Yunnan-Style Crispy Red Beans With Mint (酥红豆和薄è'·)

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“I picked up this recipe while living in the southern Chinese province of Yunnan. (I actually adapted it from a local Chinese blog* while living there.) It's a traditional dish of the region, and very popular in local restaurants in the city of Kunming. It's fairly easy to make, and a great addition to any meal! If you have access to freshly cooked red beans (as I did in the markets in China), that's great! Otherwise, use canned red beans, or red kidney beans if you can't find anything else.”

Ingredients Nutrition


  1. Roughly chop the mint, discarding the rough end of the stems, but including the stems attached to the leaves.
  2. Wash the canned red beans in a strainer to get rid of any fluid from the can.
  3. Place the flour in a bowl and gently add the beans a few spoonfuls at a time.
  4. Work the beans around in the flour with chopsticks until they are all white and well-coated with flour. (If they seem gooey, you didn't rinse the beans well enough--start again with fresh beans.).
  5. Carefully transfer the beans to a plate with chopsticks or a slotted spoon, trying not to take over too much excess flour.
  6. Heat 4-5 tablespoons oil in a wok, then add in the beans.
  7. Fry for 3-4 minutes, stirring occasionally, but not too vigorously.
  8. Remove the beans to a separate plate, leaving the excess oil in the wok.
  9. Add another tablespoon or so oil, and once hot, add in the mint.
  10. Fry for about 30 seconds, then add the beans back in, followed by the salt.
  11. Stir through until well-mixed, then transfer to a plate and serve.

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