Sichuan green beans
Author: 
Cuisine: Chinese
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • ¾ lb green beans, ends trimmed and cut into 2" pieces
  • ½ lb ground pork
  • 1 tbsp Shaoxing rice wine
  • 1 tbsp soy sauce
  • 5-6 dried red chillies, halved and seeded
  • 2 tsp Sichuan peppercorn
  • 7-8 cloves garlic, thinly sliced
  • 2" piece ginger, thinly sliced
  • 2 tbsp Sichuan preserved vegetable (ya cai; 芽菜)
  • 2 tbsp fermented black beans (dou chi; 豆豉)
  • 2½ tbsp peanut or canola oil
  • 1 tsp sesame oil
  • 3 scallions, diced
  • Steamed, short grain white rice to serve.
Instructions
  1. Pat dry the green beans with a paper towel. Heat 1 tbsp oil in a wok or large skillet on high. When the oil is smoking add the beans. Cook over high heat for 7-8 min until the beans pucker and soften, stirring frequently to prevent them from burning. (This technique of cooking is known as "dry frying".) Remove from wok/skillet and set aside.
  2. Heat 1 tbsp oil over high in the same wok/skillet and add the pork. Cook for about 1 min, using a wooden spoon to break up the pork. Stir in the rice wine and soy sauce and cook further until the pork is done. Remove and set aside.
  3. Heat the last of the oil over high. Add the chillies, Sichuan peppercorns, garlic, ginger, preserved vegetable and black beans and cook for 30 sec, stirring constantly. Stir in the green beans, pork, and sesame oil and mix. Adjust flavors by adding more soy sauce if necessary.
  4. Garnish with scallions and serve over rice.
Recipe by Oishii Rasoi at https://www.oishiirasoi.com/sichuan-green-beans/