Sichuan Dry Fried Green Beans (干煸四季豆)

4.89 from 34 votes
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Blistered and charred green beans are tossed with an aromatic sauce, making this Sichuan dry fried green beans dish too good to pass up, and it’s substantial enough to serve as a main. {Vegan Adaptable, Gluten-Free Adaptable}

Blistered and charred green beans are tossed with an aromatic sauce, making this dish too good to pass up, and it’s substantial enough to serve as a main.

Do you order green beans with your fried chicken with the justification that it makes the meal slightly healthier? Been there. Done that.

If the green bean dishes you’re familiar with are the type with mushy beans and flavorless sauce, these dry fried green beans (or Gan Bian Si Ji Dou) will blow your mind.

These fresh green beans are slowly roasted until blistered and beautifully charred, then tossed with ground pork, ginger, garlic, chili peppers, Sichuan peppercorns, soy sauce, and wine. But there is one more flavor bomb – Sichuan fermented pickled mustard greens (or Sui Mi Ya Cai). It adds sweetness and a super umami to the dish to make it irresistible.

Sichuan Dry Fried Green Beans Ingredients

Why go to all this trouble to make a veggie dish, you ask.

Well, that’s just the way real-deal Chinese food works and why it tastes so good. Because it cooks vegetables in a way that enhance their texture and flavor. Then it uses tons of aromatics, spices, and fermented goodies to add a deep, rich fragrance.

Taking the Sui Mi Ya Cai as an example. The mustard greens are hand pickled, sliced, and dried. Then they are seasoned with salt and packed into ceramic pots to ferment for three to six months. After the first fermentation, they are boiled with brown sugar for eight to nine hours and then hung out to dry once more. In the final stage, these greens are sealed again with star anise, Sichuan peppercorns, and other spices, for another three to six months.

Imagine adding a year’s worth of veggie essence to one green bean dish!

When I hosted foreign colleagues and friends back in China, I took countless people to experience real Sichuan food. The spicy chicken and Dan Dan noodles might be the most famous ones. But at the end of the day, vegetable dishes like these dry fried green beans and Sichuan eggplant always won everybody over, and became their new favorite dishes.

Blistered and charred green beans are tossed with an aromatic sauce, making this dish too good to pass up, and it’s substantial enough to serve as a main. {Vegan Adaptable, Gluten Free Adaptable}

Cooking notes

Here are some cooking notes to answer your questions and help you make better Chinese food.

What is dry frying?

Dry frying uses less oil, with a longer stir frying time, to cook vegetables or meat to slightly dehydrate them, thus creating 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, making for an appetizing, intense, and pungent flavor without using a ton of sauce.

How do I make this dish vegetarian / vegan?

The authentic version always uses ground pork as a way to enhance the flavor of the veggies. For a vegetarian alternative, you can choose from minced rehydrated dried shiitake mushrooms, a bit more Sichuan pickled mustard greens, a spoonful of fermented black beans, or some fermented spicy bean paste (the dish will be slightly spicy).

I thought I needed to use a wok?

Yes and no.

In fact, the first part of the cooking, pan roasting the green beans, works better in a skillet than a wok. It provides a larger contact surface and the beans will be cooked more evenly.

Normally, the second part of the cooking is done in a wok, where you toss the green beans with pork and the rest of the spices. However, I’ve done various experiments and discovered that you can create great results using a skillet, as well. I highly recommend you stay with the skillet, especially if you have an electric stove. For more information, check out why you should stir fry with a frying pan instead of a wok.

Here is how to cook the most flavorful green bean dish, and one that is substantial enough to serve as a main.

Ultra flavorful veggie dishes

Sichuan Dry Fried Green Beans (干煸四季豆) - Cook this dish for your Thanksgiving this year!

Ready to make some delicious green beans in your own kitchen? Let’s get started!

If you give this recipe a try, let us know! Leave a comment, rate it (once you’ve tried it), and take a picture and tag it @omnivorescookbook on Instagram! I’d love to see what you come up with.

