Twice-Cooked Green Beans

Twice-Cooked Green Beans, often known as Sichuan Dry-Fried Green Beans (Gan Bian Si Ji Dou), is a classic Chinese dish where fresh green beans are first deep-fried or blanched until wrinkled, then stir-fried with minced pork, garlic, ginger, and savory seasonings like fermented black beans and soy sauce. The technique gives the beans a unique, slightly chewy texture with a concentrated, savory flavor.

🍽️ Nutrition at a glance

This dish is moderate in calories, primarily from the oil used in the initial frying and stir-frying, with a good balance of plant-based protein and fiber from the beans. A typical serving provides a notable amount of vitamins A, C, and K, as well as minerals like iron and manganese.

Nutrition breakdown

Calories	220 kcal
Protein	8 g
Carbs	15 g
Fat	15 g
Fiber	4 g
Sugar	5 g
Sodium	580 mg
Vitamin K	45 mcg
Vitamin C	18 mg
Vitamin A	750 IU
Manganese	0.4 mg
Iron	1.8 mg
Potassium	320 mg
Folate	55 mcg
Vitamin B6	0.15 mg

Per 1 cup (200 g) · estimated, varies by recipe

💡 What's interesting

The 'twice-cooked' method is a hallmark of Sichuan cuisine, designed to drive out moisture and intensify the bean's flavor while allowing it to better absorb the rich, savory sauce. Nutritionally, the high-heat cooking can slightly reduce some heat-sensitive vitamins but makes certain antioxidants more bioavailable.