A healthier yet authentic Sichuan Dry-Fried Green Bean, using a blanch and dry pot method to achieve golden, blistered perfection. Can be made vegetarian.
1lbgreen beanswashed and trimmed to ~2" segments 四季豆,450克(折成两段)
6ozground pork or ground beef碎猪肉,170克
8cupswater(for blanching) 2000毫升(用来焯水)
2.5tspsalt食用盐,10克
½tspSichuan peppercorns花椒,0.5茶勺
2medium hot green chiliessliced 辣椒,2根
2tspgingerminced 姜末,2茶勺
3clovesgarlicminced 蒜末,3颗
¼tspsugar白糖,1克
4tspcooking oil菜油,20克
1 ½tsplight soy sauce生抽酱油,8克
½tspChinkiang (Chinese black) vinegar镇江香醋,3克
Instructions
Bring 8 cups of water and 2 tsp of salt to a rolling boil in the large pot. After the water boils, heat the stir fry pan on very low heat (200°F Duxtop induction 3.0)
Blanch half the green beans in the salted water until bright green and 70% cooked (~90 seconds). Remove the green beans and drain well, and add to the stir fry pan. Repeat with the remaining green beans.
Add 0.25 tsp of salt to the green beans, and optionally turn the heat up slightly to medium low (240°F induction 4.0). Cook the green beans, stirring occasionally, until blistered, crisp, and fully cooked (~10 minutes); set aside.
Turn the heat up to medium (280°F induction 5.0) and 2 tsp of oil to the pan. When the oil comes to temp, add ground meat and 0.5 tsp light soy sauce to the pan. Break up the meat with the spatula, and cook until the meat is no longer pink.
Add aromatics to the ground pork, and stir fry until fragrant and golden, about 2 minutes.
Turn the heat to medium-high (340°F induction 6.5), and add the remaining 2 tsp of oil. When the oil comes to temp, add the blistered green beans. Stir fry, tossing continuously, until the green beans are golden-brown and starting to shrivel in places.
Add sugar, remaining 0.25 tsp of salt, and remaining 1 tsp light soy sauce, and keep tossing until fully absorbed, ~2 minutes. Add Chinese black vinegar around the side of the pan, and toss to combine.
Notes
As written, this recipe is an authentic level of 麻辣 (mala) -- spice from the peppers and "numbing" tingling from the Sichuan peppercorns. If you're just starting out with Sichuan cooking or don't like too much spice, try halving the quantities of fresh pepper, dried peppers, and Sichuan peppercorns to start.For the best results, use a high fat content ground meat like pork belly or 80/20 ground beef.Substitutions:Vegetarian: Replace the meat with diced mushrooms (dried shiitakes are a good choice) or simply skip the meat. It'll still be just as delicious.Gluten-free: Substitute with a gluten-free soy sauce like tamari.