Three key ingredients make up this fiery stir-fry from Food & Wine’s Justin Chapple: ground pork, green beans and dried hot red chiles. To round it out, just add three simple ingredients: garlic, soy sauce and lime juice. Can’t get much easier than that!
The original recipe called for just a 1/2-pound of ground pork which we thought was pretty paltry for four servings, so we doubled it to one full-pound. And since we like spicy, I added nine dried hot red chiles, although in the end it wasn’t that spicy at all. Were our chiles too old and lost some of their impact? Possibly…
In which case we could have added a tablespoon or so of chili garlic sauce, but I didn’t think of that until after the fact. The overall taste was good but we prefer saucier concoctions. But given how simple this recipe is, it’s a good one to have when time is of essence.
For most stir-fries we use our wok instead of a skillet, which we did here. The stir-fry is perfect served over freshly steamed white or brown rice, or even over rice noodles.
What is Sichuan-style anyway? Sichuan (can also be called Szechuan or Szcehwan) food, originated from the Southwestern region of China, is the most widely served cuisine in China itself. The dishes of this cuisine are known for their deep and rich flavors, especially the taste of Sichuan pepper which is rare in other regional cuisines. Oddly, this recipe didn’t include Sichuan peppercorns.
The cooking methods of Sichuan cuisine vary according to texture and bite required for each specific dish. The array of cooking methods include stir-frying, steaming, braising, baking, and the most popular of which is fast-frying. Many dishes incorporate a lot of garlic and chili peppers. Some of the most common Sichuan dishes are twice-cooked pork, spicy diced chicken with peanuts, and fish-flavored pork shred.
Sichuan-Style Green Beans with Pork
- 2 tablespoons canola oil
- 1 pound ground pork
- 3/4 pound green beans, thinly sliced crosswise
- 7 to 10 dried Chinese hot red chiles, cracked
- 2 garlic cloves, minced
- 1 1/2 tablespoons soy sauce
- 1 1/2 tablespoons fresh lime juice
- Salt and white pepper
- Steamed rice, for serving
- In a large skillet (or wok), heat the oil until shimmering. Add the ground pork and cook over moderately high heat, breaking it up with a fork, until nearly cooked through, about 5 minutes.
- Add the green beans, red chiles and garlic and stir-fry over high heat until the green beans are crisp-tender, about 7 minutes.
- Stir in the soy sauce and lime juice and season with salt and white pepper. Serve with steamed rice.