Szechuan cuisine, is a type of Chinese cuisine which originates from the Sichuan province in the South of China. The cuisine is famous for its prominent spicy flavors which results from the plentiful use of garlic and chilies.
This 4 season green bean dish is a very popular side dish to order in Szechuan restaurants. It’s unlike other bean dishes which are usually over-boiled mushy beans or lightly salted pan fried ones as the choice of dinner greens. This particular bean dish, is very flavorful and because of the added spice, distinctively aromatic.
- 3/4 pound green beans
- 1/2 cup peanut or vegetable oil
- 3 tablespoons soy sauce
- 3 tablespoons sesame oil
- 2 cloves of garlic, minced
- 2 tablespoons Sichuan preserved vegetable (optional), finely chopped
- 2 red chillis
- 2 tablespoons black beans
- 150 grams minced pork OR dried shrimps (chopped)
- 3 shallots, chopped
- 1 teaspoon white pepper
- 1 teaspoon salt
Marinate the mince by adding the sesame oil, soy sauce, cornflour, pepper and set aside. Wash the black beans, chop the chili, shallots and garlic.
Rinse the green beans and dry them well. (The smallest amount of water will cause oil in the wok to splatter and most likely burn you!) Set aside.
Heat oil in a wok and add the beans. Remove the beans and set onto paper towel. This will absorb the oil. Leave for 5 minutes and then clean the wok. Re-add one teaspoon of oil and start to lightly fry the beans until slightly brown on both sides to get that really crunchy texture and add salt. Remove again and put on a plate.
In a hot wok, add the mince, chillies, garlic, black beans, shallots and sesame oil. Stir fry until thoroughly cooked.
Place the mince mixture on top of the beans and serve. 食飯!
Dry your green beans well before cooking. There is nothing worse than painful burn marks on your arms from the splattering oil mixed with water to ruin your appetite.
Do not overcook the beans, otherwise you will end up with soggy beans, you should opt for the ‘crunchiness’!