25 minutes
Savor the vibrant flavors and textures of these Dry Fried Green Beans, a classic dish with a spicy twist. Perfectly blistered green beans, savory ground pork, and a hint of chili crisp come together for an easy yet impressive side dish.
Green Beans, trimmed
cups
tablespoons
Garlic, peeled and chopped
cloves
Ginger, peeled and chopped
pieces
Ground Pork
0 oz
teaspoons
Shaoxing Wine
tablespoons
Chili Crisp
tablespoons
1. Prep
Begin by prepping your green beans. Ensure they are trimmed and free of any strings or tough ends, then slice the garlic and ginger.
2. Saute
Heat your large pan or wok over high heat. Once the pan is heated, add the avocado oil. Wait until the oil is very hot but not fully smoking, then introduce the green beans with a sprinkle of salt. Stir frequently and cook until the beans are blistered and vibrant green, showing signs of browning, about 3-5 minutes. Remove the beans and set aside.
3. Add Aromatics
If necessary, drain off excess fat, leaving enough to cook the pork. Add the ground pork to the pan, breaking it into small pieces. As the pork begins to brown, add the chopped garlic and ginger. Saute for a minute or two until aromatic but not browned.
4. Finishing Ingredients
With the pork and garlic fragrant, deglaze the pan by pouring in the Shaoxing wine. Allow it to reduce completely, scraping up any browned bits from the pan, which will add depth to the dish. Then, reintroduce the green beans along with the soy sauce and chili crisp. Toss everything together to coat the beans and pork evenly in the sauce.
Opt for fresh, firm green beans. They should snap crisply when bent. Avoid beans that are limp or have brown spots.
Use a wok or a heavy-bottomed skillet that can handle high heat. You want the beans to sear and blister quickly. This high-heat cooking method brings out a smoky flavor in the beans.
After washing your green beans, ensure they are completely dry before frying. Any moisture can cause the oil to splatter and prevent the beans from getting that desired blistered exterior.
Infuse the oil with aromatics like garlic, ginger, and Sichuan peppercorns before adding the beans. This will impart a fragrant base to the dish. However, don't burn them; they should be golden and fragrant.
Cook the beans in batches if necessary. Overcrowding the pan will cause the beans to steam rather than fry, and you'll miss out on the textural contrast that's central to this dish.
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