Dry-Fried Green Beans (乾扁四季豆)

These blistered dry-fried green beans are perfumed by the most pungent fermented black bean sauce and flecked with bits of charred mushrooms and red chilis. Goes hand in hand with a healthy bowl of white rice. You might want to double the portion because they are so addicting!

Originating from Sichuan, dry-fried green beans is a popular side dish often served at restaurants or at home. Traditionally it is made by tossing blistered green beans in a Sichuan peppercorn sauce with some aromatic ground pork. To emulate those meaty bits often found in the dish, I caramelized some eryngii mushroom caps (feel free to use any type of mushroom). The key here is the caramelization: it not only gives the mushrooms that desirable dark brown color, but also creates those charred, crispy bits you would expect when eating minced pork.

Getting that “Restaurant Quality” Look

If you’ve fallen victim to bland, chewy, and watery green beans before, you know what I’m talking about. The secret to perfectly blistered, slightly charred green beans is a two-step process: deep-fry and then roast. I found that this method gives the green beans that desired appearance and texture, while minimizing the oiliness of the dish. Of course, you could also just roast the green beans and skip the deep-frying step. But be sure to toss the green beans in oil before roasting them.

Without further ado, let’s get into the recipe!

Dry-Fried Green Beans

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Recipe by George L. Course: DinnerCuisine: ChineseDifficulty: Easy


Prep time


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  • 230 grams fresh green beans

  • 1 tablespoon ginger, minced

  • 1 tablespoon garlic, minced

  • 30 grams eryngii mushroom caps, minced

  • 1/2 tablespoon fermented black bean paste

  • 1-2 dried chilis, sliced thinly

  • 1 tablespoon soy sauce

  • 1 tablespoon rice wine

  • vegetable oil, for frying


  • First, heat up a good amount of vegetable oil in a pan. While the oil is heating, mince the mushrooms, garlic, and ginger.
  • Prepare the green beans. Remove both ends of the green bean by pinching them off.
  • When the oil is hot (around 320 F or 160 C), fry the green beans until they look slightly shriveled and wilted. Around 7-8 minutes. When the green beans are shriveled up, take them out and drain them on a kitchen towel. My secret for the extra shriveled look: Spread them out on a sheet pan lined with parchment paper and immediately roast them at 400 F (204 C) until you’re ready to add them back into the pan.
  • Remove all the excess oil from the pan, and begin again by frying the minced mushrooms on high heat. Fry the mushrooms until all the moisture is evaporated and the mushrooms are slightly caramelized.
  • Add in the minced garlic, minced ginger, fermented black bean paste, dried chili, then combine well and fry for 2 minutes.
  • Finally, add the fried green beans back into the pan, followed by the soy sauce and rice wine. Fry everything together for 3 more minutes, and it’s done!!


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