Ingredients
- 1 lb fresh green beans, ends trimmed and cut into 3-inch lengths
- oil, for deep frying
- 1/2 tbsp Sichuan peppercorns
- 3 clove garlic, minced
- 1 tsp minced fresh ginger
- 10 red chili, seeded and chopped
- 3 green onion, white parts only, chopped
- 4 oz ground pork
- 2 tbsp light soy sauce
- 1 tsp chicken powder (optional)
- salt
Directions
Make sure the green beans are dry, with no water clinging to them. 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. Using a perforated strainer, transfer the beans to paper towels to drain.
Drain all but 1 tablespoon of oil from the wok and reheat over medium-high heat. 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). Add the pork and stir-fry for 1 minute, or until all the meat is browned. Toss in the green beans, soy sauce, and chicken powder, if using, and stir-fry for 1 more minute. Season with salt to taste and serve.
Recipe courtesy of Feeding the Dragon: A Culinary Travelogue Through China with Recipes by Mary Kate Tate and Nate Tate/Andrews McMeel Publishing, 2011.