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Sichuan Dry Fried Green Beans (干煸四季豆) - Blistered and charred green beans are tossed with an aromatic sauce, making this dish too good to pass up, and it’s substantial enough to serve as a main. {Vegan Adaptable, Gluten Free Adaptable}

Sichuan Dry Fried Green Beans (干煸四季豆)

4.89 from 34 votes
Blistered and charred green beans are tossed with an aromatic sauce, making this dish too good to pass up, and it’s substantial enough to serve as a main. To make this dish Vegan or vegetarian, follow footnote 1. To make the dish gluten free, replace Shaoxing wine with dry sherry or rice wine. Replace soy sauce with tamari.
Author: Maggie Zhu
Course: Main, Side
Cuisine: Chinese
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 2 servings for main or 4 servings as side



Stir fry

  • 3 tablespoons vegetable oil
  • 1 pound (450 grams) green beans , tough ends removed
  • 1/2 pound (220 grams) ground pork (*Footnote 1) (Optional)
  • 3 tablespoons Sichuan pickled mustard greens (Sui Mi Ya Cai) (*Footnote 2) (Optional)
  • 1/2 teaspoon salt (or to taste)
  • 1 teaspoon whole Szechuan peppercorn
  • 3 dried chili peppers (*Footnote 3)
  • 1 tablespoon garlic , minced
  • 1 teaspoon ginger , minced


  • Combine the sauce ingredients in a small bowl and mix well. Set aside. Dry the green beans thoroughly before cooking to prevent oil splatter.
  • Heat 2 tablespoons vegetable oil in a large nonstick skillet over medium high heat until hot. Add the green beans and stir to coat well with oil. Spread the beans to prevent them from overlapping, as much as possible. Flip every 15 seconds or so. Cook and stir until the surface is mostly brown and withered, 10 to 15 minutes. Turn to medium heat if the pan starts to smoke too much. Remove the pan from the stove. Transfer the green beans to a plate and set aside. (*Footnote 4)
  • Add the remaining 1 tablespoon oil and the Sichuan peppercorns to the pan. Cook over medium heat until the peppercorns turn dark. Scoop out and save for later. (*Footnote 5)
  • Add the ground pork, Sichuan pickled mustard greens, and 1/4 teaspoon salt. Cook and chop the pork to separate it into small pieces. When the surface of the pork turns golden, add the dried chili pepper, garlic, and ginger. Stir a few seconds to release the fragrance. Add back the green beans and pour the sauce over them. Cook and stir until the sauce is mostly absorbed, about 1 to 2 minutes.
  • Remove the pan from the stove and taste a green bean. If it's not salty enough, add a pinch more salt, return the pan to the stove, and stir to mix well. Transfer everything to a plate.
  • Serve hot on top of rice as a main, or as a side.


  1. The purpose of ground pork is to add flavor, although I did use a bit more pork in this recipe to make the dish substantial enough to serve as a main. You can replace it with ground chicken or ground beef, or skip it altogether for a side dish. If you choose to skip the ground meat, I highly recommend you add 2 more tablespoons of the Sichuan pickled mustard greens to enhance the flavor. If you do not have Sichuan pickled mustard greens, adding a bit of chicken bouillon, 2 tablespoons of fermented black beans, or 1 tablespoon of fermented chili bean paste (Doubanjiang) will work too.  
  2. Sichuan pickled mustard greens add savory and sweetness to the dish, making it extra rich. You can double the pickles and skip the salt to make the dish extra fragrant. If you do not have pickled mustard greens, 2 tablespoons of fermented black beans, or 1 tablespoon of fermented chili bean paste (Doubanjiang) will work great, too.
  3. The dried chili peppers add a fragrance and smokiness to the dish but not much in terms of heat. If you want the dish to be a bit spicy, break apart the chili peppers before adding them.
  4. Alternatively, you could use a pair of tongs to remove charred beans and transfer them to a plate. This way, the beans will be browned more evenly without overcooking.
  5. For the cooked Sichuan peppercorns, drain the oil with kitchen paper towel and ground them to powder. You can use them on the cooked green beans to add a zing or add to other dishes such as noodles etc.



