Ingredients:

  • 1 lb (450g) fresh green beans, trimmed
  • 1 tablespoon vegetable oil
  • 1 teaspoon sesame oil
  • 1/4 teaspoon salt
  • 1 tablespoon vegetable oil
  • 2 cloves garlic, minced
  • 1 inch (2.5 cm) ginger, minced
  • 1/4 cup (60ml) ground pork or vegan ground
  • 1/2 teaspoon Sichuan peppercorns
  • 1 dried red chili pepper, broken into pieces (optional)
  • 1 tablespoon soy sauce
  • 1 tablespoon dark soy sauce
  • 1 teaspoon Shaoxing wine (or dry sherry)
  • 1 teaspoon sugar
  • 1/4 teaspoon ground white pepper
  • 1 teaspoon sesame oil

Instructions:

  1. Wash and thoroughly dry the green beans. Trim the ends.
  2. Heat vegetable oil and sesame oil in a large wok or skillet over medium-high heat. Add the green beans and salt. Dry-fry, stirring frequently, until the beans are blistered and slightly wrinkled, about 5-7 minutes. Remove from wok and set aside.
  3. Add the remaining vegetable oil to the wok. Sauté garlic, ginger, and ground pork/ vegan ground until fragrant and the pork is cooked through.
  4. Add Sichuan peppercorns and dried chili pepper (if using) and cook for 30 seconds until fragrant.
  5. Return the green beans to the wok. Add soy sauce, dark soy sauce, Shaoxing wine, sugar, and white pepper. Toss to coat evenly.
  6. Cook for another 2-3 minutes, until the sauce has thickened slightly. Stir in sesame oil. Serve immediately.