Prep 15 mins
Cook 15 mins
This recipe is from Songpan, Sichuan Province, China.
- 1 lb fresh green beans, ends trimmed and cut into 3-inch lengths
- oil, for deep-frying
- 1⁄2 tablespoon szechuan peppercorns
- 3 garlic cloves, minced
- 1 teaspoon fresh ginger, minced
- 6 -10 dried red chilies, seeded and chopped
- 3 green onions, white parts only, chopped
- 4 ounces ground pork
- 2 tablespoons light soy sauce
- 1 teaspoon chicken bouillon powder
- salt, to taste
- 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 and stir-fry for 1 more minute. Season with salt to taste and serve.?.