Sichuan Green Beans
You’ll find yourself standing by the stove, eating these straight from the wok, one glossy bean at a time. They glisten in chili oil, tangled with pork and shards of garlic. The numbing tingle of peppercorn feels almost luxurious, a little wicked. There’s pleasure in the simplicity—beans, oil, and flame. Cooking them feels oddly sensual: the rhythm of stirring, the smell of toasted spice, the weight of the wok in your hand. This is comfort food for someone who’s lived a little.
Ingredients
Ingredients
- 1 lb green beans, trimmed 450g
- 3 tablespoon neutral oil peanut or canola
- 3 oz 85g ground pork (optional but traditional)
- 3 cloves garlic minced
- 1- inch knob fresh ginger minced
- 2 dried red chiles broken
- 1 teaspoon Sichuan peppercorns
- 1 tablespoon doubanjiang or chili crisp if unavailable
- 1 tablespoon soy sauce
- 1 teaspoon Shaoxing wine
- ½ teaspoon sugar
- 1 scallion finely sliced
Instructions
Instructions
- Heat the oil in a wok until shimmering. Add green beans and stir-fry until skins blister and wrinkle, about 6–8 minutes. Remove and drain.
- Add ground pork to the same wok. Stir-fry until browned and slightly crisp.
- Push pork to the side and add peppercorns and chiles; stir until fragrant.
- Add garlic, ginger, and doubanjiang. Stir-fry for 30 seconds.
- Add soy sauce, Shaoxing wine, and sugar. Return beans to the wok and toss to coat.
- Finish with scallions and a drizzle of chili oil if desired. Serve immediately.
Notes
Chef Notes & Hacks
Pat the beans dry before frying—moisture kills the blister. The “dry-fry” method uses more oil than stir-fry but less than deep-fry—about ¼ inch in the wok. If using vegetarian protein, choose diced king oyster mushrooms for a meaty chew and splash a bit of light soy to enhance umami.
Pat the beans dry before frying—moisture kills the blister. The “dry-fry” method uses more oil than stir-fry but less than deep-fry—about ¼ inch in the wok. If using vegetarian protein, choose diced king oyster mushrooms for a meaty chew and splash a bit of light soy to enhance umami.