Serving: 1of 4 servings, Calories: 394kcal, Carbohydrates: 4.1g, Protein: 30.6g, Fat: 27.8g, Cholesterol: 104mg, Sodium: 652mg, Fiber: 0.1g, Sugar: 2.1g, Calcium: 8mg, Iron: 2mg
Did You Make This Recipe?Don't forget the last step! Leave a comment below, and tag me @OmnivoresCookbook and #OmnivoresCookbook on Instagram!

The post was originally published on Feb. 14, 2014, and updated on Oct. 21, 2017.

Sichuan Dry Fried Green Beans (干煸四季豆) - Blistered and charred green beans are tossed with an aromatic sauce, making this dish too good to pass up, and it’s substantial enough to serve as a main. {Vegan Adaptable, Gluten Free Adaptable}

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Reader Questions and Reviews

  1. Leyla says:

    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.

    • Maggie says:

      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! 🙂

    • Peekaboo says:

      Hahaha. That is like looking at a recipe for pizza and making a plain flatbread instead.

  2. Claire says:

    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!

    • Maggie says:

      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 🙂

  3. Joni Renee Zalk says:

    This recipe looks great, though I’ll have to convert the recipe to pounds instead of ounces or grams. I’m surprised that there is no hoisin sauce. Yummy!!

    • Maggie says:

      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! 🙂

  4. Michelle @ Vitamin Sunshine says:

    5 stars
    Looks delicious! I always order green beans with garlic when I go out for Chinese– I am going to have to see if I can recreate it at home with your recipe.

  5. Dave says:

    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.


    • Maggie says:

      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! 🙂

  6. Judi says:

    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

  7. marina yee says:

    4 stars
    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!


    • Maggie says:

      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!

  8. Kathy Beatty says:

    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!

    • Maggie says:

      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!

  9. Lori Lippitz says:

    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!

    • Maggie says:

      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!

      • Lori Lippitz says:

        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!

      • Maggie says:

        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!

  10. Lori Lippitz says:

    5 stars
    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?

    • Maggie says:

      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).

  11. Harry Rutgers says:

    5 stars
    I’ve made the recipe only to substitute the pork for chicken thighs and doubanjiang with Fermented black beans. It tasted like heaven! An absolute 5 star dinner, Thank you so much for sharing!!

    • Maggie says:

      I’m so glad to hear you enjoyed the dish Harry! Using chicken thighs sound so good and healthy! I’d love to try it out next time 🙂

  12. Lisa medina says:

    Hi Maggie made this dish using exact ingredients . Super easy and delish, love ur recipes and ur blogs .

  13. Deborah Jayne says:

    4 stars
    Tried this today and it turned out really well! Nice to have less oily green beans than we get when we eat out!

    • Maggie says:

      Thanks so much for taking time and leaving a comment Deborah! I’m glad to hear the recipe worked for you 🙂

  14. Kevin says:

    5 stars
    Hi Maggie, I commented on your amazing black bean sauce, the BEST recipe, period!!!

    So I’m on the net looking for a good twice cooked pork recipe, and wound up here, again!! The pork recipe linked me to ANOTHER recipe, this one for dry fried green beans, which caught my eye as it’s one of my favorite dishes I never seemed to get quite right over the years. I made it tonight served as a side to my Kung Pao Chicken.

    This is now my go-to DFGB recipe!! Maggie, you are absolutely amazing!! I followed this recipe to a T, even ordered the mustard greens from Mala Market (I like my dishes authentic!). This was mind blowing good! I have never had, or made, dry fried green beans this savory, with this depth of flavor, ever. Anywhere. Easy and incredibly delicious.

    After so many failures, once again, it’s Maggie Tsu selflessly sharing her recipes with all whom will seek and prepare them, which provided me the golden ticket for the best DFGB recipe ever!

