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Szechuan Dry Fried Green Beans

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“An authentic Szechuan dish, served in the best Chinese restaurants. You can serve it as an entree in a multi-course Chinese dinner or as an unusual vegetable dish in a western style meal.”

Ingredients Nutrition

  • 1 lb green beans, cut 2 inches
  • deep frying oil, heated to 325 to 350 degrees f (sala or peanut oil)
  • 1 slice fresh ginger, minced (about 1/2 - 1 teaspoon)
  • 14 lb ground pork
  • 14 cup cha choy, chopped
  • Sauce
  • 1 teaspoon salt
  • 1 tablespoon dark soy sauce
  • 1 tablespoon sugar
  • 2 tablespoons chicken stock
  • 2 scallions, minced
  • 2 tablespoons cider vinegar (or Chinese red vinegar)
  • 1 teaspoon sesame oil


  1. *Regularor Chinese long beans.
  2. **Chachoy is a moderately spicy pickled Chinese root vegetable packed in salt and chilies.
  3. It comes in cans.
  4. It should be rinsed in cold running water to remove the seasonings.
  5. Unused cha choy keeps for a long time refrigerated in a zipper bag.
  6. Deep fry the beans until they're well wrinkled, about 3- 4 minutes.
  7. Pour into a sieve to drain.
  8. Heat 1- 2 T oil in a wok.
  9. Stir in the ginger and add the pork.
  10. Stir fry until the pork is just cooked.
  11. Stir in the cha choy, then the beans to blend.
  12. Pour in the sauce and continue to stir until it dries up.
  13. Finally, stir in the scallions, vinegar and sesame oil.

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