Dry-Fried Green Beans (干煸四季豆)

干煸四季豆

Dry-Fried Green Beans (干煸四季豆) — SichuanSichuan home cooking.

Ingredients

• green beans (haricot verts or Chinese long beans)
• ground pork (optional, for meat version)
• preserved mustard greens (suimiyacai / 碎米芽菜)
• garlic, minced
• dried red chilies, cut into 1 cm pieces
• Sichuan peppercorns
• light soy sauce
• sugar
• neutral oil

Instructions

1. Trim the beans and pat them completely dry — water in the oil causes dangerous splatter and prevents blistering. (Beans are dry, bright green, with stems trimmed flush)
2. Heat oil in a wok over medium-high. Add the beans in one layer and pan-fry, turning occasionally, until the skins blister and wrinkle, about 5-6 minutes. Remove and drain. (Bean skins are blistered, wrinkled, and golden-green in spots)
3. If using pork, add it to the wok now and stir-fry until it turns opaque and starts to brown, about 2 minutes. (Pork turns from pink to pale brown, releasing fat)
4. Lower heat to medium. Add garlic, dried chilies, and Sichuan peppercorns. Stir 20 seconds until fragrant — don't let the chilies burn black. (Chilies turn glossy and darker red; oil takes on a reddish tint)
5. Add the preserved greens and stir-fry 30 seconds to toast them. (Preserved greens darken slightly and smell toasty)
6. Return the beans to the wok. Add soy sauce and sugar, toss everything over high heat for 30 seconds until the beans are coated and glistening. Serve immediately. (Beans are glossy, coated in a thin savory glaze, with chili flecks)