    My eternal thanks for this site, you have some serious culinary Kung Fu, don’t stop sharing, and I need to catch up!

    P.S. Have you considered putting out a hard-copy cookbook, market on Amazon or wherever you like? I’d be the first in line to buy it and first in line to get it signed. :). Your recipes have been a clear cut above the rest. Please consider it, I want one! :).

  15. Sarah says:

    5 stars
    THANK YOU for this recipe!! I lived as an expat in China for 5 years and even took some informal cooking lessons from several 阿姨 but basically failed to grasp good cooking because so much of it is a feeling. I have looked for a long time to find a recipe like this with very detailed and specific (Western-er friendly! lol) instructions. I have been craving this dish and although my first attempt could use some improvement (and better ingredient sourcing!) it was very close to 地道的菜!

    • Maggie says:

      Hi Sarah, I’m glad to hear you like the recipe! I totally feel you. I had some trouble learning from my mom and grandma, because apparently no ones write down recipes or provide any measurement lol Leave a message anything if you need help and I hope you can find all the ingredients to make your favorite dishes 🙂
      Have a great day!

  16. Diana says:

    I am planning a dinner party with a few of your wonderful recipes, but do not want to be in the kitchen cooking while the guests are mingling. Is there a way to keep the dishes (Sichuan green beans, dumplings, etc) hot in the oven or do you think that is a bad idea?

  17. Sam Yuen says:

    I am looking forward to making this dish! It’s one of my favourites. Can I use chili radish 蘿蔔 instead of pickled mustard greens?

    • Maggie says:

      Hi Sam, I’m not sure which type of chili radish you have, but you can simply skip the pickled mustard greens if you don’t have them. It’s a very special type of pickle that has a distinct taste (savory and sweet). Normally the other type of spicy sour pickle won’t work as a substitute. If your chili radish is more on the savory salty side, you can use a bit to enhance the flavor of the dish. Otherwise I recommend simply skipping it.
      Happy cooking and let me know how the dish turns out!

  18. Reed says:

    5 stars
    Wonderful, adaptable recipe. I couldn’t find the pickled mustard greens or the Szechuan peppercorns in my local Asian store (it’s mostly Korean foodstuffs), and I wanted to make a vegetarian version with tofu. The dry fry was a new technique for me and I loved how it turned out. I used a steel pan instead of a wok and added some extra sherry and some Korean fermented pepper paste (Gochujang) to liven it up. I added the ginger and garlic after dry frying the green beans, then I added the sauce, and finally the tofu (I made sure to press the tofu in a towel for a couple of hours before, to get rid of the water). Everything came out so flavorful and delicious, will definitely be making this one again.

  19. Lucy says:

    5 stars
    This is the best recipe I’ve tried for this dish! And I’ve tried a lot of them. Looking forward to trying your other recipes.

  20. Tanzeela says:

    5 stars
    Replaced the pork with mushrooms, and this was delicious! I’ve never had a successful green bean recipe until I tried this one. Green beans were the perfect texture and absorbed the sichuan flavor well. Finally have a staple green bean recipe.

  21. Susan says:

    5 stars
    I’ve been making spicy green beans for about 30 years. In the past couple of years I started enjoying golden pepper fish at a local restaurant. The fish is mounded with peppers and totally numbs my mouth. So I wanted to add the numbing spice to my spicy green beans. I found this recipe and substituted cashews for the pork. Delicious! Now I make golden pepper cashews as a snack. Thanks for getting me started with this sichuan peppercorn recipe.

  22. Lauri says:

    5 stars
    This is absolutely delicious! Better than restaurant quality! We used the chili paste because we could not find the pickled mustard greens and we increased the pork to 1 pound to make it a more substantial meal. I will be making this often and am definitely going to try some of your other recipes. Thank you!!!!

  23. Angela R says:

    Excellent! Just cooked this for my family and we all LOVED it. Thank you.

