SICHUAN-STYLE DRY-FRIED BEANS
4 servings
Dry-frying requires an extra step, but the results are worth it. For straightforward stir-frying see Basic Vegetable Stir-Fry and Stir-Fried Snow Peas. We prefer yard-long beans, or snake beans as they are sometimes called. You can often find them in Asian supermarkets. For a vegetarian version, simply omit the pork or replace it with crumbled tempeh.
Heat in a wok or large skillet over medium heat until shimmering:
- 2 tablespoons vegetable oil
Add and fry, stirring occasionally, until tender and starting to wrinkle and blister, about 8 minutes:
- 12 ounces yard-long beans or green beans, trimmed and cut into 2-inch pieces
Transfer the beans to a plate. Increase the heat to medium-high and add:
- 4 ounces ground pork
Cook, breaking up the meat, until no longer pink and beginning to brown, about 5 minutes. Stir in:
- 1-inch piece ginger, peeled and cut into matchsticks
- 2 garlic cloves, thinly sliced
- 3 green onions, white parts only, finely chopped
- 1 teaspoon Sichuan peppercorns, lightly crushed
- ½ teaspoon red pepper flakes or 3 dried chiles de árbol, stemmed and seeded
Cook, stirring, until the spices are fragrant and the meat is cooked through, about 3 minutes. Return the green beans to the pan and stir in along with:
- 1 tablespoon soy sauce
- Thinly sliced green onion tops
- (½ teaspoon toasted sesame oil)
- (Chopped roasted peanuts)