Dry Fried Green Beans with Pork
A Sichuan classic where green beans are blistered in a dry wok until wrinkled and tender, then tossed with savory ground pork, garlic, ginger, and chili bean paste for deep umami flavor.
Ingredients
- 1 lb fresh green beans, trimmed
- 4 oz ground pork
- 2 tbsp neutral oil (such as vegetable or canola)
- 2 tsp doubanjiang (Sichuan chili bean paste)
- 4 cloves garlic cloves, minced
- 2 tsp fresh ginger, minced
- 2 tsp soy sauce
- 1 tsp toasted sesame oil
- 1/2 tsp granulated sugar
- 4 dried red chilies (optional)
Instructions
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1
Wash and thoroughly dry 1 lb trimmed fresh green beans. Damp beans will steam rather than blister.
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2
Heat a wok or large cast-iron skillet over high heat until smoking. Add half the 2 tbsp neutral oil (such as vegetable or canola), then add the green beans in a single layer. Cook undisturbed for 2 minutes, toss, and cook another 3-4 minutes, tossing occasionally, until beans are blistered and wrinkled in spots. Transfer to a plate.
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3
Reduce heat to medium-high. Add the remaining neutral oil (such as vegetable or canola) to the wok. Add dried red chilies (optional) and stir 20 seconds, then add 4 oz ground pork and cook, breaking it up, until no longer pink, about 3 minutes.
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4
Push the pork to the sides of the wok. Add 4 cloves minced garlic cloves and 2 tsp minced fresh ginger to the center and stir-fry 30 seconds until fragrant.
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5
Add 2 tsp doubanjiang (Sichuan chili bean paste) and stir it into the pork mixture. Stir-fry 1 minute until the paste darkens slightly.
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6
Return the green beans to the wok. Add 2 tsp soy sauce and 1/2 tsp granulated sugar. Toss everything together over high heat for 1 minute until the beans are coated and heated through.
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7
Remove from heat, drizzle with 1 tsp toasted sesame oil, toss once more, and serve immediately.