34 minutes
A flavorful Sichuan-style dish featuring crispy green beans stir-fried with aromatic spices and savory pork.
cups
Fresh Green Beans, ends trimmed
0 lb
Fresh Ginger, minced
teaspoons
Dried Red Chilies, seeded and sliced into small pieces (optional)
each
Garlic, minced
tablespoons
Sichuan Preserved Vegetables (Suì Mǐ Yá Cài)
tablespoons
Ground Pork, optional
0 oz
Shaoxing Wine
tablespoons
teaspoons
teaspoons
Sichuan Peppercorn Powder
teaspoons
teaspoons
1. Heat Oil
Start by heating ¼ cup of neutral oil in a wok over medium-high heat. You want the oil to be hot enough that it sizzles when you add a string bean.
2. Shallow-Fry Green Beans
Shallow-fry the green beans in batches for about 5-7 minutes each. The beans should be wrinkled and lightly scorched. Once done, remove the beans from the wok but leave the oil in place.
3. Add Aromatics
In the same hot oil, add 1 teaspoon of minced fresh ginger, 3 dried red chilies if you're using them, and 1 tablespoon of minced garlic. Stir everything around for about 30 seconds until fragrant.
4. Add Preserved Vegetables
Add 3 tablespoons of Sichuan preserved vegetables to the wok and cook for another minute.
5. Cook Meat
If you're using ground pork or chicken, add 4 ounces of it to the wok. Stir-fry until the meat is opaque and cooked through.
6. Combine Ingredients
Return the fried green beans to the wok and pour in 2 tablespoons of Shaoxing wine, 2 teaspoons of light soy sauce, ½ teaspoon of salt, ½ teaspoon of Sichuan peppercorn powder, and ¼ teaspoon of sugar. Toss everything together and stir-fry until the liquid cooks off.
7. Serve
Serve hot and enjoy the delightful combination of crispy green beans, aromatic spices, and savory pork.
Start with high-quality, fresh ingredients. The green beans should be fresh, firm, and vibrant in color. For the pork, choose ground pork with a good balance of fat—too lean, and you'll miss out on flavor and juiciness.
Use a wok or a large, heavy skillet and make sure it is screaming hot before adding the oil. This is essential for achieving the "wok hei" or the characteristic smokiness of high-heat stir-frying.
Sichuan cuisine is known for its complex flavor profile. Balance the spicy, salty, and savory notes with a hint of sugar and acidity, such as black vinegar, to round out the flavors.
After blanching, ensure the green beans are thoroughly dried. Moisture is the enemy of crispiness when stir-frying, so pat the beans dry with paper towels or use a salad spinner.
Toast Sichuan peppercorns before grinding to release their fragrant oils. If they are too intense for your palate, you can reduce the amount but don't skip them—they provide the iconic numbing sensation that is key to Sichuan cuisine.
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