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Spicy Szechuan green beans with ground pork and dried Chinese chilies

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Servings: 4 servings
Calories: 185
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 pound fresh green beans trimmed
  • 2 tablespoons neutral cooking oil plus more if needed
  • 6 –8 dried Chaotian Chinese chilies
  • ¾ teaspoon whole Sichuan peppercorns
  • 3 cloves garlic minced or thinly sliced
  • 1 teaspoon fresh ginger finely minced
  • 2 tablespoons sui mi ya cai Sichuan preserved mustard greens
  • 1 teaspoon light soy sauce
  • ½ teaspoon allulose or preferred granulated sugar substitute
  • ½ teaspoon toasted sesame oil optional
  • Ya cai and soy sauce both add saltiness so additional salt may not be necessary.
  • 4 oz ground pork

Method
 

  1. Wash and trim the green beans, then dry them thoroughly. Removing excess moisture helps the beans blister instead of steam.
  2. Heat a large skillet or wok over medium heat. Add the Sichuan peppercorns and toast for 30–60 seconds, until fragrant. Remove, lightly crush, and set aside.
  3. Heat 2 tablespoons neutral oil over medium-high heat. Add the green beans and cook for 7–10 minutes, stirring frequently, until tender, wrinkled, and blistered. Transfer to a plate.
  4. Add the 4 ounces ground pork to the same skillet. Cook over medium-high heat for 3–5 minutes, breaking it into small pieces, until browned and fully cooked.
  5. Reduce the heat to medium. Add the dried Chinese chilies and crushed Sichuan peppercorns and stir-fry for about 15–20 seconds. Add the garlic and ginger and cook for another 20–30 seconds, stirring constantly so they don’t burn.
  6. Stir in the 2 tablespoons ya cai and cook for about 30 seconds.
  7. Return the green beans to the skillet. Add the soy sauce and allulose. Toss everything together over medium-high heat for 1–2 minutes, until evenly combined and heated through.
  8. Finish and serve. Remove from the heat and stir in the toasted sesame oil, if using. Serve immediately

Nutrition

Serving: 1cupCalories: 185kcalCarbohydrates: 10gProtein: 7gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.03gCholesterol: 20mgSodium: 350mgPotassium: 360mgFiber: 4gSugar: 4gVitamin A: 988IUVitamin C: 15mgCalcium: 54mgIron: 2mg

Notes

For the best results, thoroughly dry the green beans before cooking. Any water left on the beans can cause them to steam instead of developing the wrinkled, blistered exterior you’re looking for. Keep a close eye on the dried chilies, garlic, and Sichuan peppercorns because they can become bitter if they burn.

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