Dry-fried green beans (Gān biān sìjì dòu) from The Woks of Life: Recipes to Know and Love from a Chinese American Family (page 243) by Bill Leung and Kaitlin Leung and Judy Leung and Sarah Leung

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Mapo tofu with fermented black beans (Má pó dòufu)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • dmdmdmmm on January 27, 2026

    I LOVED these! First time cooking with ya cai and did not disappoint.

  • katiesue28 on April 01, 2024

    So delicious! I made this veggie so no pork and, unfortunately, my jar of sichuan vegetables ended up being expired so I left that out as well. Still sooo flavorful and easy! The best dry-fried green beans recipe I've made!

  • MollyB on April 22, 2023

    These were great! I used more ground pork (8 oz) than specified because that was what I had in the freezer, and with the little bit of added protein, the dish worked as a light dinner with rice. I’d hoped to have leftovers but it was so good we couldn’t stop eating it!

  • Lepa on November 26, 2022

    This was outstanding. It took a bit longer than the recipe stated but that's probably because we cannot get our wok hot enough on our non-industrial stove. The final result tasted just as good as if we got it at a restaurant.

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