Yields:
4 Servings
Difficulty: Medium
Prep Time: 10 Mins
Cook Time:
15 Mins
Total Time:
25 Mins
Dry-fried green beans is a common Sichuan cuisine. Its main ingredients are green beans, minced meat, and seasoning such as chili and garlic. It is easy to make and has a delicious, spicy and fragrant taste, making it a very satisfying dish.
Ingredients
Adjust Servings
- Sauce:
Instructions
-
Combine the sauce ingredients in a small bowl and mix well. Set aside.
-
Dry the green beans thoroughly before cooking to prevent oil splatter. Trim off the ends and cut them into approximately 2-inch (5cm) pieces.
-
Heat a wok over medium-high heat and add the 2 tablespoons (26g) vegetable oil. Swirl the oil to coat the bottom of the pan.
-
Stir-fry the green beans in the wok for 5 to 6 minutes until they develop a slightly wrinkled texture. Transfer the green beans to a plate and set aside.
-
Add the 1 tablespoon (13g) vegetable oil, chilies, minced garlic, Sichuan pickled mustard greens and ginger to the skillet and stir-fry for 30 seconds until fragrant. Add the ground pork to the skillet and stir-fry until browned.
-
Add the green beans back to the wok and pour the sauce over them. Cook and stir for about 1 to 2 minutes, or until the sauce is mostly absorbed.
-
Remove the wok from the heat and transfer the dry-fried green beans to a serving dish.
Notes
You can adjust the amount of red chili peppers or omit them entirely to suit your preference for spiciness.