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Sichuan dry fried green beans with pork (Gan bian si ji)



  • Heat 2 tbsp vegie oil in a wok (or large heavy-bottomed pan) and stirfry the beans to crisp-tender. DON’T OVER COOK! Remove to a bowl.
  • Add 2-3 tbsp vegie oil to the wok and gently cook the mince until browned, continually stirring and mashing as you do so.
  • Then add the Chinese wine and soy with a little salt and quite a bit of ground pepper. Mix well and cook until the liquid has reduced quite heavily.
  • Return the beans to the pan with the pickled mustard greens. Toss well and cook until the beans are tender and most of the liquid has evaporated.
  • When ready, remove from the heat and toss through the sesame oil. Taste for seasoning.
  • Serve on a bed of steamed rice.




  • 4-5 tbsp vegetable oil
  • 300 gm green beans, topped & tailed and then cut in half
  • 200 gm minced pork
  • 1 tbsp Chinese rice wine (or dry sherry)
  • 1 heaped tbsp soy sauce
  • sea salt & freshly ground pepper
  • 3 tbsp finely chopped Asian pickled mustard greens
  • 1 tspn sesame oil


Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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