Chinese · Sichuan · main

Sichuan Dry-Fried Green Beans with Ground Pork

Sichuan Dry-Fried Green Beans with Ground Pork reads umami 6.8, richness 5.7 and sweetness 5.6 on Palate's 0–10 flavor X-ray — a Chinese · Sichuan main, about 21 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

The measured notes (of 18)

Umami 6.8 · Richness 5.7 · Sweetness 5.6 · Salinity 4.7 · Allium 4.0 · Nutty 4.0 · Sourness 3.8 · Heat 2.9 · Funk & Ferment 2.5 · Fruity 2.4 · Warm Spice 2.4 · Herbaceous 2.3 · Floral 1.3 · Earthy 1.0 · Bitterness 1.0

What's in it (12)

Time & effort: about 21 min · effort: medium

Nutrition (per 100 g, engine-estimated): 119.8 kcal, 4.6 g protein, 10.2 g fat, 3.5 g carbs

Dietary: Contains meat — engine-derived; double-check anything allergy-critical.

How it's cooked (8 steps)

  1. Trim the green beans and pat them completely dry with a towel; excess moisture will make the oil spatter and keep the beans from blistering. Set aside.
  2. In a small bowl, stir together the soy sauce, black vinegar, and sugar; set aside as your seasoning sauce for later.
  3. Heat 1/4 cup of the oil in a wok or large skillet over high heat until shimmering, about 2 minutes. Add the green beans in a single layer, working in two batches if your pan is crowded, and cook, stirring occasionally, until blistered, wrinkled, and bright green with charred spots, 6-8 minutes per batch. Transfer to a paper-towel-lined plate.
  4. Pour off all but about 1 tablespoon of oil from the pan (add a splash of the remaining fresh oil if the pan looks dry). Return the pan to high heat, add the ground pork, and cook, breaking it into small crumbles with a spatula, until browned, no longer pink, and an instant-read thermometer reads 160 F, 3-4 minutes.
  5. Add the garlic, ginger, and scallion whites to the pork; stir-fry until fragrant, 30-45 seconds.
  6. Add the chili garlic sauce and stir-fry until it darkens slightly and coats the pork, about 1 minute.
  7. Return the blistered green beans to the pan along with the reserved soy-vinegar-sugar sauce. Toss constantly and cook until everything is glossy and heated through, 1-2 minutes.
  8. Remove from the heat, season with salt to taste, drizzle with the sesame oil, and toss in the scallion greens. Serve immediately.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.