A classic Sichuan stir-fry featuring crisp-tender green beans tossed with savory minced pork, aromatic ginger and scallion, and tangy olive vegetable. The dish balances smoky, spicy, and savory flavors in every bite.
This homestyle dish comes together quickly and delivers bold flavors. The green beans are briefly blanched to maintain their vibrant color and crisp texture, then finished with a quick wok toss to develop a slight char.
Bring a pot of salted water to a boil. Add the green bean pieces and blanch for about 2 minutes until bright green and slightly tender but still crisp. Drain immediately and rinse under cold water to stop the cooking. Set aside.
Heat oil in a wok or large skillet over medium-high heat. Add the ground pork and stir-fry, breaking it up with a spatula, until it releases its moisture and turns lightly browned, about 4-5 minutes. The pork should be dry with no liquid pooling in the pan.
Add the minced scallion whites and ginger to the wok. Stir-fry for 30 seconds until fragrant. Add the chopped red chilies and continue cooking for another 30 seconds, stirring constantly.
Add the blanched green beans and olive vegetable to the wok. Toss everything together over high heat for 2 minutes. Add soy sauce, Shaoxing wine, sugar, Sichuan pepper powder, and chicken powder. Stir-fry for another minute until the green beans are coated in the flavorful sauce and heated through. Season with salt to taste. Garnish with the minced scallion greens and serve immediately.
A quick and vibrant vegetarian stir-fry featuring tender oyster mushrooms paired with colorful bell peppers. This dish comes together in under 30 minutes, making it perfect for busy weeknights. The mushrooms are blanched first for a delicate texture, then wok-tossed with crisp vegetables and aromatic seasonings.
