Gan Bian Si Ji Dou — Sichuan Dry-Fried Green Beans

Trim both ends of the beans and remove any strings. Cut them into 6–7 cm pieces. If you washed them, spread them in a single layer on a towel to dry thoroughly, then pat each one dry. Finely chop the garlic, ginger and green onion. Chop the pickled mustard greens and squeeze out their liquid.

Heat the oil in a wok or deep skillet over medium-high heat. Fry the beans in two batches without crowding the pan. Watch for the right visual cues: the skins should be completely wrinkled and blistered with brown spots, and the beans should turn from bright green to olive green. Remove them with a slotted spoon and drain in a colander.

Remove most of the oil from the wok, leaving only two 15 ml measures. Add the ground beef, break it up with a spatula, and fry until it has released all its liquid and dried out, with the pieces separated and browned. Moist beef will make the dish watery.

Return the fried beans to the wok. Add the soy sauce, rice vinegar, sugar and salt, and toss over high heat. Stir-fry for 3–4 minutes, until all the liquid evaporates and the beans look glossy; no sauce should pool at the bottom of the pan. This dish should be dry when served.

Remove the wok from the heat and stir in the green onion and sesame oil. Sesame oil loses its aroma over heat, so always add it at the end. Serve with hot steamed rice.