Stir-Fried Sichuan Green Beans

Name: Stir-Fried Sichuan Green Beans
Yield: 4 as a side dish or 2 as a main course
Cuisine: Chinese, Asian
Ingredients: 2 tablespoons, soy sauce; 1 tablespoon, dry sherry; 1 teaspoon, sugar; 1/2 teaspoon, cornstarch; 1/4 teaspoon, ground white pepper; 1/4 teaspoon, red pepper flakes; 1/4 teaspoon, dry mustard; 2 tablespoons, water; 2 tablespoons, vegetable oil; 1 pound, green beans, ends trimmed, cut into 2-inch pieces; 1/4 pound, ground pork; 3 medium cloves, garlic, minced or pressed through a garlic press (about 1 tablespoon); 1 tablespoon, minced fresh ginger; 3 , scallions, white and light green parts sliced thin; 1 teaspoon, toasted sesame oil

26 comments

Appears in Cook's Illustrated January/February 2007

This tangy, spicy dish is an easy, delicious way to enjoy green beans.

SERVES4 as a side dish or 2 as a main course

WHY THIS RECIPE WORKS

To achieve a chewy texture similar to that of gan bian si ji dou, a traditional Sichuan green bean dish, we stir-fried the beans longer than usual so that they became charred in places, giving them the deep, caramelized flavor we wanted. To...

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