Sichuan Dry Fried String Beans

Method6 steps · about 40 min

1. 1

   Step 1: Trim the tough ends from all 1 lb string beans and cut them in half into pieces about 3 inches long. Wash, drain and pat thoroughly dry with a kitchen towel. Mince the 1 tsp ginger and 3 cloves garlic, and de-seed and chop the optional 3 dried chilies. Have the remaining seasonings ready before heating the wok; keep the ground pork chilled until step 5.

   Uses 1 lb string beans · 1 tsp minced ginger · 3 cloves garlic, minced · 3 dried red chilies, de-seeded and chopped, optional · Clean water for washing string beans

   
2. 2

   Step 2: Heat all ¼ cup vegetable oil in a wok over medium-high heat. Shallow-fry a first batch of the dry beans from step 1, leaving the rest for step 3. Cook until the beans are wrinkled, slightly scorched and fully cooked. Lift this batch out with a strainer and set aside, keeping the oil in the wok.

   Uses ¼ cup vegetable oil for shallow frying · First bean batch only, excluding the remaining beans and prepared aromatics

   
3. 3

   Step 3: Shallow-fry the remaining dry beans from step 1 in the oil left in the wok from step 2, using the same wrinkled, slightly scorched and fully cooked endpoint. Lift them out with a strainer and combine with the first drained batch. Turn off the heat once both batches are fried.

   Uses Beans remaining after the first batch, excluding the aromatics · Frying oil only, excluding the lifted first bean batch · First fried bean batch only, excluding pan oil

4. 4

   Step 4: With the heat off, scoop the oil out of the wok from step 3 until 1 tbsp remains; handle the hot oil carefully and let the removed oil cool before disposal. Set the heat to low. Add all 2 tsp Sichuan peppercorns and the minced ginger, garlic and optional chilies prepared in step 1. Stir-fry for about 1 minute, until fragrant.

   Fragrant Sichuan aromatics · 1 minUses 1 tbsp of the oil remaining in the wok after frying both bean batches · 2 teaspoons Sichuan peppercorns · Aromatics only, excluding the beans

   
5. 5

   Step 5: Add all 4 oz ground pork to the seasoned wok from step 4. Raise the heat to high and stir-fry, breaking up the pork and lightly browning it before adding the beans in step 6.

   Uses Fragrant aromatics and retained tablespoon of oil · 4 oz ground pork

   
6. 6

   Step 6: Add all the fried beans collected in step 3 to the pork and aromatics from step 5, together with 1 tbsp Shaoxing wine, 1 tbsp light soy sauce, the optional ¼ tsp dark soy sauce and ¼ tsp sugar. Toss well and add salt to taste. Stir-fry over high heat until the ground pork is fully cooked and reaches at least 71°C and any excess liquid has cooked off, leaving the seasonings coating the beans rather than pooling on the plate. Serve immediately, with separately prepared cooked rice if desired.

   Uses All fried beans, excluding the removed and retained frying oil · Ground pork, aromatics and retained wok oil · 1 tablespoon Shaoxing wine · 1 tablespoon light soy sauce · ¼ teaspoon dark soy sauce (optional, mostly for color) · ¼ teaspoon sugar · Salt (to taste) · Ready cooked rice, optional, for serving