Szechuan Green Beans

• Meat

  • 1/3 cup Pork

• Produce

  • 3 Chili peppers, dried
  • 2 Garlic cloves
  • 1 tbsp Ginger
  • 400 g Green beans, fresh

• Condiments

  • 3 1/2 tsp Soy sauce, light

• Baking & Spices

  • 1 tsp Cornstarch
  • 2 pinch Salt
  • 1/2 tsp Sugar
  • 6 Szechuan peppercorns

• Oils & Vinegars

  • 2 cups Oil

• Other

  • 1 tablespoon Szechuan Ya Cai (skip it if this is unavailable

Found on chinasichuanfood.com

Description

Ingredients

• 400g fresh green beans, ends removed and cut into 8cm long sections
• 2 cups of oil for frying
• 2 teaspoons light soy sauce
• ½ teaspoon sugar
• pinch of salt
• 1 tablespoon Szechuan Ya Cai (skip it if this is unavailable)
• 2 garlic cloves, minced
• ½ tablespoon minced ginger
• 6-7 Szechuan peppercorns
• 3-5 dried chili peppers, cut into sections
• ⅓ cup minced pork (possibly with some fat)
• 1 teaspoon cornstarch
• ½ tablespoon light soy sauce
• pinch of salt
• ½ tablespoon minced ginger

Directions

• Marinate minced pork with all the seasonings in a small bowl for around 15 minutes just before cooking. Prepare the green beans and drain with paper.
• Heat up oil in wok (or you can use a small deep pot) until you can see light smoke on the surface over high fire. Add drained green beans to fry for 3 to 5 minutes over low to medium fire. Stir the beans occasionally during the process. They will be well deep-fried when there are obviously withered. Transfer out and filter the extra oil out.
• Leave around 1 tablespoon of cooking oil in wok and pour out the extra. Be carefully during the process as the oil is extremely hot. Add minced pork and fry until for 1 minute until aroma and then put ginger, garlic, Szechuan pepper, ginger, Ya Cai (if you happen to have some in kitchen) and dried pepper. Fry for another 1 to 2 minute. Return green beans along with salt, sugar and light soy sauce. Fry until everything is well combined. Serve hot!