Szechuan Dry-Fried Green Beans with Chai Por (Gan Bian Si Ji Dou / 干煸四季豆): Sichuan dry-fried green beans fried until beautifully blistered on the outside with minced meat and crunchy sweet preserved radish is one of our favourite vegetable dishes to order when we eat at a Chinese restaurant.
Szechuan Dry-Fried Green Beans is a dish comprising green beans (or string beans / 四季豆 translated 4-season beans), sweet preserved radish (chye poh / chai por), minced lean pork, dried chilli and szechuan peppercorns, giving this dish its delicious blend of sweet, savoury and spicy flavours!
The fastest way to cook string beans is to deep fry them until they turn slightly blistered with some brown spots. It takes only a few minutes to soften the waxy skin of the string beans so they can absorb the flavours from the sauces and the other ingredients. You can also pan fry it if you prefer, but it would take at least 15 minutes to achieve the same result. That’s why at restaurants and eateries, the preferred method is usually deep frying. If done right, the string beans should be soft but still have a nice crunch when you bite into it.
Apart from the string beans, the most important ingredient to me is the Chai Por (or sweet preserved radish). Thailand has one of the best Chai Por that I have ever tried, after it was recommended to me by a neighbour. Now whenever my hubby goes to Thailand for business trip, I will always request that he buy some Whole Sweet Radish back for me from any Tops Supermarket. It is super crunchy and has a very natural sweet flavour. You can sometimes find Thai Chai Por in the wet markets, but you have to specify what you want to the dry grocer, or you will likely end up with the local version.
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Szechuan Dry Fried String Beans With Chai Por (干煸四季豆)Print
- 500 gm String Beans
- 100 gm Lean Meat
- 25 gm Dried Shrimp Hei Bee
- 15 gm Sweet Radish Chai Por
- 1 TBsp Oil
- 1/4 tsp Dark Soy Sauce
- 1 TBsp Light Soy Sauce
- 1 1/2 tsp Sugar
- 3 cloves Garlic
- 3 cm Ginger
- 3-5 Dried Red Chillli
- 2 TBsp Chinese Rice Wine Shao Xing Jiu
- 1 1/2 tsp Szechuan Peppercorn
- 50 ml Oil To deep fry string beans
- Salt To taste
Pluck both ends of the string bean and pull to remove the fibre from the sides. Wash and pat dry.
Wash the meat and pat dry, then mince finely.
Wash the dried shrimps and remove the remnants of the shell and legs if any. Soak in hot water until soft. Remove them from the water and drain dry. Keep the water for later use.
Rinse the sweet radish and cut into tiny cubes.
Remove the skin from the ginger, and mince it finely. Remove the skin of the garlic and chop finely.
Soak the dried chili in hot water until soft. Remove the seeds, rinse and pat dry. Then cut into small pieces with a pair of kitchen scissors.
Heat 50 ml of oil in a wok over high heat. Then add in the string beans in batches and deep fry till they start to shrivel up with brown spots on the skin. Blanch the string beans in hot water to remove excess oil, then drain and pat dry.
Remove the oil from the wok leaving behind just 2 tsp of oil. Add in the small dried shrimp and fry until the dried shrimps are aromatic.
Push the dried shrimps to the side, then add 1 tsp of oil. Add the garlic, ginger, dried chili and szechuan peppercorn and stir fry over medium heat until aromatic.
Add in the sweet radish ( Chai Por) and stir mixing well until softened.
Next, add in the minced meat, light soya sauce, Chinese rice wine, sugar and dark soya sauce and mix well. Continue to fry till the meat is cooked.
Finally, pour back the precooked string beans and mix well with all the other ingredients.
Transfer to a plate and serve with a bowl of steaming hot rice.
- For this dish, it is better to buy the young string beans as they are more tender and less fibrous.
- The fastest way to cook string beans is to deep fry them. You can also pan fry them with a little bit of oil, but it will take longer (about 15 minutes)
- The string beans need to be cooked until the outside turns slightly blistered and brown. This way, the flavour of the condiments and other ingredients will be able to penetrate the waxy outer skin of the string beans.
- I like to use Chai Por (Sweet Preserved Radish) from Thailand. This is available in some wet markets, but you need to specify that you want Thailand Chai Por. We usually stock up my supplies from TOP supermarket whenever my hubby visits Thailand on business trip.
The purpose of this section is to provide information about dietary information about this recipe based on our best knowledge. However, we are not certified healthcare professionals so please seek the advice of your nutritionist or doctor before proceeding to use these recipes.
- Egg-Free: No modifications needed.
- Fish-Free: No modifications needed.
- Gluten-Free: Use gluten free versions of the condiments listed in the recipe
- Nut-Free: No modifications needed.