Dry-Fried Green Beans with Pork
A classic Sichuan-style dish featuring crisp green beans wok-fried until blistered and tender, then tossed with savory seasoned ground pork. The beans develop a delicious charred flavor while the pork adds richness and depth.
Story
This beloved home-style dish comes together quickly once prepped. The key is getting the green beans nicely blistered in the wok before adding the pork—don't rush this step. Serve immediately over steamed rice for the best experience.
Ingredients
green beans
400g
ground pork
200g
dried red chilies
6-8 pieces
garlic
3 cloves, minced
ginger
1 inch, minced
cooking wine
1 tablespoon
light soy sauce
1 tablespoon
salt
1/2 teaspoon
vegetable oil
3 tablespoons (for cooking)
sesame oil
1 teaspoon (optional)
Instructions
1
Prep the green beans
Remove the tips and strings from the green beans. Cut each bean diagonally into 2-inch pieces. Pat completely dry with paper towels—this is important for achieving that blistered texture.
2
Marinate the pork
In a bowl, combine the ground pork with cooking wine, half the soy sauce, and a pinch of salt. Mix well and let sit for 10 minutes while you prepare the other ingredients.
3
Sear the green beans
Heat 2 tablespoons of oil in a wok over high heat until smoking. Add the green beans in a single layer. Let them sit undisturbed for 30 seconds, then stir-fry for 3-4 minutes until blistered and tender-crisp. Remove to a plate.
4
Cook the pork
Add remaining oil to the wok. Toss in the dried chilies and stir-fry briefly until fragrant. Add the marinated pork, breaking it apart as it cooks. Cook until the pork is golden and cooked through, about 3 minutes.
5
Combine and finish
Return the green beans to the wok. Add the remaining soy sauce and toss everything together for 1-2 minutes. Drizzle with sesame oil if using. Serve hot over steamed rice.
