Cooking Lucid
Szechuan Green Beans
Blistered green beans stir-fried with ground pork, garlic, and Sichuan peppercorns. Dry-fried until wrinkled and intensely flavored — a restaurant technique made easy at home.
Prep 10 min
Cook 15 min
Total 25 min
Serves 4
Ingredients
Step 1 — Prep
- 1 lb green beans (trimmed)
- 4 tbsp vegetable oil
- ½ lb ground pork (optional)
- 4 garlic cloves (minced)
- 1 tbsp ginger (minced)
- 2 tbsp doubanjiang
- 1 tsp Sichuan peppercorns
- 1 tsp sugar
Step 2 — Season
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 tsp rice vinegar
Instructions
- 1
Blister the green beans
Heat 3 tbsp oil in a wok over high heat until smoking. Add green beans in a single layer and cook without stirring 2–3 minutes until blistered and charred in spots. Stir and cook 2 more minutes. Remove and set aside.
- 2
Cook the pork and aromatics
Add remaining oil. Cook ground pork, breaking apart, until browned. Add doubanjiang, garlic, ginger, and Sichuan peppercorns. Stir-fry 1 minute until fragrant.
- 3
Toss and serve
Return green beans to wok. Add soy sauce, sugar, sesame oil, and rice vinegar. Toss over high heat 2 minutes until well coated. Serve immediately.
Nutrition per serving: 180 cal · 10g protein · 12g carbs · 12g fat · 4g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
