Blistered Sichuan Green Beans with Pork and Preserved Vegetables
Green beans are wok-fried at volcanic heat until their skins blister, wrinkle, and char in spots, concentrating their sweetness and creating a deeply savory, slightly chewy texture utterly unlike any steamed vegetable. Tossed with crumbled pork, Sichuan preserved mustard greens, and dried chilies, this is the dish that converts people who think they don't like green beans.
Ingredients
- 1 lb green beans (Chinese long beans or standard), trimmed and cut into 3-inch pieces
- 4 oz ground pork
- 2 tablespoons Sichuan preserved mustard greens (ya cai or sui mi ya cai), rinsed and minced
- 4 dried red chilies, snipped in half
+ 9 more ingredients
Instructions
Make sure green beans are completely dry. Any surface moisture will cause steaming instead of blistering, ruining the texture.
Heat 2 tablespoons oil in a wok over the highest heat possible. Add green beans in a single layer (work in batches if needed) and let them sit undisturbed for 1-2 minutes until blistered and charred in spots. Toss and repeat until the beans are wrinkled, tender, and lightly charred all over, about 5-6 minutes total. Remove and set aside.
Add remaining oil to the wok. Stir-fry ground pork over high heat, breaking into small crumbles, for 2-3 minutes until browned and crispy.
Add preserved mustard greens, dried chilies, garlic, and ginger. Stir-fry for 30 seconds until very fragrant.
Return green beans to the wok. Add soy sauce, sugar, Shaoxing wine, and Sichuan peppercorn powder. Toss vigorously for 1 minute until everything is combined and the beans are coated in flavor.
Finish with sesame oil and a pinch of salt. Serve immediately as a side dish or over rice as a main.
Nutrition Estimate
Per serving • Estimated by Blinner AI