Saturday, September 12

Simple Version of Dry Cooked Green Beans

Dry Cooked Green Beans (亁煸四季豆 Gan-Bian-Si-Ji-Dou) was originated from Western China (like Sichuan or Hunan foods).  Normally it cooked with a small quantity of ground pork, heavy seasonings and using lots of oil to deep fry the green beans first.  Since small quantity of ground pork is not always available, and also for a healthier concern, I developed this simply version of Dry Cooked Green Beans.  This dish is not only easy to cook, it would also please the kids who normally don't care for much vegetables.

1. 1 lb. green beans
2. 1-1/2 tablespoons minced garlic
3. oil
4. salt

1. Remove ends and veins on both sides of green beans, break them into 1-1/2" to 2-1/2" long sections.
2. Heat 2 tablespoons oil to hot, cook the green beans with constant stirring to avoid burning (Tip 1).  Stir-fry the green beans until they turn soft (show wrinkles in appearance) and light brown in color, add salt (Tip 2), lower the heat to medium high and continue to sir-fry briefly.  Push green beans to one side of the wok, add 1 tablespoon oil and stir-fry minced garlic until fragrant.  Mix green beans and garlic, remove and serve.

Tip 1: 1 tablespoon water can be added when necessary to avoid burning, but don't add too early in this cooking process, otherwise it will take longer for the green beans to turn soft and brown.
Tips 2: Sprinkle a thin layer of salt first.  Taste and add salt if needed after mixing with garlic.


  1. I made this dish with the ground pork and corn dish. I added some of the ground pork to the green beans. The beens took a little longer than expected to cook, so the ground pork was more like crispy bacon bits by the time it was done cooking. was still very yummy!

  2. If ground pork is to be added in this dish, it should be stir-fried with some seasoning (soy sauce) first, then remove it from pot before you fry the bean. Add the pork back in when the bean is cooked and becomes tender.