Sichuan Dry-Fried Green Beans

Instructions

1. Prepare the green beans
   Wash the green beans thoroughly and pat them dry completely with paper towels. Trim the ends and cut them into 3-4 inch lengths. Drying the beans is crucial for achieving the blistered effect.
2. Dry-fry the beans
   Heat a wok or large skillet over high heat until smoking. Add 2 tablespoons of oil, then add the green beans. Reduce heat to medium-high and stir-fry for 6-8 minutes until the beans are wrinkled, slightly blistered, and tender-crisp. Remove beans and set aside.
3. Cook the aromatics
   Return the wok to high heat and add the remaining 1 tablespoon of oil. Add the ground pork (if using) and stir-fry until browned and crispy, about 2 minutes. Add the garlic, preserved mustard stems, ginger, dried chilies, and Sichuan peppercorns. Stir-fry for 30 seconds until fragrant.
4. Season the dish
   Return the green beans to the wok and toss to combine with the aromatics. Add the soy sauce, black vinegar, sugar, and salt. Stir-fry for another 1-2 minutes until all ingredients are well combined and the sauce coats the beans.
5. Serve
   Transfer to a serving plate and serve hot as a side dish with steamed rice or as part of a larger Chinese meal. The beans can be enjoyed warm or at room temperature.