Terumi Morita
May 22, 2026·Recipes·1 min read · 168 words

Gan Bian Si Ji Dou

Sichuan dry-fried green beans with minced pork and spices create a richly flavorful side dish.

Contents（4項）▾
  1. 01Ingredients & steps
  2. 02Why this works
  3. 03Autopilot guard summary
  4. 04Revision log (Autopilot revise)
Blistered green beans stir-fried with minced pork and colorful spices.
RecipeSichuan
Prep20m
Cook15m
Serves2 portions
LevelMedium

Ingredients

  • 200 g whole green beans
  • 100 g minced pork
  • 30 g ya cai (preserved mustard greens), chopped
  • 1 tbsp Sichuan peppercorns
  • 1-2 dried red chilies, sliced
  • 2 tbsp vegetable oil
  • 1 tsp salt
  • 1 tsp soy sauce

Steps

  1. Heat 2 tablespoons of vegetable oil in a wok over high heat until shimmering. This high temperature is crucial for blistering the green beans quickly.

  2. Add 200 g of whole green beans to the hot oil and stir-fry for about 4-5 minutes until blistered and tender. This technique enhances texture and flavor.

  3. Remove the green beans and set aside. In the same wok, add 100 g of minced pork, breaking it up and cooking for 3-4 minutes until browned.

  4. Stir in 30 g of chopped ya cai, 1-2 sliced dried red chilies, and 1 tsp of salt. Cook for another 2 minutes to combine flavors.

  5. Return the blistered green beans to the wok, add 1 tsp of soy sauce, and toss everything together for 1-2 minutes to heat through.

  6. Finally, add 1 tbsp of Sichuan peppercorns and stir-fry for an additional minute to release their fragrant oils.

Why this works

The flash-frying technique used here is integral to achieving the signature blistered texture of the green beans in the Sichuan style. By cooking the beans at a high temperature, they quickly develop a charred exterior while remaining tender inside. This contrast in texture is essential for a satisfying bite. The addition of minced pork adds umami richness, while ya cai contributes a tangy depth. Sichuan peppercorns add a unique numbing spiciness that elevates the dish. If the green beans seem too tough, ensure your oil is hot enough before adding them; undercooked beans will lack the desired blistering. Additionally, if the pork starts to burn, lower the heat slightly and add a splash of water to deglaze the wok, preventing burnt bits from affecting the overall flavor.

Autopilot guard summary

  • truth: approved
  • quality: approved (score 100)
  • similarity: approved (score 0.072 vs niku-yasai-itame)
  • regulatory: approved
  • image: approved

Revision log (Autopilot revise)

  • 2026-05-22T06:28:48.689Z · fields: imageSpec · reason: auto-revise of image