A Sichuan cuisine classic where lightly blistered green beans are stir-fried with fragrant minced pork and pickled vegetables. An explosive dish in the mouth, at once umami, spicy, and textured.
Ingredients
- 400 g extra-fine green beans
- 150 g minced pork shoulder
- 30 g ya cai (Sichuan pickled vegetables)
- 2 cloves garlic
- 1 piece fresh ginger
- 2 pieces scallion
- 5 pieces dried bird's eye chilies
- 1 tsp Sichuan peppercorns
- 1 tbsp light soy sauce
- 1 tsp dark soy sauce
- 1 tbsp Shaoxing wine
- 1 pinch brown sugar
- 3 tbsp sunflower oil
- 1 tsp toasted sesame oil
- to taste fine salt
Method
- Trim the green beans, wash them, and dry them thoroughly with a clean towel to avoid oil splatters.
- Heat a wok over medium heat with a drizzle of neutral oil. Add the green beans and stir-fry until they are slightly wrinkled and tender with golden blistered spots, then set aside.
- Finely chop the garlic, ginger, and scallion, separating the white and green parts. Cut the dried chilies into small pieces.
- In the same wok, add a little oil if necessary, and brown the minced pork over high heat, breaking it up until crispy and the fat has rendered.
- Add the dried chilies and Sichuan pepper to the pork, stir-fry briefly until the aroma is released. Then add the garlic, ginger, scallion whites, and drained ya cai.
- Prepare the finishing sauce by mixing the soy sauces, wine, and sugar in a bowl.
- Return the green beans to the wok, pour in the prepared sauce, and toss quickly to coat all the ingredients.
- Garnish with the scallion greens, drizzle with sesame oil, give a final toss in the wok, and serve immediately.
Nutrition
Per serving
- Energy
- 242.3 kcal
- Protein
- 9.67 g
- Carbohydrate
- 10.14 g
- Fat
- 18.54 g
- Fibre
- 4.18 g
- Calcium
- 56.55 mg
- Iron
- 1.59 mg
- Magnesium
- 33.69 mg
