Gan Bian Si Ji Dou (Sichuan Dry-Fried Green Beans)

Ingredients

• green beans, trimmed450 g
• ground pork100 g
• Sichuan ya cai (preserved mustard greens)2 tbsp
• garlic, minced4 cloves
• ginger, minced1 tbsp
• dried red chilies, snipped6
• Sichuan peppercorns1 tsp
• Shaoxing wine1 tbsp
• light soy sauce1 tbsp
• sugar1 tsp
• neutral oil4 tbsp
• sesame oil1 tsp

Steps

1. 1

   Wash and dry the green beans.

   Wash and thoroughly dry the green beans — any moisture will splatter and steam them.

2. 2

   Heat oil and dry-fry the beans.

   Heat 3 tbsp neutral oil in a wok over medium-high until shimmering, add the beans, and dry-fry without crowding until blistered, wrinkled, and tender, about 7 minutes.

3. 3

   Drain the beans and reserve oil.

   Lift the beans out and drain on paper towel; pour off all but 1 tbsp oil.

4. 4

   Fry Sichuan peppercorns and chilies.

   Add the remaining 1 tbsp oil, then the Sichuan peppercorns and dried chilies; stir 20 seconds until fragrant.

5. 5

   Cook the pork until crisp.

   Add the pork, breaking it up, and stir-fry until crisp and rendered, about 3 minutes.

6. 6

   Add aromatics and ya cai.

   Add garlic, ginger, and ya cai; stir until perfumed.

7. 7

   Glaze beans with seasonings.

   Return the beans, splash in Shaoxing wine, soy, and sugar; toss hard for 1 minute to glaze.

8. 8

   Off heat, drizzle in sesame oil and serve.