Dry-fried green beans with soybeans
Dry-fried green beans with soybeans is a classic Sichuan dish featuring crisp, blistered green beans stir-fried with savory soybeans, often with minced pork, garlic, and chili for a bold, numbing-spicy flavor. It's a staple in Sichuan cuisine, known for its distinctive 'dry-frying' technique that concentrates the beans' flavor while keeping them tender-crisp.
🍽️ Nutrition at a glance
This dish is moderate in carbs from the beans and soybeans, with a good amount of plant-based protein and fiber. A typical serving (about 1 cup) provides around 200-250 calories, with key nutrients including vitamin C, vitamin K, and iron from the beans.
Nutrition breakdown
| Calories | 180 kcal |
| Protein | 6 g |
| Carbs | 14 g |
| Fat | 12 g |
| Fiber | 4 g |
| Sugar | 3 g |
| Sodium | 850 mg |
| Potassium | 320 mg |
| Vitamin C | 25 mg |
| Vitamin A | 450 IU |
| Iron | 2.5 mg |
| Calcium | 95 mg |
| Magnesium | 50 mg |
| Manganese | 0.6 mg |
| Vitamin K | 35 mcg |
Per 1 cup (200 g) · estimated, varies by recipe
💡 What's interesting
The 'dry-frying' method is a unique Sichuan cooking technique that uses minimal oil to achieve a slightly charred, intense flavor without deep-frying. Nutritionally, it's a clever way to make vegetables the star while adding protein-rich soybeans for a satisfying, balanced meal.
