Sichuan Green Beans (四川青豆)

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.

The end result, ready to be enjoyed at my sister’s place for Thanksgiving. 

Over two pounds of green beans took awhile to clean and cut off the stems. 

Ready to be cooked. 

I chopped up a thumb-sized chunk of ginger, three cloves of garlic, about 12 Sichuan peppercorns and about eight dried chilies. 

Ordered from Amazon.

I added enough oil to fry the beans. I cooked them until they began to wilt and soften. 

I then removed them from the wok and drained some of the oil. 

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. 

To this delicious mix I returned the beans to the wok to coat thoroughly. I then added about 1/3 a cup of soy sauce. 

It was a good Thanksgiving dinner. In the last photo one can see the hors d’oeuvres I made. Toast with anchovy butter and radish slices and poached prunes stuffed with chicken liver pâté. 


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