It’s late summer and green bean season here in Bozeman Montana. Try these dry fried green beans with some Amaltheia pork and serve it up as a simple rice-bowl dinner. A side of potstickers is nice (try Annie Chun’s, sold frozen) and if you’ve got a ripe avocado, that’s good too.
I adapted this recipe from an excellent family cooking blog, The Woks of Life, “Sichuan Dry Fried Green Beans”. If you’re asking “What’s Shaoxing wine and do I need it?”, take a look at Bill’s post, “Start Your Chinese Pantry with 10 Essential Ingredients”.
Dry Fried Green Beans
adapted from The Woks of Life "Sichuan Dry Fried Green Beans"
- 1 pound green beans rinsed, towel dried so they don't have water on them, stem ends snapped off
- ½ tsp salt
- 2 tbsp olive oil or other neutral cooking oil
- 8 ounces ground pork Amaltheia
- 2 cloves garlic minced
- 2 dried Tien Tsin chiles or 1 tablespoon chile garlic sauce
- 1 ½ tsp soy sauce
- 1 tsp Shaoxing wine
- 1 tsp sesame oil
- ⅛ tsp sugar
Heat wok over high heat until it begins to smoke. Add the green beans and salt, lower heat to medium-low and sear, stirring occasionally until tender and blackened in spots, about 20 minutes. Transfer the beans to a plate.
Combine soy sauce, Shaoxing wine, sesame oil, and sugar in a small bowl and set aside.
Heat the oil in the wok and add the pork. Stir it around to break it up and brown it, a couple minutes. Add garlic, chiles or chile-garlic paste and stir fry for a minute. Add back the green beans, drizzle in the sauce, and increase the heat back to high. Stir fry for a minute and serve.