Sichuan Green Beans

By Jaymers

Ingredients

• 1 lb fresh green beans, ends trimmed and cut into 3-inch lengths
• Oil, for deep-frying
• 1/2 tablespoon Sichuan peppercorns
• 3 cloves garlic, minced
• 1 teaspoon minced fresh ginger
• 6 to 10 dried red chiles, seeded and chopped
• 3 green onions, white parts only, chopped
• 4 ounces ground pork*
• 2 tablespoons light soy sauce
• 1 teaspoon chicken powder (optimal)
• Salt
• Can also use thinly sliced pork pieces if desired

Preparation

Step 1

1. Make sure the green beans are dry, with no water clinging to them.

2. Heat 1 inch of oil in a wok over high heat until little bubbles appear around a bean dropped in the oil. Add the green beans and fry for 8 to 10 minutes, stirring occasionally. The bean skins should look crinkly with brown spots.

3. Using a perforated strainer, transfer the beans to paper towels to drain.

4. Drain all but 1 tablespoon of oil from the wok and reheat over medium-high heat.

5. Add the Sichuan peppercorns and stir-fry for 10 seconds. Drop in the garlic, ginger, chiles, and green onions and stir-fry for 20 seconds (be careful not to burn the spices).

6. Add the pork and stir-fry for 1 minute, or until all the meat is browned.

7. Toss in the green beans, soy sauce, and chicken powder, if using, and stir-fry for 1 more minute.

8. Season with salt to taste and serve.