Sichuan green beans are one of my favourite sides when I eat at a Sichuan restaurant. Frying the beans in a hot wok gives it that quitessential wrinkly skin. The dish is then brought together with the spicy heat of the Sichuan pepper, pickled mustard and minced pork.
My husband didn’t realise that the pickled mustards were in this dish but they’re what makes this dish truly sing. I have used whole Sichuan peppers but my husband prefers them ground. You can try both ways to see how you like it.
Serves 4 as a side (approx. 197 calories per serve)
Prep time 20 mins
Cook time 20 mins
1 tsp Sichuan peppercorns (whole or ground)
2 tbsp neutral oil
450g green beans, ends sliced off
150g minced pork
1/2 tsp salt
50g pickled mustard greens
6 dried chillies
3 cloves garlic, minced
1cm piece ginger, minced
1 tbsp Chinese rice wine
1 1/2 tbsp light soy sauce
Note: I used a large wok like this.
Heat the oil in a large wok until hot. If you’re using whole Sichuan peppercorns, fry them until fragrant and set aside. No need to do this if it’s ground.
Add the green beans and stir until coated in oil and cook until the skin s brown and withered (approx. 10-15 mins) and set aside.
Add the minced pork to the wok, pickled mustard greens and salt.
When the minced pork has browned, add the dried chillies, Sichuan pepperorns, garlic and ginger and sautee for a few more minutes.
Add the green beans, Chinese rice wine and light soy sauce and sautee for 1-2 minutes. Remove from the wok and serve hot.