Stir-Fried Sichuan Green Beans

Submitted by: admin on April 2, 2020

Serves 4


2 tablespoons soy sauce
2 tablespoons water
1 tablespoon dry sherry
1 teaspoon sugar
1⁄2 teaspoon cornstarch
1⁄4 teaspoon ground white pepper
1⁄4 teaspoon red pepper flakes
1⁄4 teaspoon dry mustard
2 tablespoons vegetable oil
1 pound green beans, trimmed and cut into 2-inch pieces
1⁄4 pound ground pork
3 garlic cloves, minced
1 tablespoon grated fresh ginger
3 scallions, white and light green parts only, sliced thin
1 teaspoon toasted sesame oil


  1. Stir together soy sauce, water, sherry, sugar, cornstarch, white pepper, pepper flakes, and dry mustard in small bowl until sugar dissolves.
  2. Heat oil in 12-inch nonstick skillet over high heat until just smoking. Add beans and cook, stirring frequently, until crisp-tender and skins are shriveled and blackened in spots, 5 to 8 minutes (reduce heat to medium-high if beans darken too quickly). Transfer beans to large plate.
  3. Reduce heat to medium-high and add pork to skillet. Cook, breaking pork into small pieces, until no pink remains, about 2 minutes. Add garlic and ginger and cook, mashing mixture into pan, until fragrant, 15 to 20 seconds. Stir sauce to recombine and return beans to skillet with sauce. Toss and cook until sauce is thickened, 5 to 10 seconds. Remove from heat and stir in scallions and sesame oil. Serve immediately.


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