Tested Recipe with Slight Adjustment Adapted from omnivorescookbook.com
300g green beans (trimmed and halved)
100g ground pork (lean:fat 6:4)
1 tsp corn starch
2 tbsp Chinese cooking wine (divided)
2 tsp light soy sauce
1 tsp sugar
½ tsp chicken seasoning powder
½ tsp salt
3 dried chillies (cut into pieces)
¼ tsp Szechuan peppercorns
1 tbsp chopped garlic
1 tsp chopped young ginger
2 tbsp chopped spring onion
3 tbsp cooking oil
- Combine 1 tbsp of Chinese cooking wine, light soy sauce, sugar, chicken seasoning powder and salt in a small bowl and mix well. Set aside.
- Mix the ground pork with corn starch. Set aside.
- Heat up 2 tbsp of cooking oil in a large non-stick skillet over medium high heat. When oil is hot, carefully add green beans. Stir green beans with a spatula to coat them well with oil. Then, arrange the beans on the bottom of the skillet so that as many beans are in contact with the bottom of the skillet as possible. Flip every 10 seconds so that all sides are heated evenly. Repeat for 10-15 minutes until surface of all green beans is mostly brown and withered. Scoop green beans out with a spatula, transferring them to a plate, and set aside.
- Add the remaining 1 tbsp of cooking oil into the skillet. Add in Szechuan peppercorns. Saute until fragrant. Discard the peppercorns.
- Use the infused oil to saute the dried chillies, chopped garlic, young ginger and spring onion until fragrant.
- Add in the ground pork, chopping the ground pork into small bits with a spatula. Pour in the remaining 1 tbsp of Chinese cooking wine and stirring constantly. When pork is cooked through and slightly browned, add fried green beans, quickly mixing them with the pork. Then, pour in the spice mixture from step 1, quickly stir and mix everything well for a few seconds.
- Dish out and serve with rice.