Vegan 干煸豆角 Dry Fried Green Beans

This recipe is my take on Ganbian Doujiao, basically the best veggie dish ever. You're supposed to deep fry the green beans and then fry them again with the flavor mix - which should be pork based, but I flash boil the beans and then throw them in the toaster oven for a few minutes to get them cooked cooked soft and shriveled without all the oil, and I replace the pork with TVP to get the same texture but actually a little crunchier.


Prep: 5 min

Cooking: 10 min


  • 5 cloved garlic smashed and chopped
  • 3 long red chilis diced to 4mm and somewhat deseeded
  • 200g green beans, ends cut off
  • 1/3 cup TVP soaked in boiling water 5 min and then water pressed out
  • 1 heaping teaspoon dou ban jiang
  • 1/2 teaspoon huajiao
  • 3 tablespoons vegetable oil
  • A pinch of salt
  • A splash of Light Soy Sauce

Cooking method

Boil the greenbeans for 5 min, drain and put in toaster oven directly on the rack, toast for 5 min

Meanwhile heat 2 tablespoons vegetable oil till shimmering in a wok. Add the garlic, red chili, huajiao till the fragrence comes out. Stir in the douban jiang till incorporated in the oil. Add the TVP. Let cook till a little crunchy - when the toaster dings.

Now the breans should look almost deep fried, but not oily. Add a tablespoon of oil, give it a second to heat up, add the light soy sauce and then throw the beans in. Fry until mixed. Serve with white rice and a few other dishes.