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This dish showcases the signature aromatic flavor of Sichuan cuisine with its combination of dried chilies and Sichuan peppercorns. The green beans are deep-fried until their surface wrinkles slightly, creating a tender yet crispy texture. Pork shreds are browned and crispy, adding richness to the dish, while garlic and spices infuse it with a fragrant aroma. The high-heat stir-frying ensures the flavors blend evenly, making every bite a delightful experience.
Cut the green beans into 5cm-long...
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Step 1
Trim off the tough veins of green beans, wash them clean, then drain all water thoroughly.
Trim the ends of green beans and wash thoroughly, then drain all water completely.
Step 2
Cut the green beans into sections. Heat oil in a wok until 70% hot, deep-fry the beans over medium heat until the skin wrinkles and they are fully cooked. Do not over-fry, then take them out quickly and drain excess oil.
Cut pork into thin shreds, mince garlic cloves, and break dried chilies into segments.
Step 3
Prepare minced garlic, chopped ginger and scallions, dried chili peppers and Sichuan peppercorns.
Heat plenty of oil in a wok over high heat, deep-fry the green beans until the surface wrinkles slightly, then scoop out and drain excess oil.
Step 4
Cut pork into wide strips. Cutting into strips brings better meat texture and richer flavor than minced pork.
Leave a little base oil in the wok, sauté pork shreds until they turn brown and crispy.
Step 5
Heat oil in the wok, add pork strips and stir-fry until dry and fragrant.
Add minced garlic, dried chilies and Sichuan peppercorns, stir-fry quickly to release fragrant aroma.
Step 6
Add dried chilies and Sichuan peppercorns, simmer over low heat to stir out the spicy aroma.
Pour in yellow rice wine, light soy sauce, salt and chicken bouillon powder, then add the fried green beans back to the wok.
Step 7
After the chilies and peppercorns are fragrant, pour in light soy sauce to color the pork. Then add minced garlic and ginger, stir-fry until aromatic.
Stir-fry rapidly over high heat for a short time to blend all flavors evenly, then plate and serve.
Step 8
Put the fried green beans back into the wok, stir quickly and add salt.
Step 9
Drizzle yellow rice wine and toss rapidly for a few times. Add chopped scallions and chicken powder.
Step 10
Transfer to a plate and serve immediately. Stir-frying time must be short and fast for the best taste.
Tips
1. You can add mung bean sprouts to enhance the flavor if available.
2. Use mild dried chilies mainly for fragrance. Add hot chili peppers if you prefer spiciness. The dish gets its signature flavor from chilies and Sichuan peppercorns.
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You can add mung bean sprouts for richer flavor if available.
Use mild dried chilies mainly for fragrance; add spicy chilies if you prefer a hotter taste.
Keep stir-frying time short and cook on high heat for the best texture.
Can I use other types of beans instead of green kidney beans?
Yes, you can substitute with other beans like string beans or snap peas, but the texture and flavor may vary slightly.
What type of pork works best for this recipe?
Lean pork works best as it crisps up nicely when stir-fried.
How can I make this dish spicier?
Use spicier dried chilies or increase the quantity of Sichuan peppercorns.
Can I skip the deep-frying step for the green beans?
Deep-frying is essential for achieving the signature wrinkled texture, but you can stir-fry them directly for a lighter version.
Is yellow rice wine necessary, or can I substitute it?
Yellow rice wine adds depth to the flavor, but you can substitute it with dry sherry or omit it if unavailable.
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