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Sichuan Chinese · Dinner

Dry-fried green bean pork

Wrinkled green beans tossed with crisp minced pork, Sichuan preserved mustard greens, dried chiles, peppercorn, garlic, ginger, and a spare soy-wine glaze.

About 40 minTotal
About 40 minActive
$$Cost
ModerateDifficulty
Makes 4 servings
Sichuan dry-fried green beans with blistered wrinkled pods, crisp pork, ya cai, dried chiles, garlic, ginger, and no loose sauce.

Equipment

  • A large carbon-steel wok is ideal; a wide skillet works only in small uncrowded batches.

Ingredients

1× recipe · Makes 4 servings

  • 1 1/2 pounds slender green beans, trimmed and completely dried
  • 1 teaspoon kosher salt, divided
  • 1/3 cup neutral oil, divided
  • 6 ounces ground pork
  • 1 teaspoon light soy sauce
  • 1 teaspoon Shaoxing wine
  • 1 teaspoon Sichuan peppercorns
  • 6 dried Chinese chiles, cut into pieces
  • 4 garlic cloves, chopped
  • 1 tablespoon minced ginger
  • 1/3 cup sui mi ya cai, rinsed if very salty and squeezed dry
  • 1 teaspoon sugar
  • 1 teaspoon toasted sesame oil
  • 4 cups steamed rice

Instructions

  1. Toss thoroughly dried beans with 1/2 teaspoon salt. Heat a over medium-high, add 1/4 cup oil, and fry beans in two batches, turning often, until blistered, wrinkled, and tender, 6 to 8 minutes per batch. Drain.

  2. Mix pork with soy and Shaoxing. Pour off oil, leaving 1 tablespoon, and brown pork until crisp and 160°F, breaking it into tiny pieces.

  3. Push pork aside. Bloom peppercorns and dried chiles for 15 seconds without blackening, then add garlic and ginger for 20 seconds.

  4. Add ya cai and sugar and stir-fry 1 minute until fragrant and dry. Return beans and toss over high heat until the seasonings cling and no liquid remains, 1 to 2 minutes.

  5. Finish with sesame oil, taste before adding remaining salt, and serve immediately with rice.

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