  24. Deborah Nicksay says:

    5 stars
    I made this Saturday night and it was fantastic! I was a bit nervous but your instructions are so thorough that it gave me the confidence I needed. I had a bit of trouble measuring the pickled mustard greens in tablespoons so I probably used quite a bit more — but the dish was perfectly delicious. Next time I will try leaving a few of the peppercorns in and breaking one of the chilies to add a bit of heat. I also was a bit too heavy handed with the oil. I need to be more careful and know a little goes a long way. Thank you so much for this and your other amazing recipies!!

  25. Zoe says:

    5 stars
    My favorite quick recipe, so delicious!

  26. SJB says:

    5 stars
    Holy smokes this was delicious! Had to use the fermented black beans, but it was wonderful. Very hard not to tuck into the whole thing! Not particularly difficult to make (even with skillet AND wok), so this will go into my regular rotation. Thanks!

  27. Miranda says:

    5 stars
    Made without meat as a side dish. Delicious! Will try again with pork for sure!

  28. Terri Fischer says:

    5 stars
    I made the vegetarian option. So flavorful!

  29. Emily says:

    5 stars
    Great recipe! Skipped the pork (and sometimes skip the pickled mustard greens when I don’t have them) and it’s still a delicious dish.

  30. San Ben says:

    Just like I remember from BeiJing, delicious! The directions were terrific, thanks so much!

  31. Greg says:

    5 stars
    Made this with triple the pork mince and no Szechuan peppers.Used Dried chili flakes instead And Cili bean paste. Maybe not authentic but was Still pretty close to the dish I had in China with great flavours. Yum. Love your recipes.

  32. Herman says:

    5 stars
    Thank you, Maggie for this green bean recipe, the best recipe for green beans I have cooked to date. Here’s a trick for you, my Cantonese wife thought of: instead of cooking raw pork, she suggested grinding up some of the char siu in the fridge, made from your delicious recipe., and adding it towards the completion of the dish. It works beautifully, perhaps altering the intended flavor of the dish somewhat, but it definitely works for us.

    • Maggie says:

      Adding the grind char siu meat sounds delicious! Thanks for sharing and I’m glad to hear you like the recipe 🙂

  33. Natasha says:

    5 stars
    Made this for lunch today hoping to have some leftover to serve with dinner, but it was so good there was none left! Really enjoyed it as an entree and would use less or no pork to serve as a veggie side dish.

  34. D_MANN says:

    Not so much a comment, but a question. Where did you get the dinner ware? Those plates/bowls are beautiful. Don’t worry. I WILL make this dish. It’s one of my favorites and comment on the recipe later. But I really want to know where you got those serving dishes.

    • Maggie says:

      These are old pie pans I got from ebay 😛 Not really for serving food but I use them anyway. You probably will find similar ones if you search “antique pie pan”.

  35. Virginia says:

    5 stars
    This was wonderful! I had difficulty finding the pickled mustard greens, and while it wasn’t the exact same thing (spicy pickled mustard greens and soy beans), it came very close to what I was hoping to achieve.

  36. Cheryl says:

    5 stars
    Excellent – my family loved these! I did use Sui Mi Ya Cai for this, and I thought it was terrific. I’d never cooked with that ingredient before this week, but I ordered it from Amazon for a Dan Dan noodle recipe, and I’m so glad I did. It’s a fantastic ingredient and smells just like the Sichuan dishes I’ve had in good Sichuan restaurants!

  37. Rachel says:

    How long do Sui Mi Ya Cai last once the package is opened and stored in the fridge? We finally were able to find them in our local Asian grocery store and used them for Dan Dan noodles last weekend and would like to try on dry fried beans tomorrow! Thanks for introducing us to them!

    • Maggie says:

      It should last many months since it’s salted and fermented. I think I have a container that has been there for 6 months and still good.
      If you only use a small amount occasionally, you can also freeze a portion that you don’t use. But if you can use it within a few months it shouldn’t be a problem.

