干煸四季豆，是川菜里最经典的素菜之一。四季豆外皮煸得微微起皱，吃起来干香入味，带着肉末和芽菜的鲜香，配上一碗米饭，简直绝了。哪怕是不爱吃蔬菜的人，遇到它也得乖乖添饭。
Dry-Fried Green Beans is one of the most classic vegetable dishes in Sichuan cuisine. The beans are pan-fried until their skins are wrinkled and blistered, absorbing all the savory flavors of the minced meat and preserved vegetables. It’s so good that even veggie-haters will ask for a second bowl of rice.
🌴食材 | Ingredients：
四季豆，400g（掐去两头，撕掉老筋，掰成段）。/ Green beans, 400g (trimmed, strings removed, snapped into segments).
猪肉末，100g（肥瘦相间的最好）。/ Minced pork, 100g (fatty and lean is best).
芽菜/冬菜，1勺（约15g，灵魂提香）。/ Preserved mustard greens, 1 tbsp (about 15g, the soul for aroma).
干红辣椒，3~5个（剪段）。/ Dried red chilies, 3-5 (cut into segments).
花椒，1小撮。/ Sichuan peppercorns, a small pinch.
🌴配料 | Aromatics：
蒜末，3~4瓣（切碎）。/ Minced garlic, 3-4 cloves.
姜末，一小块。/ Minced ginger, a small piece.
🌴调味 | Seasonings：
生抽，1勺（约10ml）。/ Light soy sauce, 1 tbsp (about 10ml).
盐，适量。/ Salt, to taste.
白糖，少许（提鲜）。/ A pinch of sugar (to enhance flavor).
食用油，适量（煸炒用）。/ Cooking oil, as needed (for frying).
🌴做法 | Instructions：
1，处理四季豆
四季豆洗净，掐去两头，撕掉两侧的老筋，掰成约5厘米长的段。一定要把水分完全擦干，不然下锅会炸油。⚠️ 老筋千万别偷懒不撕，不然吃起来会塞牙。我试过没撕筋，结果嚼得腮帮子疼。
Wash the green beans, trim the ends, remove the strings, and snap into 5cm segments. Make sure they are completely dry before frying to avoid oil splattering. ⚠️ Don’t skip removing the strings. I’ve tried it, and they were too tough to chew.
2，干煸四季豆
锅里倒稍微多一点的油，油温六成热时放入四季豆，中火煸炒。用锅铲不停翻动，直到四季豆外皮起皱、微微发焦，盛出备用。⚠️ 火候是关键，别用大火，不然外面焦了里面还是生的。我试过火太大，结果四季豆外皮黑了，里面还是生的，完全没法吃。
Heat a generous amount of oil in a pan. Add the green beans over medium heat. Stir-fry continuously until the skins are wrinkled and slightly charred. Remove and set aside. ⚠️ Heat control is key. Don’t use high heat, or they will burn outside and stay raw inside. I’ve tried it, and they were completely ruined.
3，炒肉末
锅里留底油，放入猪肉末，中火煸炒到肉末变色、微微出油。加入干红辣椒段和花椒，炒出香味。⚠️ 肉末要炒到微微发干才香。我试过没炒干，结果吃起来很油腻。
Add a little oil to the pan, add the minced pork, and stir-fry over medium heat until it changes color and releases some oil. Add the dried chilies and Sichuan peppercorns, and stir-fry until fragrant. ⚠️ Fry the meat until slightly dry for the best aroma. I’ve tried it undercooked, and it was too greasy.
4，合炒
放入蒜末、姜末和芽菜/冬菜，小火炒出香味。倒入煸好的四季豆，加1勺生抽、少许盐和一点点白糖，大火快速翻炒均匀。⚠️ 芽菜是这道菜的灵魂，千万别省。我试过不放芽菜，结果味道寡淡，总觉得少了点什么。
Add the minced garlic, ginger, and preserved mustard greens. Stir-fry over low heat until fragrant. Add the green beans, soy sauce, salt, and a pinch of sugar. Stir-fry over high heat to combine. ⚠️ The preserved mustard greens are the soul of this dish. I’ve tried skipping them, and the flavor was just too flat.
5，出锅
翻炒均匀后，关火出锅。趁热吃，四季豆外皮起皱，干香入味，配上肉末和芽菜的鲜香，绝了。⚠️ 一定要炒熟透，四季豆没熟透是有毒素的。我试过着急出锅，结果吃了肚子不舒服。
Stir well and serve. Serve hot. The beans should be wrinkled, savory, and full of flavor. ⚠️ Make sure the beans are fully cooked, as undercooked green beans can be toxic. I’ve tried rushing it, and it caused a stomachache.
宝宝们，干煸四季豆的精髓在于“外皮起皱，干香入味”。四季豆一定要擦干水分，中火慢煸。肉末要炒到微微发干才香。芽菜是灵魂，千万别省。最后一定要炒熟透，四季豆没熟透是有毒素的。
Tips: The key to this dish is “wrinkled skin, savory flavor.” Dry the beans thoroughly and pan-fry over medium heat. Fry the meat until slightly dry. Don’t skip the preserved mustard greens. Make sure the beans are fully cooked, as they can be toxic if undercooked.
这道【干煸四季豆 | Dry-Fried Green Beans】是川菜里最经典的素菜之一。如果你喜欢这种干香微辣的口感，还可以试试我之前写的【麻婆豆腐 | Mapo Tofu】。想看更多经典家常菜，可以逛逛我的【家常菜】分类。
If you enjoy this savory and spicy flavor, you should also try my Mapo Tofu. For more classic home-style dishes, check out my Home-style Recipes category.
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