Szechuan Dry Fried Green Beans

Step 1/5

• 1 tbsp Shaoxing wine
• ½ tbsp soy sauce
• ½ tsp sugar
• ⅛ tbsp oyster sauce

• bowl

Combine the sauce ingredients in a small bowl and mix well. Set aside. Dry the green beans thoroughly before cooking to prevent oil splatter.

Step 2/5

• 1½ tbsp vegetable oil
• 250 g green beans

• frying pan

Heat vegetable oil in a large nonstick skillet over medium high heat until hot. Add the green beans and stir to coat well with oil. Spread the beans to prevent them from overlapping, as much as possible. Flip every 15 seconds or so. Cook and stir until the surface is mostly brown and withered, 10 to 15 minutes. Turn to medium heat if the pan starts to smoke too much. Remove the pan from the stove. Transfer the green beans to a plate and set aside

Step 3/5

• ½ tsp Sichuan peppercorns

• frying pan

Add the remaining oil and the Sichuan peppercorns to the pan. Cook over medium heat until the peppercorns turn dark. Scoop out and save for later.

Step 4/5

• 125 g ground pork
• 1½ tbsp preserved mustard greens (Sichuanese ya cai)
• ⅛ tbsp salt
• 1½ dried chilis
• ½ tbsp garlic
• ½ tsp ginger
• 16⅔ g canned black beans
• ⅛ bulb onion

• wok

Add the ground pork, Sichuan pickled mustard greens, and some salt to season. Cook and chop the pork to separate it into small pieces. When the surface of the pork turns golden, add the dried chili pepper, garlic, and ginger & diced onion. Stir a few seconds to release the fragrance. Add back the green beans and pour the sauce over them. Cook and stir until the sauce is mostly absorbed, about 1 to 2 minutes.

Step 5/5

• wok

Remove the pan from the stove and taste a green bean. If it's not salty enough, add a pinch more salt, return the pan to the stove, and stir to mix well. Transfer everything to a plate.