This is one of Sichuan’s most famous vegetable dishes.
Servings: 2
Ingredients
- ¼ cup canola oil
- 300 g green beans, cut into 5 cm lengths
- 60 g pork mince (ground pork), ground pork
- 3 tablespoons finely chopped pickled mustard greens
- 1 tablespoon Chinese cooking wine
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- salt and freshly ground black pepper, to taste
Instructions
- Heat 2 tablespoon oil in a 35cm flat-bottomed wok or 30cm skillet over medium-high; add beans, and cook, stirring often, until tender, about 5 minutes.
- Transfer to a bowl, and set aside; return wok to high heat.
- Add remaining oil, and then add pork; cook, stirring constantly, until browned, about 2 minutes.
- Return beans to wok along with greens, cooking wine, and soy sauce, and cook, stirring, until heated through, about 3 minutes.
- Remove from heat, and stir in sesame oil; season with salt and pepper.
Notes
Renditions vary, but the process of cooking it yourself - choosing whether it should be mild or spicy, garlicky or gingery, or if it should include dried chillies, salted black beans, or pork mince - is what makes the dish so likable.
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