Stir-fried green beans

Stir-fried green beans, often simply called 'dry-fried green beans' (干煸四季豆) in Chinese cuisine, is a popular dish where the beans are typically cooked until slightly blistered and tender-crisp, then tossed with aromatics like garlic, ginger, and sometimes minced pork or preserved vegetables. It's a staple in Sichuan and home-style Chinese cooking, prized for its savory, umami-rich flavor and satisfying texture.

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🍽️ Nutrition at a glance

This dish is relatively low in carbohydrates and protein, with most of its calories coming from the oil used for stir-frying. It's a good source of dietary fiber, vitamin C, and vitamin K, and a typical serving (about 1 cup) ranges from 150 to 250 calories, depending on the amount of oil and any added meat.

Nutrition breakdown

Calories	150 kcal
Protein	3 g
Carbs	12 g
Fat	11 g
Fiber	4 g
Sugar	4 g
Sodium	300 mg
Vitamin C	15 mg
Vitamin K	35 mcg
Vitamin A	700 IU
Folate	40 mcg
Manganese	0.3 mg
Potassium	200 mg
Iron	1.5 mg
Magnesium	25 mg

Per 1 cup (125 g) · estimated, varies by recipe

💡 What's interesting

The technique of 'dry-frying' (干煸) is unique, as it cooks the beans in a small amount of oil over medium heat to drive out moisture, concentrating their flavor and creating a signature wrinkled texture before adding seasonings. Nutritionally, cooking green beans this way can enhance the bioavailability of certain fat-soluble vitamins like vitamin K.