This recipe is from Songpan, Sichuan Province, China.
Ingredients: [‘fresh green beans’, ‘oil’, ‘szechuan peppercorns’, ‘garlic cloves’, ‘fresh ginger’, ‘dried red chilies’, ‘green onions’, ‘ground pork’, ‘light soy sauce’, ‘chicken bouillon powder’, ‘salt’]
Quantity of Ingredients: [“1 lb fresh green beans, ends trimmed and cut into 3-inch lengths “,” oil, for deep-frying “,”1/2 tablespoon szechuan peppercorns”,”3 garlic cloves, minced “,”1 teaspoon fresh ginger, minced “,”6 -10 dried red chilies, seeded and chopped “,”3 green onions, white parts only, chopped “,”4 ounces ground pork”,”2 tablespoons light soy sauce”,”1 teaspoon chicken bouillon powder”,” salt, to taste “]
Number of Servings: 4
Steps: [‘Make sure the green beans are dry, with no water clinging to them. Heat 1 inch of oil in a wok over high heat until little bubbles appear around a bean dropped in the oil.’, ‘Add the green beans and fry for 8 to 10 minutes, stirring occasionally. The bean skins should look crinkly with brown spots. Using a perforated strainer, transfer the beans to paper towels to drain.’, ‘Drain all but 1 tablespoon of oil from the wok and reheat over medium-high heat. Add the Sichuan peppercorns and stir-fry for 10 seconds. Drop in the garlic, ginger, chiles, and green onions and stir-fry for 20 seconds (be careful not to burn the spices).’, ‘Add the pork and stir-fry for 1 minute, or until all the meat is browned. Toss in the green beans, soy sauce, and chicken powder and stir-fry for 1 more minute. Season with salt to taste and serve.?.’]