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Heat 1/4 cup of vegetable oil in a large wok or skillet over high heat until shimmering. Add the trimmed green beans and stir-fry for 8-10 minutes, or until the beans are blistered, slightly wrinkled, and tender-crisp. Remove the green beans from the wok and set aside, leaving any excess oil in the wok.

Add the ground pork to the hot wok. Break it up with a spoon and cook until browned and cooked through, about 5-7 minutes. Drain off any excess fat.

Add the minced garlic, grated ginger, and ground Sichuan peppercorns (if using) to the pork. Stir-fry for 1 minute until fragrant.

In a small bowl, whisk together the soy sauce, rice vinegar, Shaoxing wine, sugar, and chili garlic sauce.

Pour the sauce mixture over the pork and aromatics in the wok. Bring to a simmer and cook for 1-2 minutes, allowing the sauce to thicken slightly.

Return the cooked green beans to the wok with the pork mixture. Toss everything together to coat the beans evenly with the sauce. Cook for another 1-2 minutes to heat through.

Remove from heat, drizzle with sesame oil, and garnish with sliced green onions before serving immediately.


Heat 1/4 cup of vegetable oil in a large wok or skillet over high heat until shimmering. Add the trimmed green beans and stir-fry for 8-10 minutes, or until the beans are blistered, slightly wrinkled, and tender-crisp. Remove the green beans from the wok and set aside, leaving any excess oil in the wok.

Add the ground pork to the hot wok. Break it up with a spoon and cook until browned and cooked through, about 5-7 minutes. Drain off any excess fat.

Add the minced garlic, grated ginger, and ground Sichuan peppercorns (if using) to the pork. Stir-fry for 1 minute until fragrant.

In a small bowl, whisk together the soy sauce, rice vinegar, Shaoxing wine, sugar, and chili garlic sauce.

Pour the sauce mixture over the pork and aromatics in the wok. Bring to a simmer and cook for 1-2 minutes, allowing the sauce to thicken slightly.

Return the cooked green beans to the wok with the pork mixture. Toss everything together to coat the beans evenly with the sauce. Cook for another 1-2 minutes to heat through.

Remove from heat, drizzle with sesame oil, and garnish with sliced green onions before serving immediately.
