By far, this is my favorite Chinese vegetable dish. Not only is fried in oil and pork fat, but chilies and Sichuan peppercorns make it savory and spicy.
Over two pounds of green beans took awhile to clean and cut off the stems.
I chopped up a thumb-sized chunk of ginger, three cloves of garlic, about 12 Sichuan peppercorns and about eight dried chilies.
Then I added the garlic, ginger and chilies to the wok. When the garlic had turned golden brown I added the 200g of minced pork and 100g of bacon fat, which were marinating in 1/4 cup soy sauce, corn starch (1tbsp) and 1/4 cup sherry.
I cooked that until the pork was browned.