A deceptively simple dish that showcases the textural genius of Sichuan cuisine. Fresh green beans are not boiled or steamed but are instead dry-fried in a wok with only a small amount of oil over medium heat for a long time. This technique slowly blisters and shrivels the skin of the beans, cooking them through while concentrating their flavor and creating a wonderfully smoky, slightly chewy, and tender texture with a faint crispness. Once the beans are perfectly withered, they are set aside. The wok is then used to stir-fry minced pork, ya cai (Sichuan preserved mustard greens), dried chilies, and Sichuan peppercorns until fragrant. The beans are returned to the wok and tossed with these ingredients. The result is a dish that is incredibly savory, slightly spicy, and packed with umami from the pork and preserved vegetables. The textural contrast between the tender beans, chewy pork, and crunchy preserved vegetable is utterly compelling, making it an irresistible side dish or a perfect accompaniment to congee.
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