{"id":1659,"date":"2023-10-25T07:00:00","date_gmt":"2023-10-25T11:00:00","guid":{"rendered":"http:\/\/104.236.198.25\/?p=1659"},"modified":"2024-12-24T15:33:33","modified_gmt":"2024-12-24T20:33:33","slug":"szechuan-dry-fried-green-beans","status":"publish","type":"post","link":"https:\/\/omnivorescookbook.com\/szechuan-dry-fried-green-beans\/","title":{"rendered":"Sichuan Dry Fried Green Beans (\u5e72\u7178\u56db\u5b63\u8c46)"},"content":{"rendered":"\n

Sichuan dry fried green beans feature blistered green beans tossed with a savory aromatic sauce, making this dish too good to pass up! It\u2019s an addictive side dish and substantial enough to serve as a main. {Vegan Adaptable, Gluten Free Adaptable}<\/p>\n\n\n\n

\"Sichuan<\/figure>\n\n\n\n

Sichuan dry fried green beans, or Gan Bian Si Ji Dou (\u5e72\u7178\u56db\u5b63\u8c46), is a famous traditional Sichuan dish. The fresh green beans are roasted in a pan until blistered and beautifully charred, then tossed with ground pork, pickled mustard greens, ginger, garlic, chili peppers, Sichuan peppercorns, soy sauce, and wine for a rich and fragrant taste. <\/p>\n\n\n\n

It is one of my favorite ways to cook green beans because it gives them a heavenly texture and a rich taste that goes so well with rice, and in my opinion, it also works fantastic as a side for Asian Thanksgiving recipes<\/a> including my juicy slow roasted turkey legs<\/a>.<\/p>\n\n\n\n

When I would host foreign colleagues and friends back in China, I took countless people to experience real Sichuan food. The Mala Chicken<\/a> and Dan Dan Noodles<\/a> might be the most famous ones. But at the end of the day, vegetable dishes like these dry fried green beans and Sichuan Eggplant<\/a> always won everybody over and became their new favorite Chinese vegetable stir fry recipes<\/a>.<\/p>\n\n\n\n

\"Homemade<\/figure>\n\n\n\n

Dry fried green beans ingredients<\/h2>\n\n\n\n

Sui Mi Ya Cai<\/h3>\n\n\n\n

Sui Mi Ya Cai (\u788e\u7c73\u82bd\u83dc), or Sichuan Sichuan fermented pickled mustard greens<\/a>, is the secret ingredient that makes this dish very authentic. <\/p>\n\n\n\n

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. <\/p>\n\n\n\n

The ingredient adds sweetness and a super umami to a dish to make it irresistible.<\/p>\n\n\n\n

You can find Sui Mi Ya Cai at most Chinese markets and online<\/a>. <\/p>\n\n\n\n

If you have Sui Mi Ya Cai, it\u2019s very easy to turn dry fried green beans into a vegan \/ vegetarian dish without compromising on flavor.<\/p>\n\n\n\n

However, if you do not have this ingredient, I highly recommend adding ground meat to the dish to boost the flavor.<\/p>\n\n\n\n

Mise en place<\/h3>\n\n\n\n

When you\u2019re ready to cook, your table should have:<\/p>\n\n\n\n