Sichuan Dry Fried Green Beans

Ingredients

400 g fresh green beans, ends removed and cut into 8 cm long sections
2 cups of oil for frying
2 tsp light soy sauce pinch of salt
1 Tbs Sichuan Ya Cai (skip it if this is unavailable)
2 garlic cloves, minced
1/2 Tbs minced ginger
6 -7 Sichuan peppercorns
3 -5 dried chili peppers, cut into sections
Minced pork and marinate
1/3 cup minced pork (possibly with some fat)
1 tsp cornstarch
1/2 Tbs light soy sauce
Pinch of salt
1/2 Tbs minced ginger

Method

Marinate minced pork with all the seasonings in a small bowl for around 15 minutes just before cooking. Prepare the green beans and drain with paper.

Heat up oil in wok (or you can use a small deep pot) until you can see light smoke on the surface over high fire. Add drained green beans to fry for 3 to 5 minutes over low to medium fire. Stir the beans occasionally during the process. They will be well deep-fried when there are obviously withered. Transfer out and filter the extra oil out.

Leave around 1 tablespoon of cooking oil in wok and pour out the extra. Be carefully during the process as the oil is extremely hot. Add minced pork and fry until for 1 minute until aroma and then put ginger, garlic, Szechuan pepper, ginger, Ya Cai (if you happen to have some in kitchen) and dried pepper. Fry for another 1 to 2 minute. Return green beans along with salt, sugar and light soy sauce. Fry until everything is well combined. Serve hot!

*You can add around 1/2 teaspoon of sugar to mild the spiciness.

Credits: Elaine - China Sichuan Food

Photo Credits: Elaine - China Sichuan Food