Sichuan Blistered Green Beans with Pork and Preserved Greens

What you need

• 400 g (14 oz) green beans, ends trimmed, any tough strings pulled off
• 120 ml (1/2 cup) neutral oil, for shallow frying
• 100 g (3 1/2 oz) ground pork, fatty
• 10 dried red chiles, snipped into 2 cm (3/4 in) pieces, seeds shaken out
• 1 tsp Sichuan peppercorns
• 3 cloves garlic, finely chopped
• 1 tbsp fresh ginger, finely chopped
• 1 tbsp ya cai, Sichuan preserved mustard greens; 1 tbsp chopped dried shrimp can stand in
• 1 tbsp light soy sauce
• 1/2 tsp sugar
• 2 stalks scallions, thinly sliced
• salt, to taste

Method

Restated from the original video

1. 1

   Wash the beans and dry them completely with a towel. Any water left on them will spit in the hot oil.

2. 2

   Heat the oil in a wok over high heat until it shimmers and a bean sizzles at once, about 180 °C (350 °F).

3. 3

   Add half the beans and fry, stirring often, until the skins blister and wrinkle and show brown spots, 3-4 min. Lift out with a slotted spoon and repeat with the rest.

4. 4

   Pour off all but 1 tbsp of oil from the wok and set it over medium-high heat.

5. 5

   Add the pork and stir-fry, breaking it up, until the fat renders and the meat is browned and cooked through, 3-4 min.

6. 6

   Add the peppercorns and dried chiles and stir for 20-30 seconds, until fragrant and just darkening. Do not let them burn.

7. 7

   Stir in the garlic, ginger and ya cai and cook for 30 seconds.

8. 8

   Return the beans to the wok and add the soy sauce, sugar and a pinch of salt. Toss over high heat for 1 min, until the beans are coated and look dry.

9. 9

   Toss in the scallions, taste for salt and serve immediately.

Imported from asaspice.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.