn this dish into a vegetarian one by simply skipping the pork. I love the idea of adding minced black beans and I use the method sometimes too! If you have Sui Mi Ya Cai (Sichuan pickled mustard), you can use it to replace the pork as well. In fact, many authentic Sichuan dishes use this pickle to cook with or without the pork. The mock duck should work too, but you probably want to chop them really fine. I’d still add some black beans or the pickles even if I use the mock duck because it adds more texture than flavor. Sounds like you’re an expert of Chinese cooking already, so I believe the dish will turn out great in any case 🙂
      Happy cooking and hope your students enjoy it!

      1. Lori Lippitz

        I do have some pickled mustard, weirdly! I’ll try that and tell you how it goes. I am far from an expert at Chinese cooking, but it is my favorite cuisine and I am always trying to learn. But I will not be putting Great Beijing Restaurant out of business anytime soon!

      2. Maggie Post author

        You have such a well-stocked pantry Lori 🙂 I can’t wait to hear your feedback on the vegetarian version. Happy cooking and have a fantastic weekend!

  9. Lori Lippitz

    Lori reporting back: Sorry no photo, but I’d love to have your input. What worked: The pickled mustard and chopped dried black beans worked great! Added texture, flavor and salt. Everyone ate them up–all two pounds of beans! Things that didn’t work as well: I couldn’t get enough of the beans to blister fast enough, so they got slightly overdone I was using a cast iron Dutch oven. Do I need to buy a cast iron wok?

    1. Maggie Post author

      Hi Lori, I’m glad to hear that everybody loved the green beans!
      To answer your question, I think the best way is to cook the green beans in smaller batches. I usually use my 11-inch heavy duty skillet to pan fry the beans. It holds one pound at a time. What I do is to use medium high heat to heat the oil to really hot, then turn to medium heat to roast the beans. I only stir and flip them every minute or so, and I do remove some of the beans that are already blistered so the rest will cook faster. If you’re cooking two pounds beans, you probably need to separate them to 2 to 3 batches, depends on the size of your pan. I wouldn’t suggest a cast iron wok for this task unless you want to use more oil to deep fry the beans (which is also an authentic way to cook the dish, but I rarely use at home).