Sichuan Dry-Fried Green Beans with Minced Pork (干煸四季豆)

Ingredients

Contains soy, sesame. Cooking for an allergy? Check the label on every packet you use — brands differ, and we can only tell you what the recipe calls for.

Method

1. 1

   Trim the stem ends from the green beans.

   5 min
2. 2

   Mince the garlic and ginger and thinly slice the scallions, keeping whites and greens separate.

   5 min
3. 3

   Heat a large wok or heavy skillet over medium-high heat until very hot.

4. 4

   Add the neutral oil and swirl to coat the pan.

5. 5

   Add the green beans and cook, moving them occasionally so they blister evenly, until deeply wrinkled and mostly tender.

   Let the beans sit a few seconds between stirs so they char—this gives the characteristic dry-fried texture.

   8 min
6. 6

   Season the beans with a pinch of salt, transfer them to a plate, and leave the oil in the wok.

7. 7

   Add the tablespoon of vegetable oil to the hot wok and add the ground pork.

8. 8

   Stir-fry the pork, breaking it into small pieces, until it is mostly cooked through and just starting to brown.

   4 min
9. 9

   Add the minced garlic, minced ginger and the sliced scallion whites to the pork and stir for about 30 seconds.

   1 min
10. 10

    Spoon in the doubanjiang and stir it into the pork until fragrant (about 30 seconds).

11. 11

    Add the Shaoxing wine, light soy sauce and sugar to the wok.

12. 12

    Pour in the water (or stock) and bring the mixture to a simmer.

    2 min
13. 13

    Stir the cornstarch with 1 tablespoon of cold water to make a slurry, then add it to the simmering sauce and stir until the sauce thickens slightly.

    1 min
14. 14

    Return the blistered green beans to the wok and toss them with the pork and sauce until everything is evenly coated and heated through.

    2 min
15. 15

    Stir in the sesame oil and, if using, the crushed toasted Sichuan peppercorns.

16. 16

    Scatter the scallion greens and toasted sesame seeds over the dish and transfer to a serving plate.