Dry-Fried Green Beans

Instructions

1. Prepare the beans
   Wash the green beans thoroughly and trim the ends. Dry them completely with paper towels or a clean kitchen towel. Any moisture will cause oil to splatter during the frying process.
2. Dry-fry the beans
   Heat 2 tablespoons of vegetable oil in a large wok or skillet over high heat until shimmering. Add the green beans in a single layer (cook in batches if necessary) and let them sear undisturbed for 1 minute. Then stir-fry for 4-5 minutes until the beans are wrinkled, blistered, and slightly charred. Transfer to a plate lined with paper towels.
3. Cook the aromatics and meat
   If using ground pork, add the remaining tablespoon of oil to the wok. Add the pork and stir-fry until browned and crispy, about 2 minutes. Add the minced garlic, ginger, dried chilies, and Sichuan peppercorns (if using). Stir-fry for 30 seconds until fragrant, being careful not to burn the garlic.
4. Season the dish
   Add the Shaoxing wine or sherry and deglaze the pan, scraping up any browned bits. Stir in the soy sauce, sugar, and preserved mustard greens (if using). Return the green beans to the wok and toss everything together until well combined and heated through, about 1 minute.
5. Finish and serve
   Remove from heat and sprinkle with sliced green onions. Transfer to a serving plate and serve immediately as a side dish with steamed rice or as part of a larger Chinese meal.