Szechuan Green Beans

Instructions

1. Prepare the green beans
   Wash the green beans thoroughly and trim the ends. Pat them dry with paper towels to ensure they'll crisp up nicely when cooked.
2. Dry-fry the beans
   Heat 1 tablespoon of oil in a wok or large skillet over high heat. Add the green beans and stir-fry for 5-7 minutes until they start to shrivel and develop charred spots. Transfer to a plate.
3. Prepare the aromatics
   Add the remaining oil to the wok. When hot, add the garlic, ginger, Szechuan peppercorns, and dried chilies. Stir-fry for 30 seconds until fragrant, being careful not to burn the garlic.
4. Cook the pork (if using)
   If using ground pork, add it to the aromatics and stir-fry until browned and cooked through, about 2 minutes. Break up any clumps with your spatula.
5. Combine and season
   Return the green beans to the wok. Add the soy sauce, black vinegar, sugar, salt, and preserved mustard greens (if using). Toss everything together and stir-fry for another 1-2 minutes until the beans are well coated with the sauce.
6. Serve hot
   Transfer to a serving dish and serve immediately as a side dish or with steamed rice as a main course. The beans should be tender-crisp with a spicy, savory flavor.