Sichuan-Style Green Beans

by Lisa
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1 tablespoon black bean-chili sauce
1 tablespoon soy sauce
1 tablespoon rice wine
1 teaspoon toasted sesame oil
sesame oil, for cooking
1 pound green beans, end trimmed
3 cloves garlic, chopped
1 tablespoon grated ginger (about 1-inch piece)
6 to 12 whole dried chilies, caps and seeds removed
1 teaspoon cracked Sichuan peppercorns
4 ounces ground pork

In a small bowl, stir together black bean-chili sauce, soy sauce, rice wine and toasted sesame oil.

Heat 1 inch sesame oil in a wok set over high heat. Add green beans and stir-fry, tossing, until wrinkly and blistered, about 5 to 7 minutes. Remove to a colander placed over a plate and let drain.

Pour out oil from wok, leaving only about 1 tablespoon behind. Reduce heat to medium. Add garlic, ginger, dried chilies, and peppercorns. Fry for 30 seconds. Add ground pork and stir-fry until crumbled and no longer pink, about 5 minutes.

Add back green beans to wok and pour over with sauce. Toss to coat and cook until thickened, about 3 minutes. Transfer to a large plate and serve immediately. Yield: 2 servings as a main dish or 4 servings as a side dish.

- Recipe courtesy of Joseph Erdos


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