Ingredients

The following ingredients have 4 Servings
  • 1 pound green beans
  • 2 tablespoons vegetable oil (or use lard)
  • 6 ounces ground pork (add more for a more complete meal - see recipe notes)
  • 7-8 dried peppers (chopped - optional, for extra spicy - use japones, chile de arbol, or Chinese peppers)
  • 1/2 teaspoon Sichuan peppercorns
  • 1 tablespoon Shaoxing wine
  • 4 cloves garlic (minced)
  • 1 teaspoon minced ginger
  • 1/2 cup Chinese preserved vegetables (I used preserved mustard greens)
  • 1 tablespoon light soy sauce
  • 2 teaspoons sesame oil

Instruction

  • Heat the vegetable oil to medium-high heat in a large pan or wok.
  • Add the green beans and dry fry them for 4-5 minutes until they become tender and wrinkly. Remove and set aside for now.
  • Heat the pan or wok back to medium-high heat. Add the ground pork, peppers and Shaoxing wine. Stir fry them for 3-4 minutes, or until the pork cooks through.
  • Add the garlic and ginger and reserved green beans. Stir fry for 1 minute, until the garlic becomes fragrant.
  • Stir in the soy sauce and preserved vegetables. Warm through.
  • Remove from heat and stir in the sesame oil. Serve!