Sichuan Dry Fried Green Beans

INGREDIENTS

Sauce

2 tablespoons Shaoxing wine (or dry sherry)
1 tablespoon soy sauce
1 teaspoon sugar
Stir fry

3 tablespoons vegetable oil
1 pound (450 grams) green beans, tough ends removed
(Optional) 1/2 pound (220 grams) ground pork (*Footnote 1)
(Optional) 3 tablespoons Sichuan pickled mustard greens (Sui Mi Ya Cai) (*Footnote 2)
1/2 teaspoon salt or to taste
1 teaspoon whole Szechuan peppercorn
3 dried chili peppers (*Footnote 3)
1 tablespoon minced garlic
1 teaspoon minced ginger

Combine the sauce ingredients in a small bowl and mix well. Set aside. Dry the green beans thoroughly before cooking to prevent oil splatter.

Heat 2 tablespoons vegetable oil in a large nonstick skillet over medium high heat until hot. Add the green beans and stir to coat well with oil. Spread the beans to prevent them from overlapping, as much as possible. Flip every 15 seconds or so. Cook and stir until the surface is mostly brown and withered, 10 to 15 minutes. Turn to medium heat if the pan starts to smoke too much. Remove the pan from the stove. Transfer the green beans to a plate and set aside. (*Footnote 4)

Add the remaining 1 tablespoon oil and the Sichuan peppercorns to the pan. Cook over medium heat until the peppercorns turn dark. Scoop out and save for later. (*Footnote 5)

Add the ground pork, Sichuan pickled mustard greens, and 1/4 teaspoon salt. Cook and chop the pork to separate it into small pieces. When the surface of the pork turns golden, add the dried chili pepper, garlic, and ginger. Stir a few seconds to release the fragrance. Add back the green beans and pour the sauce over them. Cook and stir until the sauce is mostly absorbed, about 1 to 2 minutes.

Remove the pan from the stove and taste a green bean. If it’s not salty enough, add a pinch more salt, return the pan to the stove, and stir to mix well. Transfer everything to a plate.
Serve hot on top of rice as a main, or as a side.

NOTES

The purpose of ground pork is to add flavor, although I did use a bit more pork in this recipe to make the dish substantial enough to serve as a main. You can replace it with ground chicken or ground beef, or skip it altogether for a side dish. If you choose to skip the ground meat, I highly recommend you add 2 more tablespoons of the Sichuan pickled mustard greens to enhance the flavor. If you do not have Sichuan pickled mustard greens, adding a bit of chicken bouillon, 2 tablespoons of fermented black beans, or 1 tablespoon of fermented chili bean paste (Doubanjiang) will work too.

Sichuan pickled mustard greens add savory and sweetness to the dish, making it extra rich. You can double the pickles and skip the salt to make the dish extra fragrant. If you do not have pickled mustard greens, 2 tablespoons of fermented black beans, or 1 tablespoon of fermented chili bean paste (Doubanjiang) will work great, too.

The dried chili peppers add a fragrance and smokiness to the dish but not much in terms of heat. If you want the dish to be a bit spicy, break apart the chili peppers before adding them.
Alternatively, you could use a pair of tongs to remove charred beans and transfer them to a plate. This way, the beans will be browned more evenly without overcooking.

For the cooked Sichuan peppercorns, drain the oil with kitchen paper towel and ground them to powder. You can use them on the cooked green beans to add a zing or add to other dishes such as noodles etc.

Chinese Pork Fried Rice

2 tablespoons peanut oil (or vegetable oil) (*Footnote 1)
1 lbs (450 g) ground pork
3 tablespoons oyster sauce , separated
1 tablespoon soy sauce
3 green onions , chopped
3 cloves garlic , minced
3 eggs , beaten
1 cup mixed vegetables (carrots, peas, corn)
3 cups leftover steamed rice
Salt to taste
2 teaspoons sesame oil

Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat until hot. Add the ground pork. Stir and cook until browned, 2 minutes.

Add the green onion, garlic, and 2 tablespoons oyster sauce. Stir and cook for 1 minute.

Add the rice. Cook and stir to mix everything together. Add the remaining 1 tablespoon oyster sauce and soy sauce. Stir to mix the sauce with the other ingredients.

Add the mixed vegetables. Stir everything together and cook until the vegetables defrost, 1 minute or so.

Move everything to one side of the pan. Add the remaining 1 tablespoon oil to the other side of the pan. Add the beaten eggs. Let the bottom set for a couple seconds. Then scramble the eggs and use your spatula to cut them into small pieces. Then mix the eggs with the other ingredients.

Taste the rice and add salt to adjust the seasoning, if needed, then mix well again. If you like slightly crispy rice, let the rice sit on the hot pan for 20 to 30 without stirring.

Add the sesame oil and mix everything again. Transfer the fried rice onto serving plates.

Serve hot as a main or side dish.

Thai Pork Fried Rice

1 tablespoon Thai fish sauce
1 teaspoon soy sauce
1 teaspoon water
1 teaspoon white sugar
4 cups cooked and chilled jasmine rice
1 tablespoon peanut or vegetable oil
2 large eggs, lightly beaten
3 ounces thinly sliced pancetta, chopped
4 scallions, white and green parts thinly sliced, reserved separately
1 large shallot, minced (4 tablespoons)
1 garlic clove, minced
1/4 cup chopped fresh cilantro
Sliced cucumber and lime wedges, to serve

In a bowl, stir together the fish sauce, soy sauce, water and sugar. Set aside. Use your hands to break up the rice so no clumps remain. Set aside.

Heat a wok over medium-high until a drop of water evaporates within 1 to 2 seconds of contact, about 3 minutes. Swirl in the oil, then pour in the eggs. Cook, stirring, until just set. Transfer the eggs to a plate. Add the pancetta to the wok and cook over medium, stirring occasionally, until crisp, about 4 minutes. Using a slotted spoon, transfer to the plate with the eggs.

Return the wok to medium-high until just smoking. Add the scallion whites, shallot and garlic, then, using a metal spatula, stir-fry until softened, about 1 minute. Add the rice and stir-fry until heated through, about 2 minutes.

Stir the fish sauce mixture to recombine, then pour in a thin stream along the sides of the wok. Stir-fry until well mixed. Stir in the pancetta, egg (breaking up the egg) and cilantro. Transfer to a large platter and sprinkle with scallion greens. Serve with cucumber and lime wedges.