  38. Betty says:

    5 stars
    Great tip about adding Doubanjiang sauce in lieu of ground meat. It was just the right amount of spiciness for our palette! I threw in a chopped shallot with the garlic and ginger. The dry fry technique takes patience but well worth it!

  39. Marc Carpenter says:

    Yep! Delicious! Puts all other green bean recipes to shame! Cook it frequently. I learned how to cook this when I lived in Chongqing! I top the finished recipe with Hua jiao mian! Love the numbing effects of the Hua jiao!

  40. Chloe says:

    5 stars
    This was my absolute favorite dish when I visited China. We would order this and a few others to be an adventure! So fun to be able to recreate it now! Thank you for the recipe! The pickled mustard greens are exactly what I was missing.

  41. Rachel says:

    5 stars
    I made this without the pork because I’m a vegetarian, and it came out incredibly! Absolutely delicious; will 100% be making again!

  42. Derek says:

    4 stars
    This recipe is great. To accommodate my vegan partner I used Quorn Mince instead of pork and the texture works perfectly. I added more of the mustard greens as well, and a dollop of sambal paste I had on hand since sweet and spicy were base components already. Will be making again

  43. Eddie F. says:

    5 stars
    I had this with my family at an authentic szechuan restaurant and loved it. Now I can make my own. This is my favourite way of making green beans. Thanks so much for sharing your delicious recipe.

  44. Gijs Jansen says:

    4 stars
    Hi Maggie, Love this recipe! I want to make this recipe with the fermented black beans, but do they need to be soaked before you put them in the dish?

    • Maggie Zhu says:

      I prefer to soak them so they become a bit tender (you can even chop it after soaking for a finer texture). If you use them directly without soaking, the texture will be a bit tough and your dish will end up slightly saltier.

  45. Gina says:

    I accidentally ordered so many packets of sui mi ya cai and wasn’t sure what to do with them all after I used half of one of them for a dan dan noodles recipe, and then I found and tried this and my god. I may use them all up very soon because this is easily something I can picture myself making and loving every week. Thank you so much!

  46. eileen says:

    5 stars
    EXCELLENT!!! I bought a very good Sui Mi Ya Cai – decided, since it was my first time, to use 1/3 of the amount. and we didn’t have the peppercorns but I had some hot dried peppers from last year’s garden so I chopped those into 4 pieces and threw them in. The Sui Mi Ya Cai made the dish whole – really excellent. I can’t wait to try more of your recipes. I have a well-seasoned carbon steel big wok and a gas stove with a powerful burner so it was great. I’ve bookmarked your site – great stuff.

  47. Errol says:

    5 stars
    Hey Maggie had this recipe last night.I added a bit more Pork to make it into a meal.Green Beans have never tasted so nice.It was so nice with the sauce.Thanks Again.

  48. Lisa says:

    5 stars
    This recipe is now in our regular rotation. I made it with thinly sliced beef and long beans. We didn’t have mustard greens but used chili sauce with beans for flavor. Will try with both pork and tofu in the future.

  49. Kiana says:

    Made this for dinner tonight and really enjoyed it! I wish I’d made even more for leftovers tomorrow.

  50. Jay says:

    5 stars
    This recipe was great. I added a chopped medium onion (lightly sauteed) and some chili bean paste. We recently moved from a metropolitan area that had hundreds of great restaurants to a very rural small town with very limited dining options. I have been adding recipes to my repertoire over the past couple of months as we have missed having a large variety of dining options. This will definitely be a keeper. I truly appreciate your sharing your cooking experiences so that we can enjoy these authentic dishes. They definitely add culture to our lives in this rural paradise. Peace to you!

  51. Aimee says:

    5 stars
    Made mostly as directed (4 oz pork instead of 8), added the lightly-crushed peppercorns back in at the end, and served over rice. A wonderful payoff for just a few ingredients and a little patience, and I’ll definitely try again when I can get my hands on the optional ingredients.

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