Ingredients:

  • 1 lb (450g) Fresh Green Beans (ends trimmed)
  • 4 Tbsp Neutral High-Heat Oil (Canola, Peanut, or Grapeseed)
  • 4 oz (115g) Ground Pork (or finely diced Shiitake Mushrooms)
  • 1 Tbsp Shaoxing Rice Wine
  • 1 tsp Light Soy Sauce
  • 2 cloves Garlic, finely minced
  • 1 inch Ginger, finely minced
  • 1 Tbsp Fermented Salted Black Beans (Douchi), rinsed and chopped
  • 4-6 Dried Red Chilies (cut into 1-inch pieces)
  • 1 tsp Sichuan Peppercorns
  • 1 tsp Dark Soy Sauce (for colour)
  • 1 tsp Granulated Sugar
  • Pinch of Salt (to taste)

Instructions:

  1. Blanch the trimmed green beans in boiling, salted water for 1 minute until bright green. Immediately plunge them into an ice bath to stop cooking. Drain thoroughly and pat them bone dry with paper towels.
  2. Heat the high-heat oil in a large wok or skillet over medium-high heat until shimmering. Add the dry beans in a single layer (work in batches if necessary). Stir-fry/toss vigorously for 5–7 minutes until the skins begin to wrinkle, blister, and turn slightly charred in spots. Remove beans with a slotted spoon and set aside.
  3. Drain off most of the oil, leaving about 1 Tbsp in the wok. Add the ground pork (or mushrooms) and break it up. Cook until browned and slightly crispy, about 3 minutes. Deglaze the pan with the Shaoxing wine, scraping up any browned bits.
  4. Push the meat to one side. Add the minced garlic, ginger, chopped fermented black beans, dried chilies, and Sichuan peppercorns to the empty space. Stir-fry rapidly for 30 seconds until highly fragrant.
  5. Return the dry-fried green beans to the wok. Toss everything together quickly. Add the light soy sauce, dark soy sauce, and sugar. Toss continuously for 1 minute until the beans are evenly coated and heated through.
  6. Taste for seasoning; add a pinch of salt only if needed. Serve immediately while sizzling hot, ideally with steamed rice.