Dry-Fried Pork and Green Bean Wrap

Gan bian — beans blistered dry on a hard flame, pork driven past juicy into grainy, ya cai stirred in last.

27 min1 servingsChinese
Dry-Fried Pork and Green Bean Wrap — Chinese recipe, finished and plated

Discover smart recipes

Sign up on Homecooked to cook this recipe as the chef intended, with parallel steps and built-in timers guiding you along the way. Stock your pantry to discover more recipes you can cook with the ingredients you have at home.

Join Homecooked

Ingredients

  • 1 Low-carb tortillas
  • 120 g Green beans
  • 100 g Ground pork
  • 1 tbsp Neutral oil
  • 1 tsp Soy sauce
  • 12 g Sui mi ya cai (optional)
  • 1 clove Garlic (optional)
  • ¼ tsp Sichuan peppercorn (optional)
  • ¼ tsp Red pepper flakes (optional)

Method

  1. Top and tail the green beans, snap them into finger lengths and dry every piece on a cloth; a damp bean steams itself and will never take the blistered skin this dish is named for. Then chop the garlic, squeeze the ya cai out between your palms and tease it apart, and crack the Sichuan peppercorns and chilli flakes together in a mortar. The board has to be finished before the wok goes on, because this method leaves no gap to come back to it.
  2. Bring the neutral oil up in a wok until a bean dropped in fizzes on contact, tip the rest in and work them against the metal for eight minutes, until the skins have shrivelled and gone leopard-spotted. Lift them onto a plate the moment they do.
  3. Put the minced pork into the oil the beans left behind, press it flat against the metal and leave it six minutes, breaking the sheet up only once the hissing has gone quiet and the meat is grainy enough to fall apart under the spatula.
  4. While the pork dries out, hold the low-carb tortilla over the spare burner, a minute to each face, until it slumps when you pick it up by one edge.
  5. Scatter in the garlic, the ya cai and the cracked pepper and chilli, give them half a minute, then bring the beans back with the soy and toss hard until nothing loose or wet is left in the wok.
  6. Tip the wok straight out onto the warm tortilla in a line across its near half, tuck the short sides in over each end of that line, then roll the whole thing up tight.
  7. Eat it whole and in the hand. The numbing arrives about three bites in and builds from there.

About Dry-Fried Pork and Green Bean Wrap

Dry-Fried Pork and Green Bean Wrap is a Chinese lunch or dinner that comes together in about 27 minutes and serves 1.

Dry-Fried Pork and Green Bean Wrap: frequently asked questions

Is Dry-Fried Pork and Green Bean Wrap gluten-free?

As written, no — it contains Soy sauce. You'd need a certified gluten-free swap for that ingredient to make it gluten-free.

Do I need every ingredient to make Dry-Fried Pork and Green Bean Wrap?

The core ingredients are essential, but you can leave out sui mi ya cai, garlic, sichuan peppercorn — they're optional and mainly there for extra flavor or finish.

How many servings does Dry-Fried Pork and Green Bean Wrap make?

This recipe makes 1 serving. In the app you can scale it up or down and the ingredient amounts adjust automatically.