• 4 oz (115 grams) ground pork ((Optional but highly recommended) (*Footnote 1))
• 2 tablespoons Sichuan pickled mustard greens (Sui Mi Ya Cai) ((*Footnote 2) (Optional))
• 0.25 teaspoon ground Sichuan peppercorn
• 3 dried chili peppers ((*Footnote 3))
• 3 cloves garlic (, minced)
• 1 teaspoon minced ginger
• 2 tablespoons Shaoxing wine ((or dry sherry))
• 1 tablespoon light soy sauce ((or soy sauce))
• 1 teaspoon sugar
• Salt to taste
Steps
Step 1Pat the green beans dry with paper towels to prevent them from splattering.
Step 2Heat 2 tablespoons vegetable oil in a large nonstick skillet over medium-high heat until hot. Add the green beans and a pinch of salt. Stir to coat well with oil. Spread the beans to prevent them from overlapping, as much as possible. Flip every 15 seconds or so. Cook and stir until some of the surface is brown and withered, and the green beans just start to turn soft, 6 to 8 minutes. If you prefer a softer texture, wait until most of the surfaces have charred, 10 to 12 minutes. Turn to medium heat if the pan starts to smoke too much. Transfer the green beans to a plate and set aside.
Step 3Add the remaining 1 tablespoon oil, ground pork, pickled mustard greens, and the ground Sichuan peppercorns. Cook and chop the pork to separate it into small pieces, while mixing with the rest of the ingredients.
Step 4When the surface of the pork has cooked, add the dried chili pepper, garlic, and ginger. Stir a few seconds to release the fragrance. Add back the green beans. Swirl in the Shaoxing wine, light soy sauce, and sugar. Cook and stir until the sauce is mostly absorbed, about 1 to 2 minutes.
Step 5Turn to low heat and carefully taste a green bean with some pork. Adjust seasoning by adding more salt, if needed. Transfer everything to a plate. Serve hot as a side dish or one of the main dishes of a multi-course meal.
