Gan Bian Si Ji Dou (Sichuan Dry-Fried Green Beans with Pork)

Method

1. 1

   Pat the green beans completely dry.

   💡 Any water left clinging to the beans will spit violently the second they hit the hot oil.

2. 2

   Heat 3 tablespoons of the oil in a wok until shimmering, add the beans and fry, tossing occasionally, until the skins blister, wrinkle and darken, 6–7 minutes.

3. 3

   Lift the beans out onto paper towel to drain.

4. 4

   Add the remaining oil to the wok, then the ground pork, and break it up until browned and a little crisp at the edges, about 3 minutes.

5. 5

   Push the pork aside, add the doubanjiang, garlic and ginger to the cleared space, and fry 30 seconds until the oil turns red.

6. 6

   Return the beans to the wok with the soy sauce and sugar and toss hard until every bean is coated and glossy, about 1 minute.

7. 7

   Scatter with spring onion and serve straight from the wok over rice.