Dry-Fried Green Beans and Potatoes
干煸豆角土豆 · sichuan cuisine · Sichuan
Adapted from a community recipe on Xiachufang (original author credited in the source record). A home-style take on the gan bian ("dry-fried") technique, in which the vegetables are slowly pan-fried in oil until cooked through and lightly blistered before being combined with an aromatic stir-fry sauce.
Nutrition & allergens
No supported allergens detected from surveyed ingredients.
Some ingredients are not yet allergen-surveyed; this label is not exhaustive.
Per serving (4 servings)
- Energy (kcal)
- Unknown
- Protein (g)
- Unknown
- Fat (g)
- Unknown
- Carbs (g)
- Unknown
- Sodium (mg)
- Unknown
Estimated from verified ingredient data for the original formula — not lab values, and one dish is not a full meal.
potato土豆
as needed
as needed
as needed
as needed
black pepper黑胡椒粉
to taste
salt盐
to taste
Techniques you'll use
- Pan-frying (jian) ↗
Sear food in a shallow layer of oil, one side at a time.
- Aromatic blooming (bao xiang) ↗
Bloom ginger, garlic, and chili in hot oil to build the aroma base.
- Stir-frying ↗
Cook small pieces in stages, then bring them together while their textures are distinct.
- Starch thickening (gou qian) ↗
Thicken sauce so it clings to every piece.
Steps
- 1
Step 1
Cut the green beans into short sections and cut the potatoes into strips. Soak the potato strips in water and set aside.
✅ Done when: The beans are cut into even segments and the potato strips are fully submerged in the soaking water.
Add oil to the pan and start pan-frying the green beans over low or medium heat; this took about 10 minutes. Make sure they cook all the way through, and do not let them burn.
✅ Done when: The beans are blistered and cooked all the way through, with no burnt spots.
Add more oil to the pan and pan-fry the potato strips.
✅ Done when: The potato strips are lightly browned and tender all the way through.
- 4
Step 4
Off heatMake the sauce: stir together 3 spoonfuls of light soy sauce, 1 spoonful of dark soy sauce, 1 spoonful of oyster sauce, a pinch of salt, black pepper to taste, half a spoonful of starch, and some water until well combined.
✅ Done when: The sauce is smooth and evenly blended, with no clumps of starch.
- 5
Step 5
Mince the garlic and prepare the bird's eye chilies; set both aside.
✅ Done when: The garlic is minced and the chilies are prepped and ready next to the stove.
Heat oil in the pan, then add the minced garlic and bird's eye chilies and stir-fry until fragrant.
✅ Done when: The garlic and chilies are sizzling and smell strongly fragrant.
Add the pan-fried green beans and potatoes and toss briefly, then pour in the pre-mixed sauce. Stir-fry until everything is evenly coated, then remove from the pan and serve.
✅ Done when: All the pieces are evenly coated in glossy sauce and ready to plate.