Sichuan dry-fried green beans

Your ingredients

Get ready: Kitchen scales, chopping board, mixing bowls, measuring spoons and a suitable saucepan or frying pan.

• 🥣350 g green beans, trimmed
• 🥣1 tbsp neutral oil and ¼ tsp salt for roasting
• 🥣1 tbsp neutral oil for frying
• 🥬1 tsp Sichuan peppercorns
• 🥣6 dried chillies, or fewer
• 🥩80 g pork mince
• 💧1 tsp unsalted stock
• 🥣1 tbsp minced garlic
• 🥣1 tsp minced ginger
• 🥣1½ tbsp finely chopped ya cai or zha cai preserved vegetables
• 🥣1 tsp light soy sauce
• 🥣½ tsp dark soy sauce

Let’s make it

1. Roast the beans

   Heat the oven to 220°C, or 200°C fan. Wash beans and dry thoroughly. Toss with the roasting oil and salt, spread in one layer and roast for 15–20 minutes, turning once, until blistered, tender and fully cooked. Do not leave the centres raw.

2. Fry the pork and aromatics

   Heat the remaining oil in a wok. Gently sizzle Sichuan pepper and chillies, then add pork and stock. Break up the mince and cook thoroughly, checking 75°C for 30 seconds. Add garlic, ginger, preserved vegetables and soy sauces.

3. Toss together

   Add roasted beans and stir-fry for a minute or two until everything is hot and well mixed. Taste before adding any more salt: the preserved vegetables already bring plenty. That wrinkled surface is exactly what you are aiming for.