Chinese
Sichuan Dry-Fried Green Beans
Blistered green beans with crisp pork, preserved mustard greens, dried chiles, and the citrusy warmth of toasted Sichuan pepper.
4 servings · 20 minutes prep · 20 minutes cook
Ingredients
Green beans
- 1 lb, Trim the stem ends and dry the beans thoroughly.
- 2 cups, For frying; another neutral high-heat oil may be used.
Pork and aromatics
- 4 oz, Keep chilled until the wok is ready.
- 1/4 cup, Finely chop, rinse briefly, squeeze very dry, and loosen before cooking.
- 8 chiles, Stem, cut crosswise into 1/2-inch pieces, and shake out most of the seeds.
- 1 tsp, Use whole peppercorns.
- 3 medium cloves, Finely chopped.
- 2 tsp, Peel and finely chop.
Seasoning
- 1 tbsp, Stir into the seasoning mixture.
- 1 tsp, Use Chinese-style light soy sauce.
- 1/2 tsp, Dissolve completely in the seasoning mixture.
- 1/8 tsp, Diamond Crystal kosher salt; reduce if using a denser brand.
Directions
Prepare the seasonings
- Toast the sichuan peppercorns in a dry {{tool:wok}} over medium-low heat for 1 to 2 minutes, shaking frequently, until fragrant and slightly darkened. Transfer them to the {{tool:cutting-board}}, cool briefly, and crush to a coarse powder. Do not grind them so finely that they become dusty.
- Combine the shaoxing wine, light soy sauce, granulated sugar, and kosher salt in the {{tool:mixing-bowl}}. Stir until the sugar and salt dissolve. Keep the ground pork, sichuan preserved mustard greens, dried chinese red chiles, garlic cloves, ginger, and crushed peppercorns separately within reach of the stove.
Blister the beans
- Pour the peanut oil into a dry 14-inch {{tool:wok}} and heat over medium-high heat to 350°F (175°C), checking with the {{tool:deep-fry-thermometer}}. Carefully add half of the thoroughly dried green beans. Fry, stirring and turning frequently with the {{tool:slotted-spoon}}, for 4 to 6 minutes. The skins should pucker and blister with scattered browned spots, and the beans should bend easily without tasting squeaky or raw. Keep the oil between 335°F and 360°F (168°C and 182°C).
- Lift the beans out with the {{tool:slotted-spoon}} and drain them well on the {{tool:wire-rack}} set over the {{tool:sheet-pan}}. Return the oil to 350°F (175°C) and fry the remaining beans in the same way. Bite through a thick bean: its center must be fully tender, not crisp or chalky. Fry for another 1 to 2 minutes if necessary.
- Carefully pour the frying oil into the {{tool:heatproof-bowl}}, leaving 2 tbsp (30 ml) in the wok. The cooled excess oil may be strained and saved for another savory frying use.
Build the dry aromatic coating
- Return the {{tool:wok}} to medium-high heat. Add the ground pork and spread it into a thin layer. Leave it undisturbed for 30 seconds, then stir-fry for 2 to 3 minutes, breaking it into small crumbles, until no pink remains and the pork is lightly browned. Continue cooking until its released moisture has evaporated and the wok sounds like it is frying rather than simmering; confirm with the {{tool:instant-read-thermometer}} that the pork has reached 160°F (71°C).
- Add the sichuan preserved mustard greens. Stir-fry for 1 to 2 minutes, until they smell savory and the pork begins to look crisp. Add the dried chinese red chiles and stir-fry for 20 to 30 seconds, just until they deepen slightly in color. Do not let them blacken.
- Add the garlic cloves and ginger. Stir constantly for 20 to 30 seconds, until intensely fragrant but not browned. Stir the seasoning mixture once more, pour it around the sides of the wok, and toss until the liquid has almost completely evaporated, 20 to 40 seconds.
Finish
- Return the fried green beans to the {{tool:wok}} and add the crushed sichuan peppercorns. Stir-fry over high heat for 1 to 2 minutes, tossing and scraping continuously, until the pork and preserved greens cling to the beans and no liquid remains at the bottom. Transfer the hot, wrinkled, fully tender beans and their crisp-edged aromatics immediately to a shallow serving dish.
