Sichuan-Style Dry-Fried Beans

Let's Cook

1. Step 1.

   Heat in a wok or large skillet over medium heat until shimmering: 2 tablespoons vegetable oil

2. Step 2.

   Add and fry, stirring occasionally, until tender and starting to wrinkle and blister, about 8 minutes: 12 ounces yard-long beans or green beans, trimmed and cut into 2-inch pieces

3. Step 3.

   Transfer the beans to a plate. Increase the heat to medium-high and add: 4 ounces ground pork

4. Step 4.

   Cook, breaking up the meat, until no longer pink and beginning to brown, about 5 minutes. Stir in: 1-inch piece ginger, peeled and cut into matchsticks; 2 garlic cloves, thinly sliced; 3 green onions, white parts only, finely chopped; 1 teaspoon Sichuan peppercorns, lightly crushed; ½ teaspoon red pepper flakes or 3 dried chiles de árbol, stemmed and seeded

5. Step 5.

   Cook, stirring, until the spices are fragrant and the meat is cooked through, about 3 minutes. Return the green beans to the pan and stir in along with: 1 tablespoon soy sauce; Thinly sliced green onion tops; (½ teaspoon toasted sesame oil); (Chopped roasted peanuts)